How to make tart cases

Step by step recipe

Stage 1 - 1 min.

We'll be using tart rings, preferably the micro-perforated thermoplastic type, 3" (80 mm) diameter. These are much more practical than the classic tins or moulds.

Space them out on a sheet of cooking parchment laid on a baking sheet.

Stage 2 - 5 min.

Roll out 300 ml sweetcrust pastry (pâte sablée) really cold, straight from the fridge, to 1/8" (3 mm) thick. The best way to do this is to use a pair of pastry thickness guides.

Stage 3 - 6 min.

Use a 3" (80 mm) cutter (or one of the tart rings) to cut out circles from the sweetcrust pastry...

Stage 4 - 10 min.

...and place one in each ring.

Put the baking sheet in the fridge.

Gather the leftover pastry into a large rectangle and put in the freezer for 10 minutes, or refrigerate for 30 minutes.

Note: Throughout this recipe, as always with pastry, cold is your friend.

Stage 5 - 5 min.

After chilling, your pastry will have firmed up again. Roll out once more to 1/8" (3 mm) thick in a rectangle about 10" (25 cm) x 7" (18 cm).

Stage 6 - 6 min.

Cut 6 strips of pastry 1" (25 mm) wide, plus a spare one if you err on the side of caution.

Stage 7 - 5 min.

Lay the strips on another baking sheet and put in the freezer for 5 minutes, or refrigerate for 10 minutes.

Stage 8

Take out the tray of rings and put a strip of pastry into the first, vertically around the edge.

It will be a bit too long and will stand up above the top of the ring. This is normal and intentional.

Stage 9

Trim the end of the strip with scissors or a knife to just fit inside the ring.

Press the ends together to seal and make as neat as possible.

Stage 10 - 20 min.

Press around the bottom edge to seal the side and base together.

Stage 11 - 10 min.

Prepare each case like this, taking the strips out of the fridge only as you need them, to ensure they stay really cold.

Put the tray of cases back in the fridge for 30 minutes or in the freezer for 10 minutes.

Stage 12 - 8 min.

Preheat the oven to 320°F (160°C). Trim off the spare pastry around the tops of the rings with a small knife to give a perfect edge.

Note that we do this just before baking and while the pastry is really cold, to limit shrinkage during cooking.

Stage 13 - 25 min.

Trim all the cases like this, then bake without delay for 20 to 25 minutes.

Stage 14

Keep a close eye on them for the first 10 minutes, as there is a risk that the top edge of the pastry might droop, as shown in this photo.

If this happens, open the oven and use the back of a small spoon to gently push the pastry upright again.

Stage 15 - 1 min.

After 25 minutes, take the cases out, but leave the oven on.

Stage 16 - 3 min.

Remove the rings. Be careful, as these will be hot! The best way is to slip a fork under the edge of the ring, then lift it gently.

Stage 17

Tip: put the rings in to soak right away, then they will be easier to clean later.

Stage 18 - 5 min.

Use a brush to glaze the cases. Do this gently as they are still fragile (not fully cooked yet).

Stage 19 - 10 min.

Put them back in the oven for a further 10 minutes.

Stage 20 - 20 min.

Leave to cool on a wire rack.

Stage 21 - 6 min.

When cold, you can give your tart cases a professional finishing touch by "filing" them with a microplane grater to make them smooth and even.

Stage 22

This photo shows the case before filing (red arrow) and after filing smooth (green arrow).

Stage 23

Your finished tart cases are ready for filling.

Stage 24

Now you can see how professional they look with their smooth, even sides.

It takes effort, but the results are worth it.

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	270 RDI=100 %	1,520 RDI=140 %	1,150 RDI=170 %	17,500 RDI=880 %	73,260 RDI: 880 %
Per 100 g	80 RDI=30 %	480 RDI=50 %	360 RDI=50 %	5,470 RDI=270 %	22,890 RDI: 270 %
Per cases	50 RDI=20 %	250 RDI=20 %	190 RDI=30 %	2,920 RDI=150 %	12,210 RDI: 150 %

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