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How to bake blind

Name: How to bake blind
Prep time: 1 h 25 min
Cook time: 15 min
Total time: 1 h 40 min
Yield: 1 tart case
Cuisine: French
Ingredients: 250 g sweetcrust pastry (pâte sablée)

This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).

966 K 3.7/5 (361 reviews)

1 hour 40 min. difficulté

Easy

1.30 €

1 tart case ingredients

1 Ingredient

Last modified on: May 6^th 2017

For 1 tart case, you will need:

1 250 g sweetcrust pastry (pâte sablée)
Total weight: 250 grams

Times for this recipe

Preparation: 25 min.

Resting: 1 hour

Cooking: 15 min.

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Roll out your pastry and line your tart mould/ring. Trim off excess pastry around the edge with a knife.

The prick all over bottom with a fork or pique-vite (to prevent pastry rising and making bubbles during cooking) and refrigerate for 30 minutes.

Preheat the oven to 210°C or 410°F.

Stage 2 - ⌛ 30 min.

Cut out a paper circle (it doesn't matter what kind), approximately 3 or 4 cm larger than the diameter of your mould.

Make small cuts with scissors (about 2 cm long, towards the centre) all around the circle (every cm approximately), so that it sits down into the mould.

You can do this qquickly by folding the circle in 4, as in the photograph, and cutting into the curved edge.

Stage 3 - ⌛ 5 min.

Take the mould out of the fridge and place the paper circle inside.

Stage 4 - ⌛ 5 min.

Press it down, and pour in something heavy enough to press on the dough and keep it flat. Pay particular attention to around the edge of the mould, so that the pastry is kept in place and cooks "straight" on the sides.

I use lentils, but you can use different things.

Stage 5

These lentils are very useful, because as they are small they can be used to cook small tarts and mini-pies for aperitifs or "amuse-bouche".

Stage 6 - ⌛ 15 min.

Once the mould is filled, put in the oven and cook for approximately 15-20 minutes, watching colouring attentively. It's the edges of tart which colour quickest.

If the tart is meant to go back in the oven later with a filling, it's better for it to barely colour, if not you can cook it a little longer.

Stage 7 - ⌛ 5 min.

When cooked, remove from the oven, place on a wire rack and empty out the contents and the paper circle. Do this gently because the tart will be very very fragile.

Stage 8 - ⌛ 30 min.

Then leave to cool (important) before adding the filling of your choice.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	222 RDI=342 %	1,267 RDI=478 %	952 RDI=1,305 %	14,532 RDI=727 %	60,845 RDI: 727 %
Per 100 g	89 RDI=137 %	507 RDI=191 %	381 RDI=522 %	5,813 RDI=291 %	24,338 RDI: 291 %

Possible allergens in this recipe: Gluten, milk, egg, Nuts

How much will it cost?

For 1 tart case : 1.30 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Blackberry and almond fondant tart, Plum tart, Croute à thé, Apricot and almond cream tart, Rhubarb-hazelnut tart, ... See them all 45

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