How to roll out pastry for a tart


How to roll out pastry for a tart
Rolling out pastry from a block and lining a tart mould or tin is not as straighforward as all that. To help you to succeed every time, here is a very simple tip. It will to change your opinion of tarts...
287K 60 4.0
Grade this recipe:

Last modified on: October 13th 2010

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationStart to finish
23 min.23 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 1 min.
How to roll out pastry for a tart
To start with, it is necessary to use pastry:
  • Which is not in a ball, but rather flat like a thick pancake.
    • In a ball, you will break it rather than spread it with the rolling pin.
  • Which is very cold, straight from the fridge if possible.
    • If pastry is warm, therefore soft, it will be easy to roll out but will stick to the rolling pin and will be practically impossible to put in the mould.

Stage 2 - 10 min.
How to roll out pastry for a tart
Dust working surface and rolling pin generously with flour (don't worry about using too much, the surplus will be removed before baking).

Roll out pastry with the rolling pin, and for that here is the most important knack: you should always roll from the centre out to the edge of the pastry.

Stage 3
How to roll out pastry for a tart
Never pass the rolling pin over the whole surface of the pastry, you will inevitably made a bump in the middle.

You should work as quickly as possible so that your pastry stays very cold. Flour the top, and/or turn the pastry during this operation.

Roll out to the required thickness (2 or 3 mm usually), or size, depending on your mould (to try, put your mould gently on the pastry, which should be about 2 cm larger all round).

Stage 4 - 3 min.
Once the pastry is rolled out, it is necessary to transfer it to the mould, which is a delicate operation.

For this, the best way is to pass a metal spatula or slice underneath, then wrap it around the rolling pin, and then unroll it over the mould.

You can watch a video demonstration on the right.

Stage 5 - 3 min.
Then, you need to press the pastry into the bottom and sides of the mould, so that it is properly lined, and so that the bottom of pastry when cooked will be nice and solid.

You can watch a video demonstration on the right.

Stage 6 - 3 min.
How to roll out pastry for a tart
Once this operation is complete, trim off the surplus pastry with a knife by following round the top of the mould.

Note: With this surplus, you can make small tarts, or if it is a sweetcrust pastry, small biscuits to serve with coffee for instance.

Stage 7 - 2 min.
How to roll out pastry for a tart
Remove any surplus flour with a brush.

Stage 8 - 1 min.
How to roll out pastry for a tart
And finally, prick over the bottom of the mould with a fork or a "pique-vite", to avoid the pastry bubbling up during baking.

Put the mould in the fridge for one hour so that pastry firms up before baking, it is then ready for use.
Remarks
In the photographs I'm using a tart ring (which is a kind of bottomless mould) rather than a classic mould, I recommend it to you because it's much more practical and easy to remove a tart from the circle than from a mould. You can find all sizes in specialist stores, choose stainless ones.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,638 Kcal or 6,858 Kj24 gr144 gr108 gr
82 %9 %14 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
546 Kcal or 2,286 Kj8 gr48 gr36 gr
27 %3 %5 %5 %
Per tart
Energetic valueProteins CarbohydratesFats
1,638 Kcal or 6,858 Kj24 gr144 gr108 gr
82 %9 %14 %16 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 1 tart : 1.54 €

Change currency:

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)Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Croute à thé, Peach and green tea tart, Tarte Bourdaloue, Lemon tart, Apple-almond shortbread tart, ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
329K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
403K3.5 12 min. March 21th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
583K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page