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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...


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Last modified on: October 13th 2010

For 1 tart, you will need:

Change for: 1 tart 2 tarts 3 tarts

How long does it take?

PreparationStart to finish
23 min.23 min.
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Step by step recipe

Stage 1
1 min.
How to roll out pastry for a tart : Photo of step #1 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 : Photo of step #2 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 : Photo of step #3 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 : Photo of step #6 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 : Photo of step #7 Remove any surplus flour with a brush.
Stage 8
1 min.
How to roll out pastry for a tart : Photo of step #8 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.


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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
142521 gr126 gr93 gr
71 %8 %12 %14 %
Per 100 g
CaloriesProteins CarbohydratesFats
4757 gr42 gr31 gr
24 %3 %4 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 tart : 1.45 €

Note : These prices are only approximate.

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Source: Home made
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More recipes?

This recipe use (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: Rhubarb tart, Key Lime Pie for Jeremy, Simple maple-syrup tart, Cherry and pistachio tarts, Flaked almond tart, ... All

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