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How to make a good pastry tart case


How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits.

It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here.
3,7362.5/5 for 6 ratings
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Last modified on: July 14th 2019

For 1 tart, you will need:

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12 min.30 min.42 min.
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Step by step recipe


Stage 1 - 5 min.
How to make a good pastry tart case  : Photo of step #1
Start by rolling out the pastry – 350 g Sweetcrust pastry (pâte sablée) here – which should be really cold. You might find these tips helpful.

Roll the pastry out to the diameter of your tin + the height of the sides.

Stage 2 - 5 min.
How to make a good pastry tart case  : Photo of step #2
Sit the tin your mould on a sheet of cooking parchment laid on a baking sheet. Ease the rolled-out pastry down into the tin. Use your fingers to press the pastry gently into contact with the sides, leaving any excess pastry overhanging the edge..

Stage 3 - 30 min.
How to make a good pastry tart case  : Photo of step #3
It is most important to make sure that the pastry sit well into the corner where the base meets the sides (shown by the arrows on this diagram). There should not be any space left behind it.

Put the tin on its baking sheet into the fridge for at least 30 minutes.

Stage 4
How to make a good pastry tart case  : Photo of step #4
After refrigerating, take the tin out of the fridge and sit it on the work top.

Stage 5 - 2 min.
How to make a good pastry tart case  : Photo of step #5
Use a knife to trim off any excess pastry...

Stage 6
How to make a good pastry tart case  : Photo of step #6
...all around the edge.

Stage 7
How to make a good pastry tart case  : Photo of step #7
Your pastry case is now ready to be filled.

Stage 8
How to make a good pastry tart case  : Photo of step #8
You can prick over the base if necessary (depending on the filling and pastry you are using).

Remarks

French pastry chefs have a whole arcane vocabulary of their own. There is no need for amateurs to know these terms and they often have no real equivalents in English, but if you'd like to broaden your chef's vocabulary, you can look them up on the following pages (just click on the little flag top right to see the original French version: the rolled-out pastry ("abaisse" in French), and the process of lining with pastry ("foncer" in French).

Nutritional information

% 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).

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Source

Home made.

More recipes?

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: Key Lime Pie for Jeremy, How to roll out pastry for a tart, Strawberry Verveine Tart , Pear, grapefruit and pistachio tart, Pear and lime meringue pie, ... All

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