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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.

52K 13 3

Last modified on: July 14^th 2019

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For 1 tart, you will need:

1 350 g Sweetcrust pastry (pâte sablée)
Total weight: 350 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
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).

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,911 Kcal or 8,001 Kj	28 gr	168 gr	126 gr
96 %	11 %	16 %	19 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
546 Kcal or 2,286 Kj	8 gr	48 gr	36 gr
27 %	3 %	5 %	5 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,911 Kcal or 8,001 Kj	28 gr	168 gr	126 gr
96 %	11 %	16 %	19 %

% 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 : 1.79 €

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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: Plum tart, Chocolate tart, Tarte Jurassienne, Citrus tart, Lemon Tart / Meringue Pie, ... All

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