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How to Make a Tart Case

Everyone loves a good tart but when it comes to the pastry case things can get a little dry.

Make sure your pastry stays as sweet as pie with our simple how to guide to baking blind.

1. Dust a clean surface very lightly with flour. Start to roll your pastry, rolling it a bit one way then turning it 90 degrees and rolling it the other way. This’ll make sure you get the right shape for your tart case, and also stop it being overworked and tough.

2. Carefully lift the pastry up and lay it loosely over the flan tin or dish. There's no need to grease it first.

3. Lift the edges of the pastry up and tuck them into the sides of the tin. This way the pastry will fit without stretching and breaking. If it does break, patch up the hole with any extra bits from the edge you don't need.

4. Leave the pastry overhanging the edge but trim off the excess. This way you won’t get a shrunken pastry case.

5. Screw up a round piece of non-stick baking parchment or greaseproof paper. Tuck it into the pastry case, pushing right into the edges.

6. Fill the case right up to the top with baking beans - dried peas will also do the trick.

Bake in an oven preheated at 200°C/gas mark 6 for about 15 minutes; the sides of the tart case should feel dusty.

Remove the beans with a large spoon and lift out the paper. Put the tart back in the oven and cook for another 5-10 minutes, or until the base looks cooked but the case is only just starting to turn golden.

Check out all the recipes featured on Cookery School.

 
 

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