A shallow open pastry case, baked with a sweet or savoury filling. The pastry is rolled and lined into the base and sides of the tin. Use a metal tin rather than a ceramic one, as tin heats quickly and helps the pastry to cook. The tin may have straight or fluted sides, with a removable base, it may be round, rectangular or square in shape. There are three methods for cooking a tart. The filling may be spread onto the uncooked pastry and baked. In this instance, it is best to sit the tart on a hot, preheated tray to help the pastry base to cook. The pastry can also be blind baked, particularly if the filling is heavy, as with egg–based vegetable fillings such as onion tart (tarte à l’oignon). The third method is to completely pre– bake the pastry in the tin. The pastry is blind baked and the filling is added when cold, as for fresh fruit flans and jam tarts.