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How to line a tart tin

How to line a tart tin

Once you have made and rested your pastry, the next step is to roll it out and line a tin before blind-baking and completing with a delicious sweet or savoury filling. It is important when rolling pastry to have an efficient technique to prevent the pastry from being overworked and become greasy. Chilling the pastry helps it to firm up before baking to prevent it shrinking. Always roll the pastry larger than the tart tin, to make it easier for you to work with.

Have a practice at this technique using Dominic Chapman's lemon tart or Shaun Rankin's treacle tart.

1
Lightly flour your surface and rolling pin
2
Roll the dough gently in one direction, Rotate the dough 90 degrees, and roll again
3
Repeat this process until you have an even 5mm thickness
4
Roll the dough onto the rolling pin
5
Brush the interior of your tart tin with melted butter
6
Gently ease the dough into the sides of the tin
7
Using the knife, remove the over hanging pastry
8
Use your fingertips to press the pastry into the edges and up the wall of the tin
9
Prick the surface of the pastry with a fork
10
Rest in the fridge for a minimum of 30 minutes. Then line the inside of the pastry with baking paper and weigh down with baking beans

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How to line a tart tin

 
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