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How to line a tart tin

8 December 2014

How to line a tart tin

Learning how to line a tart tin can be the step that worries bakers the most – tears in the pastry or uneven rolling can result in holes for your beautiful filling to leak out of. But by following a few simple rules, you’ll quickly find that it’s a simple process which, after a few attempts, you’ll be able to do perfectly again and again. And if your pastry does crack or tear, don’t worry; it may feel like a disaster, but you should barely notice any patching up in the final tart – it’s a surprisingly forgiving process.

Once you've lined your tart tin, it's time to blind-bake. View our how to blind-bake guide for creating the perfect tart case.

Scatter a light dusting of flour on your work surface, remove the pastry from the fridge and roll out to a thickness of 3–4mm, rotating regularly to ensure the pastry does not shrink in an uneven fashion
Trim the pastry into a disc slightly larger than the tart tin, taking care not to over-trim which may require tricky patching up. This will make it easier to line the case and minimise the risk of tearing
Spray your tart tin with baking spray, then very lightly dust with an even layer of flour
Pick up the pastry (using a rolling pin if the pastry is a bit delicate) and drape over the tart tin. Gently mould the pastry into the tin
Roll some of the pastry trimmings into a ball and use to gently press around the edges of the tart base for a nice even finish. Make sure the pastry is flush against the case all the way around
Run a knife around the edge of the tart tin to cut away any excess pastry. Place in the fridge for at least 1 hour to chill

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