Measure tin over rolled out pastry to ensure you will have enough to line the insides of the tin with a little excess to make it easier to work. Run a knife around the edge of the tart tin to cut away any excess pastry.
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. 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.
Spray your tart tin with baking spray, then very lightly dust with an even layer of flour
Roll out the pastry to the thickness of a £1 coin. Make sure the pastry is flush against the case all the way around
Lay the pastry over a 20cm tart tin and using your finger, press the pastry into the edges and up the side of the tin. Great British Bake Off: Pastry Week inspiration and tipsRoasted rhubarb, orange and crystallised puff pastry
We earn a commission for products purchased through some links in this article. How to Cook
Gently mould the pastry into the tin
Chill for 15 minutes in the freezer. Fill with a piece of scrunched up baking parchment or foil and fill with ceramic baking beans. Just over a year ago, I used a loose-bottomed tart pan for the first time.
Bake the tart for 15 minutes, then remove the paper and beans and bake for a further 10 minutes, until pale golden in colour and the base feels sandy to the touch. 2. Recipes
Prick the base all over with a fork. Our easy recipe video shows all the tricks you’ll need to get the right bakeHeat the oven to 200C/400F/Gas mark 6. Roll out the pastry to the thickness of a £1 coin. Lay the pastry over a 20cm tart tin and using your finger, press the pastry into the edges and up the side of the tin.
You can buy ceramic baking beans online or in cookware shops
© Great British Chefs 2020
Trim the excess pastry. Gently ease the pastry into the tin, pressing it down the sides onto the base.
Lift up pastry around rolling pin and gently unroll over flan tin, starting with the edge nearest to you. Roll out the pastry. The circle needs to be at least 5cm (2in) wider than 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.
Pick up the pastry (using a rolling pin if the pastry is a bit delicate) and drape over the tart tin.
Trim the excess pastry. Place in the fridge for at least 1 hour to chill
Roll dough on to rolling pin, then unroll it over tin, covering it completely with an even overhang all round. To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video
What impressed me the most about this kind of pan is how you can remove the whole pie from the pan to serve, revealing a beautiful fluted edge of golden pastry.
View our
Watch how to line a tart tin with pastry and blind bake it to make the perfect tart base. The trouble is, lining a tart tin is a little different than lining an ordinary pie plate. Once you've lined your tart tin, it's time to blind-bake. This will make it easier to line the case and minimise the risk of tearing
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.