Using a loose-bottomed tart pan is delightful, as it allows you to serve a beautiful pie without a dish. The trouble is that lining a tart tin with pastry is different than lining an ordinary pie plate. Here's an easy method to help!
Use your pastry shell in these recipes for blueberry frangipane tart and pecan pie without corn syrup.
Quick Look at the Recipe
- ⏲️ Prep Time: 10 minutes
- ⏲️ Total Time: 10 minutes
- 🍽️ Yield: 1 tart
- 👨👩👧👦 Servings: 8 people
- 🥕 Dietary Info: can be made Gluten Free or Dairy Free
- ⚡ Calories: 99 calories per serving (based on nutrition facts in recipe card)
- 🍎 Ingredients: homemade pastry, all-purpose flour.
- 🥣 Method: Oven Baked
- ⌛ Time-Saving Hack: Roll the pastry on a piece of parchment paper to reduce sticking.
- 🔪 Equipment: tart pan, French rolling pin, and parchment paper.
- ⭐ Expert Tip: Make sure the pastry is well-chilled before rolling it out. Only flour the work surface as needed.
Summarize or save this content on
Why You'll Love This Method
- Easy, Professional Method: This easy method is quick and easy, especially with my tips for rolling out the pastry and trimming off the excess.
- Tips for Reducing Sticking: Between using flour, parchment paper, and the right method, you'll be able to quickly and easily line a tart pan with little to no sticking of the pastry.
- Ensure a Beautiful Tart: This recipe shows you exactly how to get the pastry into the corners of the tin without big air pockets.
Featured Comment
⭐⭐⭐⭐⭐ "Very helpful guidance re: placing crust into a tart pan. I, too, am new to using tart pans, and these tips and tricks saved me time and made my end product much more visually appealing. Thank you!"
- Adrian
Jump to:
Ingredients
Wondering what you need to roll out your pastry and line a tart pan? Let's talk about the key supplies!
- Pastry: Use either regular or enriched pastry. Simply make sure it's well chilled before you start.
- Flour: You'll need some flour to roll out the pastry and prevent sticking.
- Tart Pan: You can use this technique with any size of tart pan. Make sure it has a loose bottom.
- Parchment: Using a piece of parchment prevents the pastry from sticking to the work surface.
- Rolling Pin: It's best to use a wooden French rolling pin (one without handles), as it is easier to use.
See recipe card for full information on ingredients and quantities.
How to Line a Tart Pan with Pastry
- Place the flat base of the pan on a sheet of parchment paper. Sprinkle the paper and base with flour, then smooth it out for an even coating. If you're using an enriched sweet pastry, you will probably have to use extra flour. (image 1)
- Place the pastry in the center of the floured base, sprinkle some flour on top, and roll it out. (image 2)
- Roll the pastry thinly--no thicker than ⅛ inch at the most. To see if the pastry has stuck, slide a thin, floured spatula under the edge all the way around. Add extra flour underneath if necessary. (image 3)
- Fold the edges of the pastry onto the base to make a hexagon shape. Pick up the base and put it inside the fluted rim of the pan. (image 4)
- Unfold the pastry over the sides of the pan. Make sure it goes right into the corners by lifting up the edge of the pastry and gently pushing it into the corner. (image 5)
- Use the side of your index finger to push the pastry into the flutes. (image 6)
- Trim off the excess pastry by rolling your rolling pin over the top of the tart pan. Gather up the scraps and save them for another bake. (image 7)
- Gently press the pastry into the fluted edge with the side of your finger again. This ensures a lovely fluted edge on the baked tart. Now, the tin is fully lined and ready to be chilled and baked. (image 8)
Recipe FAQs
The base and rim of a tart pan are two separate pieces, which enables you to remove the tin entirely from the pie or tart. This shows off your beautiful golden crust and it's lovely fluted edges!
No, there shouldn't be any need to grease a tart pan before using it. As long as your pastry isn't wet and sticky, and you've floured your work surface, it should release easily from the tin after baking.
Yes, you can line a tart pan with parchment paper, although there's no need to do so. However, you do need to cover the pastry with parchment paper if you're blind baking it so you can easily remove the baking beans.
To do this, cut a large sheet of parchment and crinkle it up. Then, smooth it out and press it into the flutes of the pan before lining the tin with pastry. It will be much easier to blind bake this way!
My favorite way to get the crust or pie out of a tart pan is by setting the pan on a small bowl or ramekin. Gently trim around the pastry crust with a knife if there was any leakage or sticking, then push down the fluted rim, leaving the tart on its round base. Then, use a cake lifter or large spatula to transfer the pie to a cooling rack or serving plate.
Serving a Pastry Tart
Once your tart tin is lined with pastry like this flaky shortcrust pastry, it's ready to be blind baked or filled and then baked. Here's some tasty pies you can make in your beautiful tart tin!
Try making savory quiches or pies, like torta pasqualina or tourtière, in your tin. Sweet pies are equally well suited to this tin--so try making buttermilk pie, pumpkin pie bars, pecan pie without corn syrup, or blueberry frangipane tart.
Expert Tips
- Make sure the pastry is well-chilled before rolling it out. Only flour the work surface as needed.
- Handle the pastry gently to keep it tender.
- Use a French rolling pin without handles to make it easier to roll out the pastry.
Sweet and Savory Pie Recipes You'll Love
Recipe
How to Line a Tart Pan
Ingredients
- Homemade or store-bought pastry, chilled
- All-purpose flour, for dusting
Instructions
- Start by placing the round base of the pan on a large sheet of parchment paper. Pinch off a small piece of dough and stamp it all over the base. This will help the flour stick more evenly to the base. Sprinkle flour over the base and parchment, smoothing the flour on the base to coat it evenly. If you're using a sweet pastry, you will probably have to use extra flour.
- Place the disk in the center of the floured base, sprinkle some flour on top, and begin to roll it out. It should be no thicker than ⅛ inch.
- To see if the pastry has stuck, slide a thin, floured spatula under the edge all the way around. Add extra flour underneath if necessary.
- Next, fold the edges onto the base to make a hexagon shape.
- Pick up the base and put it inside the fluted part. Then, unfold the pastry over the sides. Make sure it goes right into the corner between the base and sides by lifting up the edge and gently pushing it into the corner with your fingers. Do this all the way around.
- Pull off some the excess and ball it up. Use this piece to help push the pastry into the pan's fluted edges. Then, repeat the process, using the side of your index finger instead.
- Trim off the excess by rolling your rolling pin on top. The edge of the pan will cut off the excess in a jiffy.
- Gather up the scraps and save them for another bake. Then, gently press the pastry into the fluted edge with the side of your finger again. This ensures a lovely fluted edge on the baked tart. Chill for 10 minutes, then bake.
Video
Notes
- Make sure the pastry is well-chilled before rolling it out. Only flour the work surface as needed.
- Handle the pastry gently to keep it tender.
- Use a French rolling pin without handles to make it easier to roll out the pastry.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Kev Owen
Would be helpful if you would give the size of tart pan the dough will cover.
Emma Fajcz
The amount of dough depends upon the pastry recipe you used. This is just a tutorial to guide you through the process of lining the pan. In the photos, I used a 9-inch tin.
Kev Owen
Thank you. All tart pans are not created equal👍🙂
Ann Cammarata Reilly
What is the best way to blind bake a tart crust?
Emma
Prick the base with a fork, then chill 10 minutes. Line the crust with parchment and weigh down with baking beans or dried beans. For a fully cooked crust, bake at 400°F for 10-15 minutes, or until light golden around the edges, then remove the beans and paper and bake for another 5-8 minutes to dry out the base. For a partially cooked crust, omit the second baking.
Adrian P. Mollo
Very helpful guidance re: placing crust into a tart pan. I, too, am new to using tart pans, and these tips and tricks saved me time and made my end product much more visually appealing. Thank you!
Emma
I'm glad you found it helpful, Adrian! Happy baking!
Helen Calcaterra
Will that help from 1/2 dripping out?
Emma
I'm sorry--I'm not sure to what dripping you're referring. The pastry, as long as there are no holes in it, should keep any fillings from leaking. I'll be happy to troubleshoot with you!
Beth
This looks super good. Thanks for showing how to line a tin with pastry.
Emma
You're very welcome, Beth! I'm always glad to help others learn new kitchen skills. Have fun baking!