• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Memorial Day Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
Home » Recipes » Pie & Tart Recipes

How to Line a Tart Pan

Published: Nov 3, 2023 · Modified: Aug 17, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

89 shares
  • 34
Jump to Recipe

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.

tart pan lined with pastry.
Jump to:
  • Ingredients
  • How to Line a Tart Pan with Pastry
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Sweet and Savory Pie Recipes You'll Love
  • Recipe
  • Comments

Ingredients

supplies needed for rolling out pastry and lining a pan.

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

rolling out pastry on a tart pan base
  1. 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)
  2. Place the pastry in the center of the floured base, sprinkle some flour on top, and roll it out. (image 2)
folding the pastry in a tart pan
  1. 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)
  2. 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)
pushing the pastry into the sides of the pan
  1. 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)
  2. Use the side of your index finger to push the pastry into the flutes. (image 6)
cutting off the excess and finishing the pastry
  1. 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)
  2. 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

Why do tart pans have removable bottoms?

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!

Do you need to grease a tart pan?

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.

Can you line a tart pan with parchment paper?

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!

How do you get a crust out of a tart pan?

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.

Serve

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.

tart pan lined with pastry.

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

  • slice of torta pasqualina on a white plate with a black fork
    Italian Easter Pie
  • slice of buttermilk pie on a white plate
    Buttermilk Pie Recipe
  • slice of tourtiere on a white plate
    French Canadian Meat Pie: Tourtière
  • pumpkin pie bar on a white plate with a fork
    Easy Pumpkin Pie Bars Recipe

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

tart pan lined with pastry.

How to Line a Tart Pan

The easy way to perfectly line a loose-bottomed tart pan.  You'll love how elegant your pies and tarts will look--and it's really simple to do.
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Pies
Cuisine: American
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 8 servings
Calories: 99kcal
Author: Brooke & Emma

Ingredients
 

  • Homemade or store-bought pastry, chilled
  • All-purpose flour, for dusting
Keep your screen on while you work!

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

Calories: 99kcal (5%)Carbohydrates: 11g (4%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 88mg (4%)Potassium: 21mg (1%)Fiber: 1g (4%)Vitamin A: 1IUCalcium: 4mgIron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« How to Cook a Spiral Ham
Southern Collard Greens »

Reader Interactions

Comments

  1. Kev Owen

    October 31, 2023 at 7:02 am

    Would be helpful if you would give the size of tart pan the dough will cover.

    Reply
    • Emma Fajcz

      October 31, 2023 at 7:15 am

      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.

      Reply
      • Kev Owen

        October 31, 2023 at 9:14 am

        Thank you. All tart pans are not created equal👍🙂

        Reply
  2. Ann Cammarata Reilly

    May 16, 2023 at 9:52 am

    What is the best way to blind bake a tart crust?

    Reply
    • Emma

      May 17, 2023 at 6:28 am

      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.

      Reply
  3. Adrian P. Mollo

    December 24, 2021 at 10:50 am

    5 stars
    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!

    Reply
    • Emma

      December 24, 2021 at 3:20 pm

      I'm glad you found it helpful, Adrian! Happy baking!

      Reply
  4. Helen Calcaterra

    August 19, 2021 at 4:33 pm

    Will that help from 1/2 dripping out?

    Reply
    • Emma

      August 20, 2021 at 6:46 am

      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!

      Reply
  5. Beth

    October 17, 2019 at 12:45 pm

    5 stars
    This looks super good. Thanks for showing how to line a tin with pastry.

    Reply
    • Emma

      October 19, 2019 at 7:56 am

      You're very welcome, Beth! I'm always glad to help others learn new kitchen skills. Have fun baking!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Celebrate Memorial Day with Sour Cream Pound Cake!

slice of sour cream pound cake on a white plate

Memorial Day Recipes

  • two blue lagoon mocktails with lemon slices
    Blue Lagoon Mocktail
  • bowl of sweet corn chowder with a wooden spoon
    Panera Summer Corn Chowder Copycat
  • a cup of hot chocolate with a plate of manteconchas
    Manteconchas Recipe
  • Chick-fil-A fruit tray in a white bowl
    Chick-fil-A Fruit Cup Copycat Recipe

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour