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Home » Dessert » Pies & Tarts

How to Line a Tart Pan

Published: Aug 16, 2017 · Modified: Mar 11, 2022 by Emma · This post may contain affiliate links, which can earn us a commission.

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Just over a year ago, I used a loose-bottomed tart pan for the first time.  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.  The trouble is, lining a tart tin is a little different than lining an ordinary pie plate.  Here's an easy method that works with un-enriched and many enriched pastries.

rolling out pastry on a tart pan base
  1. Start by placing the round base of the pan on a large sheet of parchment paper.  Sprinkle flour over the base and parchment, smoothing the flour on the base to coat it evenly.  If you're using an enriched sweet pastry, you will probably have to use extra flour.
  2. Place the disk of pastry in the center of the floured base, sprinkle some flour on top, and begin to roll it out.
folding the pastry in a tart pan

3. It should be fairly thin--no thicker than ⅛" 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.

4. Next, fold the edges of the pastry onto the base to make a hexagon shape. Pick up the base and put it inside the fluted part of the pan.

pushing the pastry into the sides of the pan

5. Then, unfold the pastry over the sides of the pan.  Make sure it goes right into the corner between the base and sides by lifting up the edge of the pastry and gently pushing it into the corner with your fingers.  Do this all the way around the pan.

6. Use the side of your index finger to help push the pastry into the pan's fluted edges.

cutting off the excess and finishing the pastry

7. Trim off the excess pastry by rolling your rolling pin over the top of the tart pan.  The edge of the pan will cut off the excess in a jiffy. Gather up the scraps and save them for another bake.

8. 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.

Now, the pan is fully lined and ready to be chilled and baked.

I hope these techniques will help you line a tart pan with ease and precision.  Feel free to share any tips and tricks you have for lining a tart pan in the comment section below.

lined tart pan

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
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Course: Pies
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 99kcal
Author: Brooke & Emma

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.

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.

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Comments

  1. 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
  2. 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
  3. 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

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Welcome to our kitchen! We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. As self-taught cooks and bakers, we love to inspire you to cook from scratch with real food! Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts.

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