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.
- Homemade or store-bought pastry, chilled
- All-purpose flour, for dusting
- 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 1/8 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.
- Category: Pies
- Method: Chilled
- Cuisine: American
Keywords: how to make, tart