How to make a good pastry tart case
Lining a tin or mould with pastry to make a tart or pie seems simple enough: you roll out the pastry, put it in the tin and trim off any overhanging bits.
It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here.
It may not be rocket science, but if you want a tart with a perfect pastry case, it really helps to take care over a few details, which I will show you here.
61K 14 3.1
Last modified on: July 14th 2019
Keywords for this recipe:For 1 tart, you will need:
- 1
350 g Sweetcrust pastry (pâte sablée) - Total weight: 350 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 12 min. | 30 min. | 42 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Start by rolling out the pastry – 350 g Sweetcrust pastry (pâte sablée) here – which should be really cold. You might find these tips helpful.
Roll the pastry out to the diameter of your tin + the height of the sides.
Roll the pastry out to the diameter of your tin + the height of the sides.
Stage 2 - 5 min.
Sit the tin your mould on a sheet of cooking parchment laid on a baking sheet. Ease the rolled-out pastry down into the tin. Use your fingers to press the pastry gently into contact with the sides, leaving any excess pastry overhanging the edge..
Stage 3 - 30 min.
It is most important to make sure that the pastry sit well into the corner where the base meets the sides (shown by the arrows on this diagram). There should not be any space left behind it.
Put the tin on its baking sheet into the fridge for at least 30 minutes.
Put the tin on its baking sheet into the fridge for at least 30 minutes.
Stage 4
After refrigerating, take the tin out of the fridge and sit it on the work top.
Stage 5 - 2 min.
Use a knife to trim off any excess pastry...
Stage 6
...all around the edge.
Stage 7
Your pastry case is now ready to be filled.
Stage 8
You can prick over the base if necessary (depending on the filling and pastry you are using).
Remarks
French pastry chefs have a whole arcane vocabulary of their own. There is no need for amateurs to know these terms and they often have no real equivalents in English, but if you'd like to broaden your chef's vocabulary, you can look them up on the following pages (just click on the little flag top right to see the original French version: the rolled-out pastry ("abaisse" in French), and the process of lining with pastry ("foncer" in French).
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,911 Kcal or 8,001 Kj | 28 gr | 168 gr | 126 gr |
| 96 % | 11 % | 16 % | 19 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 546 Kcal or 2,286 Kj | 8 gr | 48 gr | 36 gr |
| 27 % | 3 % | 5 % | 5 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,911 Kcal or 8,001 Kj | 28 gr | 168 gr | 126 gr |
| 96 % | 11 % | 16 % | 19 % |
How much will it cost?
- For 1 tart : 1.79 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Apple custard tart, Flaked almond tart, Strawberry Verveine Tart , Pistachio custard tart, Apricot and almond cream tart, ... All |
Other recipes you may also like
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.1.4M 65 1 hour 28 min. November 4th 2013
Bacon rolls
These tasty little rolls are enriched with bacon bits and toasted sesame seeds. The slightly flaky texture comes from lard, folded in like for puff pastry. Served sliced, these make an ideal savoury snack to share with friends over a drink.55K4.6 3 hours 38 min. October 24th 2017
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.322K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.346K4.0 1 hour 11 min. February 21th 2011
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.307K5 2 hours 23 min. May 27th 2020
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-12)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.