How to Line a Basic Tart Mold with a Pastry Dough
by Renee Shelton
| Tart and pie molds come in all sizes and shapes. Generally speaking they are fluted and have a removable bottom, although not all have the convenience have having a removeable bottom. They can be assorted depths, and are great for any kind of filling, both sweet and savory.
See the step-by-step below.
- Roll out your pastry dough, which could be anything from standard pie dough or shortcrust pastry, or a sugar dough (pâte brisée, pâte sucrée or even a pâte sablée). Make sure it is at least big enough for your tart mold, but not so big as to create a problem when pressing it into the mold itself.
- Roll up the pie dough on the rolling pin.
- Begin to unroll it beginning on one end and ending on the other.
- Gently press the bottom in first, and lay the overhang around the sides. Roll the pin over the top to trim the crust.
- Press the sides to create an even shape and thickness.
- Ready for filling or blind baking.
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