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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.
  1. 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.
  2. Roll up the pie dough on the rolling pin.
  3. Begin to unroll it beginning on one end and ending on the other.
  4. Gently press the bottom in first, and lay the overhang around the sides. Roll the pin over the top to trim the crust.
  5. Press the sides to create an even shape and thickness.
  6. Ready for filling or blind baking.
See the step-by-step below.

apple tart


Lining Tart Molds



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