Learning how to line a tart tin can be the step that worries bakers the most – tears in the pastry or uneven rolling can result in holes for your beautiful filling to leak out of. But by following a few simple rules, you’ll quickly find that it’s a simple process which, after a few attempts, you’ll be able to do perfectly again and again. And if your pastry does crack or tear, don’t worry; it may feel like a disaster, but you should barely notice any patching up in the final tart – it’s a surprisingly forgiving process.
Once you've lined your tart tin, it's time to blind-bake. View our how to blind-bake guide for creating the perfect tart case.
1
Scatter a light dusting of flour on your work surface, remove the pastry from the fridge and roll out to a thickness of 3–4mm, rotating regularly to ensure the pastry does not shrink in an uneven fashion
2
Trim the pastry into a disc slightly larger than the tart tin, taking care not to over-trim which may require tricky patching up. This will make it easier to line the case and minimise the risk of tearing
3
Spray your tart tin with baking spray, then very lightly dust with an even layer of flour
4
Pick up the pastry (using a rolling pin if the pastry is a bit delicate) and drape over the tart tin. Gently mould the pastry into the tin
5
Roll some of the pastry trimmings into a ball and use to gently press around the edges of the tart base for a nice even finish. Make sure the pastry is flush against the case all the way around
6
Run a knife around the edge of the tart tin to cut away any excess pastry. Place in the fridge for at least 1 hour to chill
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