Part 2- How to Tart

Method

• 1)

  Remove from fridge and allow it to soften a bit (8-10min) until you can create an empreinte if you press into it.

• 2)

  Using a floured rolling pin on a lightly floured work surface, start by gently rolling the dough. Rotate the dough between each roll. This will allow you to get a circular shape while avoiding the dough from sticking to your the work surface.

• 3)

  You can also roll the dough between 2 sheets of non stick baking paper.
  Carefully transfer the rolled dough to a well buttered tin tart. If any tears happen, patch it up with the extra pieces of dough and press to seal the seems.

• 4)

  Press well into the flutes of the edges while keeping an overhang.

• 5)

  Next, fold in (tuck in) the extra dough to obtain a thicker edge. When the dough bakes, it shrinks a bit and these thick edges will give a stronger structure.

• 6)

  Using a small sharp pairing knife, keeping it parallel to the edges of the tin, swiftly but gently cut off the extra dough to get nice sharp edges. Prick the dough at the bottom of the tin using a fork.

• 7)

  Put in the freezer for 30min to 1hr.

• 8)

  When ready to bake. we will blind bake or bake it without filling. Line it with a sheet of baking paper and fill it with ceramic or dried beans.

• 9)

  Bake in a preheated oven at 175C for 10-15min until it dries up a bit. It will allow us to get a golden and crunchy crust.

• 10)

  Carefully remove the hot beans and the baking paper and bake again for about 20min or until it’s nice and golden.

• 11)

  Chill completely before filling with custard or curds and fruits.