Tillie Doyle
There are many ways to put a crust in a tart pan, and the technique you use will depend on the type of crust and tart pan you have. For example, if you're making a fragile cookie crumb crust, you can simply pile the mixture into the pan and press it into an even layer. If you're using a sturdier dough, you can roll it out and drape it over the pan, trimming off any excess. Blind baking also requires a different technique, where you line the pan with parchment paper and weigh it down with baking beans.
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What You'll Learn
Use a tart pan with a removable bottom
A tart pan with a removable bottom is a great investment for bakers. It can be used with traditional pie dough or press-in crusts and eliminates the risk of damaging the crust and filling when removing the tart from the pan. The fluted sides and rim create a beautifully crimped crust, and the even heat distribution results in a perfectly cooked tart with a crisp crust.
To prepare your pan for baking, simply insert the removable bottom into the pan. There is no need to grease it unless specified in your recipe. Crust recipes usually contain high amounts of butter and fat, which naturally prevent sticking. Therefore, you generally don't need to do anything else to prepare your pan.
When your dough is ready, roll it out between two sheets of parchment paper. Remove one sheet and then invert the dough onto the pan, making sure it is centred. Gently lift the dough around the sides and release it, ensuring the dough touches the bottom edges of the pan all around. With a sharp knife, trim the edges of the pastry to fit the tart pan.
Once your tart is baked, place your hand under the removable bottom and push up to remove it. Then, place the tart on an object and carefully slide the ring off the tart and down the stand. Finally, slide the tart off the bottom round and onto a serving plate.
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Docking the dough
To dock the dough, simply prick the base of the lined pastry shell all over with the tines of a fork before blind baking. You can also use a tool specifically made for this task. If you don't want to use a fork, you can use your hands to pinch or flute the edge of the crust with your thumb and index finger.
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. Docking is used to get the air bubble pockets out of the crust. You can use anything to dock a pizza, including your fingertips, as if you are clawing at it.
If you are using a mesh silicone mat, you do not need to dock the surface.
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Line with parchment paper
Firstly, cut a piece of parchment paper that is slightly larger than your tart pan. You can do this by folding the paper in half, then in half again, to form a square. Then, fold the square into a triangle, and fold the triangle in half again, to make an even smaller triangle. Place the tip of the triangle in the centre of your tart pan and cut the excess paper hanging over the edge. Unfold the paper, and you will have a circle that will fit perfectly in your pan.
Place the round base of the pan on a large sheet of parchment paper. You can then sprinkle flour over the base and parchment, smoothing the flour to coat it evenly. Place the disk in the centre of the floured base, sprinkle some flour on top, and roll it out. It should be no thicker than ⅛ inch. You can then fold the edges onto the base to make a hexagon shape. Pick up the base and put it inside the pan.
If you are blind baking, you will need to cover the pastry with parchment paper so you can easily remove the baking beans. To do this, cut a large sheet of parchment, crinkle it up, and then smooth it out. Press it into the flutes of the pan before lining the tin with pastry. You can then fill the pastry case with baking beans and wrap it up with ovenproof cling film.
If you are not blind baking, you can weigh down the parchment paper with baking beans or dried beans. For a fully cooked crust, bake at 400°F for 10-15 minutes, or until light golden around the edges. Then, remove the beans and paper and bake for another 5-8 minutes to dry out the base.
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Chill the dough
Chilling the dough is an important step in the tart-making process, as it helps to prevent shrinkage during baking and ensures a more even surface to your crust. For a sturdy, melt-in-your-mouth texture, chill the dough for at least a few hours, or even overnight, before rolling it out. This is especially important if you are using a classic French dough, such as pâte sucrée, pâte sablée, or pâte brisée, which require cold butter and precise mixing techniques.
If you are short on time, you can chill the dough for as little as one hour after it is made. However, keep in mind that this may not be sufficient time to fully rest the gluten in the flour, which can lead to more shrinkage and an uneven surface. During the chilling process, the gluten in the flour is weakened, resulting in a more even and stable crust.
Once the dough is chilled, you can roll it out on a lightly floured surface. Make sure the disk of dough is large enough to fit your tart pan, adding a few extra inches to account for the depth of the pan. Then, fold the dough in half gently and loosely, and slide it onto your tart pan. Unfold the dough and gently work it into the nooks and edges of the pan, ensuring it is nested into all the corners.
If you are working with a more fragile dough that breaks when it warms up, you can try a different technique. After chilling the disk of dough, slice it into thin, even strips. Line the pan with these strips, reserving a little extra dough to patch any holes. Press the pieces together to create a smooth finish without any gaps.
Finally, remember that chilling the dough is not just a one-time step. For the best results, continue to chill the dough at various stages of the tart-making process, such as after lining the tart shell and before baking. This will help ensure a stable, even crust.
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Blind baking
Step 1: Prepare the Dough
Follow your chosen recipe to prepare the dough for the tart crust. This typically involves mixing the dry ingredients, adding butter or another fat, and slowly adding water until the dough comes together. Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 30 minutes to let it firm up.
Step 2: Roll Out the Dough
Take the dough out of the refrigerator and let it sit at room temperature for a few minutes to soften slightly. Lightly flour your work surface and rolling pin. Roll out the dough into a circle that is about 2 inches larger than your tart pan. This will ensure that the dough fits into the pan with enough excess to trim and form the edges.
Step 3: Line the Tart Pan
Drape the rolled-out dough over the tart pan, gently pressing it into the bottom and up the sides. Be sure to get the dough nested into the corners of the pan to avoid shrinkage during baking. Use your thumbs to press the dough up against the sides of the pan, working your way around the entire pan. Trim away any excess dough with a knife, cutting as close to the edge of the pan as possible.
Step 4: Dock the Dough
Use a fork to prick holes in the bottom and sides of the dough. This process, known as docking, helps to prevent air bubbles from forming and ensures even baking. Be careful not to pierce the dough all the way through to the pan.
Step 5: Chill the Dough
Place the tart pan with the dough in the freezer for about 15 minutes to chill it. Chilling the dough helps to prevent shrinkage during baking and ensures a flaky texture.
Step 6: Blind Baking
Remove the tart pan from the freezer and line the crust with parchment paper or foil. Fill the parchment-lined crust with pie weights, dried beans, or rice. This step helps to weigh down the crust and prevent it from bubbling or shrinking. Place the tart pan on a sheet pan and bake in a preheated oven at the temperature specified in your recipe.
Step 7: Remove Weights and Parchment
After the specified baking time, remove the tart pan from the oven. Carefully take out the pie weights and parchment paper. Return the tart pan to the oven and continue baking until the crust is golden brown. For a fully cooked crust, bake until the edges are light golden, then remove the weights and parchment and bake for an additional 5-8 minutes.
Step 8: Cool the Crust
Once the crust is baked to your desired doneness, remove it from the oven and let it cool slightly or completely on a wire rack. This allows air to circulate and prevents the crust from becoming soggy. You can then fill the baked crust with your chosen filling.
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Frequently asked questions
There are a few different ways to put a crust in a tart pan, depending on the type of dough you are using. For a crumbly dough, you can simply pile the mixture into the pan and press it into the bottom and up the sides to form an even layer. For sturdier doughs, you can roll the dough onto a rolling pin and then drape it over the tart ring, pressing it into the bottom edge to avoid air pockets.
If you are concerned about the crust sticking to the pan, you can grease and flour the pan before adding the dough. You can also use a tart pan with a removable bottom, which makes it easier to remove the tart after baking.
To avoid air pockets in the crust, you can use a ball of trimmed dough to push the dough into the bottom edge of the pan, instead of using your fingers. You can also prick the base of the dough with a fork before baking to create holes for steam to escape.
