How to Roll Out and Bake A Tart Shell
 
Prep time
Cook time
Total time
 
Tarts can be so easy and quick to make once you have the shell prepared. We will explain how to roll our and blind bake a tart shell.
Author:
Recipe type: Tart Sell
Cuisine: Pastry
Serves: 1 Tart Shell
Ingredients
  • 1 recipe Basic Tart Shell Dough
  • All-Purpose Flour for dusting work surface
  • Spray Pan Release for preparing Tart Pan
Other Items
  • Tart Pan
  • Rolling Pin
  • Fork for docking the dough
Instructions
  1. Preheat the oven to 350ºF/177ºC.
  2. Lightly flour the work surface.
  3. Place the tart dough on the floured surface.
  4. Roll the dough out into a circle large enough to fit you pan. Dust the work surface and rolling pin as needed to keep the dough from sticking. this dough is very short and tends to crack easily.
  5. Measure the dough to make sure you have it rolled large enough.
  6. Spray you tart pan with spray release then transfer the dough to the pan with the aid of a rolling pin.
  7. Work the dough into the inside corners.
  8. Repair any cracks or holes in the dough.
  9. Trim the excess dough that is overhanging the pan by running the rolling pin over the top edge and pulling away the scrap.
  10. Dock the dough with a fork. (If you need a picture reference look at the finished shell picture.)
  11. Add a piece of parchment paper on top of the dough. Now fill the shell with pie weights or dried beans or rice.
  12. Bake in a preheated 350ºF/177ºC over for 10 to 15 minutes, remove to work surface and remove weights and parchment paper.
  13. Return to the oven an continue baking until the shell is golden brown about 30 minutes.
Notes
Shave your cut off scraps. An idea is to make a cooks treat out of them. Roll the dough out, spread some soft butter on and sprinkle with cinnamon sugar. Cut into pieces and bake in a 350ºF/167ºC oven until golden brown. (Along with your tart shell.)
Recipe by Desserts-101.com at /how-to-roll-out-and-bake-a-tart-shell/