Using our Basic Tart Shell Dough we are going to roll it out for the tart pan. Once in the pan it will be blind baked or baked with-out any filling. There may be some times that you want to use an unbaked shell, for these times just roll the dough to make a shell and proceed with your recipe from there.
Measure the dough to make sure it will fit the tart pan. Light spray the tart pan to prepare it for the dough.
Transfer the dough to the tart shell with the help of the rolling pin. Press the dough into the corners of the pan. Repair any cracks, holes and tears by place some dough on and pressing it together. Trim the excess dough overhanging and set the scraps aside.
One finished pie shell. I did not show it in the video, but at this point you should dock it with a fork.
At this point if you need an unbaked tart shell you are done.
Blind Baking A Tart Shell
Since we need a baked pie shell, we will do what is call blind baking. This is a fancy term for saving baking an empty shell. To do this, line the shell with parchment paper and fill with pie weights. The pie weights can be purchased pie weights made out of steel, ceramic, glass beads or stones. Additionally dry beans and rice can be used, once used for blind baking save them to be reused since they can no longer be eaten.
Place in a preheated 350ºF/177ºC oven and bake for 10 minutes, remove from oven to work.
Remove pie weights and parchment paper. Place back in the oven and continue baking until golden brown.
Remove from oven and cool.
- 1 recipe Basic Tart Shell Dough
- All-Purpose Flour for dusting work surface
- Spray Pan Release for preparing Tart Pan
- Tart Pan
- Rolling Pin
- Fork for docking the dough
- Preheat the oven to 350ºF/177ºC.
- Lightly flour the work surface.
- Place the tart dough on the floured surface.
- 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.
- Measure the dough to make sure you have it rolled large enough.
- Spray you tart pan with spray release then transfer the dough to the pan with the aid of a rolling pin.
- Work the dough into the inside corners.
- Repair any cracks or holes in the dough.
- Trim the excess dough that is overhanging the pan by running the rolling pin over the top edge and pulling away the scrap.
- Dock the dough with a fork. (If you need a picture reference look at the finished shell picture.)
- Add a piece of parchment paper on top of the dough. Now fill the shell with pie weights or dried beans or rice.
- Bake in a preheated 350ºF/177ºC over for 10 to 15 minutes, remove to work surface and remove weights and parchment paper.
- Return to the oven an continue baking until the shell is golden brown about 30 minutes.