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How to line a tart pan?

APPOLIA_plat_tarte_bleu 60374 - © PIXEL & BÉCHAMEL - Peugeot Saveurs

You have probably already lined a tart pan without even knowing it. This expression means placing pastry, whether puff or shortcrust, into the base of a tart pan. When said like that, it sounds very simple. But don’t be fooled. To make a tart that looks and tastes great, it is crucial to master the nuances of this technique, involving both savoir-faire and accuracy.

If you want all the odds in your favor on your quest to make delectable desserts, use Peugeot ceramic tart pans and oven pans. They’re practical and specialized, particularly since they prevent pastry from getting stuck at the bottom of the pan, guarantee perfect heat distribution and make it insanely easy to get your creation out once cooked. You’ll be perfectly equipped to make delicious sweet tarts, such as cinnamon apple tart.

Lining a tart mold, step by step

Here is all our advice to help you successfully line a tart mold.

  1. Flour your work surface by sprinkling flour lightly over it. Press down on your ball of dough.
  2. Roll out the dough using a rolling pin, giving it a quarter-turn each time to make it circular. Check how thick it is. It should be 3 mm thick or less.
  3. Prick the dough lightly and gently with a fork to prevent it from puffing up or rising.
  4. Roll the pastry over your rolling pin, place the pan in front of you and unroll the pastry (the fork holes should be in contact with the pan base).
  5. Go around the circle to form the sides of the tart against the walls of the pan and push the dough against the pan base with your index finger to form a right angle.

Cut off any excess pastry overhanging the pan with a paring knife to create a clean edge. Top tip – you can remove excess pastry using a rolling pin.

Good to know: you can also place pastry on the edge of your tart. To do so, make a little tube around the circle of the pan, remove excess dough and form an edge. Finally, create indents to give it a nice shape.  

That’s it! All you need to do now is fill the tart base with the filling of your choice and place the whole thing in the oven.

Peugeot pans, French excellence in oven baking

With the Appolia range of ceramic pans, all of Peugeot’s savoir-faire and expertise in gentle, delicious, and healthy oven baking is available to you.

Ceramic is a trusted, high quality material, offering exceptional thermal resistance. This means that after coming out of the oven, your tart will stay warm for up to thirty minutes. Plenty of time for food-lovers to savor this delicious moment. « Time to eat!”