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How to line a flan tin

How to line a flan tin

1 Roll out the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the tin and press into the base and up the sides. Trim the edges with a sharp knife. If liked, press the pastry a little around the edges to raise the pastry just a little over the rim. 

2 Place the pastry case in the fridge to chill for 30 minutes. This will help the pastry relax and keep it’s shape. If not chilled the pastry will often shrink back from the tin.

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