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Roll the pastry out on a lightly floured surface or piece of clingfilm to 6cm (2 inches) larger than the tin.

– Grease the tin, then lift the pastry over a rolling pin and lightly drape it over the tin. For tarts, loose-bottomed tins are best. Peel away the clingfilm if using.
– Gently lift the edges of the pastry upwards and ease the pastry into position. Press the pastry firmly but gently into place with your fingertips or a ball of leftover pastry, ensuring that there are no gaps between the pastry and the tin.
– Turn any excess pastry outwards over the rim of the tin, then run the rolling pin over the top of the pastry case so that any excess pastry is cut off.
– Smooth any rough edges with the side of a blunt knife
– Place the pastry case in the fridge to chill for 30 minutes. This will help the pastry relax and keep it’s shape. If the pastry is not chilled, it may shrink back from the tin