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Lining a tart tin: trimming the pastry

Trimming pastry

Once the tart tin has been lined, it needs to be neatened up.

-Use your fingers to fold some of the overhanging pastry back over itself, to allow for shrinkage.

-Run your rolling pin firmly over the rim of the tart tin to trim the pastry. Pull away any excess overhanging pastry.

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Citrus tart with rich shortcrust pastry Citrus tart with rich shortcrust pastry

By Lesley Waters

Recipes using this technique

Main course


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Equipment you will need for this technique

  • Rolling pin

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