Lining a tart tin: trimming the pastry
Skill level
Easy
Equipment you will need for this technique
Rolling pin, or
Sharp knife, or
Speed peeler
Pastry brush
Three easy ways to neatly trim a pastry case from Martha Collison. Once the tart tin has been lined, make sure there is a generous overhang of pastry.
To trim with a rolling pin – gently encourage the pastry to hang over the edges of your tin. Use a rolling pin to firmly roll from the middle, across the top of the tin, to cut the pastry. Repeat on the other side, then remove the excess pastry.
To trim with a knife – pick up the pastry tin. Use a sharp knife to carefully trim the pastry, pushing away from you with a downward action. Work your away around the tin, so you've removed the excess pastry from all of the edges.
To trim a baked pastry case – wait for the pastry to cool, then use a speed peeler to peel away the pastry until you see the metal edge peeking through. Snap off the edges then use a pastry brush to gently brush away any crumbs inside the pastry case.
