Put the fine touch on your next tart or quiche with this professional tip.
Step 1: Roll out the pastry on a lightly floured surface. Wrap the pastry around the rolling pin and carefully unroll it over the tart tin.
Step 2: Use a small ball of dough to press the pastry into the fluted side of the tin. Using hands can result in nails piercing the pastry.
Step 3: To trim the pastry, run the rolling pin over the edges of the tin, pressing down lightly to cut off the excess.