![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkhfJ_QSgpnflYUxKuj4GmDPvv6fTG4C4q4D8JxEvSd-UtnGdzAcK9I8f2d-QGXa3V7KFSSlyiuvMy6BeO_-L2PyFUjt4o-ItnQYhMb0tcGJHh13Vy2YhwDusBqqHFoD-Skr7Qgwf4Cg/s400/line+a+fluted+tart+in+a+tin+with+pastry.bmp)
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.
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