TEST KITCHEN COOKING SCHOOL

STEP-BY-STEP

RUBBING IN THE BUTTER

Place dry ingredients and chilled butter in a large bowl; use the tips of your fingers to squash the butter through the flour. Do this quickly to keep the butter cold. If using a food processor, place dry ingredients then chilled butter in the processor bowl. Pulse until the butter is evenly distributed through the flour.

PLACING THE PASTRY IN THE TIN

If the pastry appears too soft after rolling, slide it still on the baking paper onto an oven tray; refrigerate until firmer. Carefully roll the pastry up loosely around the rolling pin then unroll over the tin, easing it in the side and corners. If any pastry cracks, simply press it back together with your fingertips.

KNEADING THE DOUGH

Tip the dough onto a cold surface that has been lightly dusted with flour. Barely knead the dough until ingredients are gathered together, and smooth. Don’t over−handle the dough, as it will toughen it. Pat the dough into a disc shape. Wrap it completely in plastic wrap, then refrigerate for 30 minutes.

TRIMMING THE PASTRY

Holding a small sharp knife horizontally to the top of the tart tin, trim any excess pastry flush with the straight edge of the tin. Discard excess pastry. Cut a sheet of baking paper

5cm larger than the tart tin; cover pastry with the paper, then fill with dried beans or rice. The pastry is then ready for blind baking.

ROLLING THE DOUGH

Roll the chilled pastry evenly between sheets of baking paper. Start rolling from the centre of the disc outwards, each time, rolling toward you, then away from you. Reduce the pressure towards the edges, do not roll over the edges. For a 25.5cm tart tin, the pastry should be approximately 35cm round.

BLIND BAKING

This is when the pastry is baked before adding the filling. Line the pastry with baking paper or foil, then fill with dried beans, rice or baking weights. Bake, then remove the paper and beans, and bake pastry again until golden and dry. Cool the pastry case before adding the filling to prevent a soggy pastry base.