Well-Made Tarts Begin With Well-Made Crusts

A picture perfect tart begins with a well-made pastry crust. Regardless of whether the recipe calls for individual four-inch shells or one as large as 12 inches in diameter, the preparation techniques are the same.

Use a tart pan with a removable base and the baked shell will be easy to unmold. The pan should be greased unless specified otherwise in the recipe.

Roll the pastry dough out on a lightly floured surface until it is about 1/8-inch thick and at least two inches larger in diameter than the tart pan (Step 1). Gently wrap the dough around the rolling pin, then unroll it over the pan (Step 2).

While lifting the edge of the dough with one hand, press it into the bottom of the pan with the fingers of your other hand (Step 3) or a small ball of dough. Cut off the excess dough by firmly rolling the pin across the top of the pan (Step 4).

Press the dough firmly against the sides of the pan. Pierce the bottom of the shell with the tines of a fork (Step 5) to prevent air bubbles from forming during baking.

Chill about 15 minutes, then line the tart shell with parchment, foil or wax paper. Fill three-quarters full with dried beans, rice or pastry weights.

Bake according to recipe directions or at 425 degrees 10 minutes, then reduce heat to 375 degrees and continue baking five minutes or until lightly browned. Carefully remove the beans and liner.

If further baking will be required after the filling is added, the tart shell should be removed from the oven at this stage. Otherwise continue baking eight to 12 minutes until browned. Allow the shell to cool slightly, then remove the outer ring and cool completely on a wire rack.