Forming a Tart Shell

Preparation

1. Step 1

   To Form a 9-Inch Round Shell in a Flan Ring. Have the ring and pastry sheet buttered and at your side. Cut the chilled dough (page 91) in half and keep one half wrapped and chilled. Rapidly, on a lightly floured surface, roll the other half into a circular shape 1/8 inch thick and 1 1/2 inches larger all around than your ring.

   Step 2

   Roll the dough up on your pin and unroll it over the ring, then lightly press the dough in place. To make sturdy sides, push about 1/2 inch down them all around. Roll your pin over the top to trim off excess dough, then push it up 1/3 inch all around the sides to make a rim.

   Step 3

   Using the tines of a table fork, laid flat, press a design on the rim. Prick the bottom of the dough all over with a fork. Cover with plastic wrap and chill at least 30 minutes before baking.

   Step 4

   To Form a Shell on an Upside-Down Pan. Butter the outside of the pan and set it upside down on a baking sheet. Roll out the dough, drape loosely over the pan, and press gently onto pan all around. To make the wall thicker, push dough up on the sides with your thumbs. Press a decorative edging around the sides with the tines of a fork held flat.

   Step 5

   To Form a Large Free-Form Rectangular Tart Shell. Roll the chilled dough into a 16-by-20-inch rectangle 1/8 inch thick. Roll it up on your pin and unroll onto a lightly buttered rimless baking sheet. Trim the sides perfectly straight, then slice a strip of dough 1 inch wide from each edge of the rectangle. Moisten the outside border of the rectangle with cold water and lay the strips on top to form a raised rim. Press the strips with the tines of a fork to seal and decorate, and prick the bottom all over with the tines of the fork. Wrap and chill.

2. A Proper Rolling Pin

   Step 6

   Get yourself a straight rolling pin about 18 inches long and 1 3/4 inches in diameter, or use an Italian pasta pin.