The secret to avoiding a soggy bottom on your tarts and pies is to properly blind bake the pastry. Paul Hollywood shows you how to achieve a crisp, even pastry case every time.
Use your rolling pin to lift the pastry into the tin. Metal tart tins are best for baking pastry because they conduct and hold heat well.
-Roll out the pastry until it is larger than the diameter of the tart tin. Gently roll the pastry around the rolling pin.
-Unroll the pastry on top of the tart tin, then use your hands to lower the pastry into the corners of the tin, pressing it into the edges of the tart case.
-Use a small piece of dough to press the pastry into the fluted edges and corners of the tart tin to avoid tearing it with your fingernails.
-Line the pastry case with heatproof cling film (suitable for use in the microwave). Pour over dried beans or rice and bake as the recipe indicates.
Chestnut, leek and mushroom tartlets
Lemon and mascarpone tart
Lemon meringue pie
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