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.
Citrus tart with rich shortcrust pastry
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