Lining a tart tin: trimming the pastry

Once the tart tin has been lined, it needs to be neatened up.

-Use your fingers to fold some of the overhanging pastry back over itself, to allow for shrinkage.

-Run your rolling pin firmly over the rim of the tart tin to trim the pastry. Pull away any excess overhanging pastry.

See recipe in full

Citrus tart with rich shortcrust pastry Citrus tart with rich shortcrust pastry

By Lesley Waters

Recipes using this technique

Main course


Skill level


Equipment you will need for this technique

  • Rolling pin

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Related techniques




See all cooking techniques