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Perfect pastry

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20 OCTOBER 2009

When making a tart at home, whether sweet or savoury, to get a perfect tart case pastry chefs use a little trick.

Firstly, line your tin by letting the pastry fall rather than forcing it. Then take a piece of pastry about the size of the end of a spoon, flour it and use it to push the inside corners of the pastry - around the edge of the base - into the pie dish.

You will end up with beautifully sharp professional looking corners.


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