When a tart shell is blind-baked, as for the Maple-Walnut Tart from Fine Cooking #119, the sides tend to shrink slightly and break easily, making it tricky to add a filling, especially a soft or liquid one. To offset the shrinkage and avoid this problem, you can create sturdy double-thick sides that are slightly higher than the pan.
Browse all our sweet and savory tart recipes and try this technique out.
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| After fitting the rolled dough into the tart pan, cut the overhang to 1 inch and fold it down inside the tart against the sides. |
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| Press against the sides with your thumb to make a double wall about 1/4-inch higher than the tart pan. Gently push the dough up or down where necessary to create an even edge. |
Photos: Scott Phillips
