Easiest-ever pastry case

Our Test Kitchen have shared their key techniques for mastering pastry, and their famous fail-proof tart pastry recipe.
Pastry case being rolled out into tin with rolling pin

Pastry case being rolled out into tin with rolling pin


Contrary to what many believe, the gift of pastry making can be bestowed upon all! Whether you’re looking for a tart pastry recipe, or something to encase your favourite stewed fruits in, this fail-proof pastry recipe is both versatile and delicious. It will make every tart conquest a success! We’ve also got baking tips from our Test Kitchen that will help you bake with ease.

Love tart recipes? Give one (or all) of our sweet pie or tart recipes a try!

How to safely roll pastry

This can be done with a dusting of flour or using baking paper. Use a minimal amount of flour, as adding too much will alter the balance of ingredients in pastry. Rolling pastry between two sheets of baking paper is the easiest method. Use even pressure when rolling out pastry, so thickness of pastry is the same all over. Roll in shot light strokes from centre to edge; avoid rolling over edge or it may become too thin, break and be difficult to lit off the bend of baking paper.

How long to blind bake a pastry case

This is when pastry is baked before adding filling to prevent it becoming soggy. Line pastry with baking paper or foil, then fill with dried beans, rice or baking weights to stop pastry from rising while being baked for a short time. Remove paper and beans; bake pastry again until golden and dry. Cool pastry before adding filling prevent a soggy base. Cool before storying in an airtight container. Store unfilled baked pastry cases in an airtight contained for up to a week. The dried beans and rice can be reused but for blind baking only.

How to egg wash pastry

For a shiny and deep golden glaze, use a fork to whisk egg yolk with a small quantity of milk or water to loosen. Brush over pastry, using a pastry brush. This glaze is best used to pies and tarts with shorter cooking times, as it develops colour quickly. For a lighter glaze, use a whole egg mixed with a little water or milk to loosen; brush over tarts or pies. When brushing with the egg wash it is best to sit the baked good on baking paper, as many glaze that comes into direct contact with the base of the oven tray is likely to stick to the tray and pastry, making removal hard after baking.



1.Process flour, salt and butter until mixture resembles breadcrumbs. Add combined egg yolk, lemon juice and the water; process until ingredients just come together. Cover; refrigerate for 30 minutes.
2.Preheat over to 200C/180C fan. Roll pastry between sheets of baking paper until large enough to line a 25cm round, 3.5cm deep, loose-based fluted tart tin.
3.Line pastry into tin; gently press pastry into the base and side. Trim edge. Place time on oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 15 minutes.
4.Remove paper and bean bake for further 10 minutes or until golden and dry. Cool. Store in an airtight container until ready to use.

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