Blind baking pastry, that is initially baking an unfilled pastry case at a high temperature before adding the filling, achieves a much better result in terms of flavour and preventing sogginess. To blind bake, wrap rolled-out pastry around a rolling pin, then gently unroll it over a prepared tart tin, pressing the pastry into the base and sides of the tin. Prick the base with a fork, then chill in the fridge for 20 minutes to help prevent shrinkage. Line the pastry case with foil and cover with pastry weights or dried beans and bake in a 200C preheated oven for 12 - 15 minutes. -MB Put your new skill to the test with these favourites: Bacon Cavolo Nero Tart with Walnut Pastry Kale, Preserved Lemon and Pine Nut Tart Bittersweet Chocolate and Apricot Jam Tart with Creme Fraiche Dried Verjuice Apricots and Frangipane Tart Pear & Brown Sugar Tart
