This recipe is a lot easier if you have a food processor and it often makes for flakier pastry. However we didn’t have one and did it the old-fashioned way – by hand!
Want to avoid a soggy bottomed pastry? Blind bake it first!
To blind-bake your tart shell, lay your pastry into your baking dish and lay some foil or baking paper on top. “Fill” the pie with with rice, lentils, baking weights or anything else you have on hand that will stop the pastry from rising while you bake it. Cook the pastry for 10 minutes with the rice filling, then take it out from the over and remove the baking paper. Pop it back into the oven for another 10 minutes and she’s ready for your filling of choice!