How to use perforated tart rings

How to use perforated tart rings, this method is ideal for contemporary, straight sided tarts. And in my view, this suits the smaller sizes perfectly. The pastry rings I am using are stainless steel 7cm x 2cm perforated rings. The holes allows any moisture to ventilate away and heat to penetrate providing a crisp finish to the pastry. These are ideal served for afternoon tea or as a smaller dessert.

They are also great as a picnic item using basic savory shortcrust or parmesan pastry for a cheese and leek quiche, or red onion and goats cheese tart.

Lining perforated tart rings

For this technique you need a workable pastry such as our sweet rich almond shortcrust pastry which can be used to make a chocolate tart, lemon curd tart, caramel tart etc. Do read our post Blind Baking Made Easy to line a larger tart tart shell for a larger number of people

You will need :-

Pastry rings

A plastic cutting board that fits into the fridge

Rolling mat (optional)

Rolling pin (polyurethane preferably)

Small teaspoon

Small pastry brush

1 Egg yolk beaten with a dash of water

Baking beans (I used dried peas, cheaper, and better)

Greaseproof paper

If it’s a warm day pop your rolling pin into the fridge. I always use a silicone rolling mat, which can go into the fridge, but dry off any condensation before using. Your work surface can also be chilled simply by using a shallow oven tray with some ice and a little water added. Place it on the work surface where you want to work, and it will be chilled down in a few minutes. It’s also a great help to have a small cutting board that will fit into the fridge to rest the pastry later.

Take about two thirds of the chilled pastry and roll it out roughly the thickness of a £1.00 coin. This will be the base of out tarts so make sure the shape will fit four tart rings. Try not to go overboard with the flour when rolling out, a light dusting should be plenty. If you can see flour on the surface of the pastry, brush it off with a soft paint brush. Position the ring on the pastry and press down to cut through the dough.

Remove the scrap pastry between the rings then using a pastry scraper carefully lift the rings on to a lined baking tray and place them to rest in a cool place.

Now for the sides.

Take the reserved pastry and begin to roll it out the same thickness as before but this time we need strip of pastry about 22cm long and cm wide. Using the rolling pin transfer the rolled dough to the cutting board then place the whole board in the fridge for 10 to 15 minutes to rest and firm up.

Once it’s ready take the board from the fridge and using a cook’s knife cut 2cm wide strips down the length of the pastry. Once that’s done square off the ends to give you 22cm long strips.

Now for the tricky bit. Have a thin blunt ended tool to hand, a small teaspoon is good. Lift one of the strips and feed it into the ring wrapping it around the inner surface of the ring and sitting on the pastry base. As the pastry comes together trim off any excess, and join the two ends of the strip together.

Gently push the pastry strip down into the base, but be careful not to press the pastry hard against the ring or the pastry may be forced through the perforations and become welded to the ring.

Using a small brush apply a little of the beaten egg yolk to the bottom seal and press the join together with the tip of the spoon. Again, be gentle or you will break through the pastry. Place the lined shells into the fridge for at least 15 minutes to rest, then we are ready to bake.

Baking the tarts.

Getting ready to bake.

Heat the oven to 180˚c (fan) 200˚(conventional). Remove the tarts from the fridge and transfer them onto a baking sheet lined with greaseproof paper. You will also need discs of greaseproof at least double the diameter of the tart rings you are using.

Take each disc and scrunch it up in your hands. Give it a really good bashing as this allow it to bend into the shape of our tarts.  With a pair of scissors make cuts inwards all around each disc leaving an uncut center roughly the diameter of the tart. Line each tart with a disc of paper pushing it down well into the corners then fill each tart with baking beans. I always use dried peas for this, they are cheap and can be used many times.

Bake in the center of the oven for 10-12 minutes when they should be golden brown on top. Remove them from the oven and take out the baking beans and paper disks. Return the tarts to the oven for three minutes to dry out the insides, then let them cool on the baking sheet.

To simplify things all this can be done the day before they are needed. Make sure they are completely cooled and store in an airtight container. Alternatively, the shell could be frozen in the box to use at a later date. Just be careful not to shake the box about and break up the contents. To defrost place then on a cooling wire in a warm place.

Enjoy Life !

John.

If you enjoyed your visit with us, please subscribe up to our newsletter to receive regular updates of what’s new and upcoming at The Westcoaster. Subscribe Here

©John Webber. 2023