Bake blind for 12-15 minutes until the pastry is dry to the touch.
Line each tart with a circle of greaseproof paper and some dried lentils or baking beans and
bake blind in a preheated oven set to 190degC/gas mark 5 for 10 minutes, remove paper and lentils or beans and cook for 3-4 minutes until pale golden in colour.
Trim the edges, cover with baking paper and baking beans and
bake blind for 10 mins.
Bake blind for 15 minutes, then remove the paper and beans and return the pastry case to the oven to bake for another 10-15 minutes until light golden.
Roll out the pastry, line a 24cm flan tin and
bake blind. 3.
Line the tart with a sheet of parchment - scrunch it up first to soften it - then tip in baking beans, rice or lentils and
bake blind for 20 minutes.
Prick the base with a fork, line with foil and baking beans and
bake blind for 12-15mins.
Bake blind for 20 minutes, until the pastry is nice and golden, removing the beans and parchment paper for the last 5 minutes.
Bake blind for 15-20 minutes or until lightly browned and set.
Line the pastry with baking parchment, fill with baking beans or rice and
bake blind for 10 minutes.
Bake blind: Preheat oven to 4000 with a rack in lower third.
Line with baking parchment and baking beans, then
bake blind for 15 mins.