Roll out the pastry on a clean, smooth surface (preferably marble) and keep dusting it with a veil of flour. Give the pastry a quarter-turn each time you roll it to keep the shape as round as possible.
When you achieve the required thickness, lightly roll the pastry round the rolling pin, and carefully unroll it over a flan ring or tart tin. Use your thumb and index finger to push the pastry into the base and side of the mould.
Cut off the excess pastry by rolling the rolling pin across the rim of the mould, then pinch up the edges with your thumb and index finger to crimp them about 5mm (¼in) above the rim. Refrigerate the tart case for at least 20 minutes before baking.
Prick the bottom of the pastry case in 5 or 6 places with a fork. Line it with greaseproof paper and fill with baking beans or dried pulses. Bake at 200–220°C/400–425ºF/Gas 6–7 for about 20 minutes.
Remove the baking beans and paper and return the pastry case to the oven for a final 10 – 15 minutes, depending on the type of pastry and its thickness.
