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Lining a flan tin

Perfect your skills with more pastry making techniques

Follow our tips on lining a flan tin like a professional pastry chef. You'll never have cracked pastry again!

  • Making sure rolled pastry is big enough

    Roll the pastry out on a well floured surface and ensure that it is 2-3 inches larger than the flan tin.

  • Draping pastry over flan tin

    Lift the pastry using your rolling pin and drape over the tin.

  • Pressing pastry firmly into position

    Lift the edges, ease into position and press firmly into place ensuring that there are no gaps between the pastry and the tin.

  • Removing excess pastry from around flan tin

    Roll a rolling pin over the top of the flan tin to get rid off any excess pastry.