Lining Tart Mould

Lining sugar dough the moulds of tart is only half the preparation needed for bakng a tasty tart. As simple as it seems it can be difficult at times especially if doing it for the first time with a larger mould. Here we have a video showing how to do it the easy way. Tarts and pies have long been considered a staple diet in the old west. In fact families used to bake up to 21 pies a week. One each for breakfast, lunch and dinner. Today although tarts and pies has lost some of their appeal but they are still enjoyed all over the world for their versatility and ease to consume. It has long been regarded as a convenient food for travellers on long perilous journey as the filling are kept fresh inside a layer of protective dough.

Below is a video showing you how to line sugar dough in tart mould

Recipe
Tart / Pie Mould
Sugar Dough

Method
1) Brush bottom of pie mould with shortening.
2) Line bottom of pie mould with greaseproof paper.
3) Sprinkle generous amount of flour on your worktable.
4) Place dough on table, sprinkle more flour on top of dough and roll it till about 1 inch wider than your pie mould and to about 1/8 of an inch thick. 
5) Roll the dough unto a rolling pin. Gently place the dough over the pie mould and unfold it over.
6) Gently use your fingers to push the dough into place and use a knife to trim off excess on the sides for tarts or leave it if you want to place a cover on top for making pies.
7) It is now ready to be filled and baked.