The method of pre-baking a pie crust or other pastry case, usually filled with dried legumes in order to keep its shape. This partial baking ensures that the pastry stays crisp once the filling is added and that the base is fully baked by the end of the cooking process.

Practice this technique by following these inspiring recipes:

Olive, thyme and onion tart

Camembert and tomato tart

Prawn and asparagus tarts with mascarpone

Olive and caramelised onion tart