Roll the shortcrust pastry out on top of parchment paper. This is a fairly fragile dough, so for easy transfer, roll the dough out on parchment paper and flip over onto the tart pan. If there are any rips, simply patch it together with some of the extra dough hanging over the sides.




Par-bake the shortcrust pastry. No one wants a soggy bottom! To ensure your tart bakes up with an evenly baked, golden crust, it's baked partially through at a high temperature for 16-18 minutes. Once cool, then the tart is assembled and baked slowly at a low temperature.




Dust with powdered sugar just before serving. Powdered sugar will melt into the tart as it sits, so be sure to hold off until just before serving to sprinkle it on top.