How to line a baking tin You have step by step photos of folding baking parchment and cutting it to fit the tart tin

This is a simple trick to make a circular lining for a cake tin or to make a circle of paper to fit inside a saucepan when poaching fruit. It is used a lot in Italian cooking when making cakes. I think one of the reasons that Italian mammas do this is because the tin they are using is probably old and rusty so you have to line it! And it saves washing the tin!

Cut or tear a piece of baking parchment larger than the surface you are going to cover.

Fold the piece of paper in half and then in half again.

Now fold the edges in to make a triangle.Fold again the same way.

Put the pointed end of the triangle into the centre of the tin and measure out to see where you need to cut it so that the tin is completely lined and the edge of the paper protrudes a couple of centimetres (just over an inch) above the edge.

You can tear the excess parchment away leaving a rough edge, cut it neatly with scissors or even make a patterned edge by using scissors to cut shapes while it is still folded which is lovely if you are serving your cake or tart in the paper.

Now open out the circle and push it into the tin before pouring in your cake mixture or adding pastry.

If you are cutting this to make a parchment lid for poaching fruit (pears for example) do the same thing allowing the edges to come up the sides of the saucepan. This will let a little steam out but not too much so the fruit won’t dry out.

Summer Berry and Cream Pie

Heat the oven to 200oC fan. Cut a rough circle of baking parchment approximately 4 cm bigger than a 22 tart tin.

Mix the pastry ingredients together in a bowl with a spoon or put into a food processor. Do this briefly just until everything is mixed, don’t overmix or the pastry will be too soft to use straight away. Put the pastry into the lined tart tin.

Use your hands to push the pastry out to line the tin to form a case around 1.5cm thick. Use a fork to make a few holes in the base to stop it rising.

Bake for 8 to 10 minutes in the oven or firm to the touch and golden brown all over.

Remove from the oven and using the paper to lift it, carefully move it to a cooling rack in the paper. After a couple of minutes carefully slide the paper out from the bottom so it can cool more quickly.

While the tart is cooling, hull all the strawberries. Puree the raspberries in a food processor or mash with a fork to form a sauce. Quarter the strawberries. Mix the puree with the strawberries and set aside. (If your fruit is ripe you shouldn’t need to add a sweetener but now is the time to taste it and add a teaspoon of honey if you prefer).

Whip the cream briefly with the vanilla and honey until if form soft loose peaks, set aside in the fridge.

As soon as the pastry is almost at room temperature move it to a serving plate. You can use a base of a loose bottomed cake tin to move it from tray to plate.

Pour the strawberry mixture over the base and top with the whipped cream. Serve straight away or chill for up to a day in the fridge.

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