Cooking glossary


Bake blind

A method used to cook pastry flans and tarts, without their fillings, to precook the pastry and prevent it from bubbling. To bake a pastry case blind, line the pastry in the flan tin with greased greaseproof paper and sprinkle with baking beans.

Bake the pastry case at 200°C, gas mark 6 for 10-15 minutes, remove the beans and paper, reduce the oven temperature to 180°C, gas mark 4, and bake for a further 5-10 minutes. The pastry case can then be filled with a ready-to-eat filling and served immediately or filled and baked following your recipe.