How do I avoid my pastry shrinking when baking tarts?
Thanks to Cecilia - Melbourne Vic for this question.

There are a few things that can go wrong, here are some simple tricks to avoid your pastry shrinking, also check out our Pastry Basics for guides to blind baking.

When lining a tart shell ensure you have cut a large enough piece of pastry to fit the shell. Allow a bit extra so you can crimp the pastry to sit just above the tart rim (see Pastry Basics).

Avoid using a knife or rolling pin to trim the pastry flush to the rim of the tart shell. If the pastry has not been adequately molded to the base and sides of the shell before you do this it will pull back and the sides will drop.

Always chill your pastry shell before baking. Chill in the refrigerator for 30 minutes or better still the freezer for 20 minutes. This relaxes the pastry and helps to avoid pull back.

The most common error is not filling your tart with enough baking weights. Always ensure you fill to the top the top of the shell. If you don’t the heat of the oven will cause the sides of the tart to drop as there is nothing supporting them.