Lining pastry

Lining pastry refers to a dough close to shortcrust, containing slightly more fat and sometimes an egg yolk, intended to line the base and sides of a tart mold. Sturdy and easy to roll, it withstands blind baking and holds up under moist fillings. Its French name derives from the act of foncer, the gesture of pressing the dough against the walls of the mold before filling.