Fluted Tart
Can someone who is fluent in french and english please translate this to french?
Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely in quarters, and center the point in a 10 inch tart or pie plate. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute with edges. Return pastry to the refrigerator and chill until firm
Preheat the oven to 400 degrees F. Place a baking sheet inside the oven while it preheats.
Roulez la pâte en un cercle d'environs 30 cm de large sur une surface légèrement farinée.
Pliez doucement la pâte en quatre et posez la pointe dans une assiette à tarte de 25 cm.
Dépliez la pâte et pressez-la sur le fond et les côtés du récipient.
Utilisez une fourchette pour aérer la pâte de trous et faire des stries sur les rebords.
Refroidissez la pâte au réfrigérateur jusqu'à ce qu'elle soit ferme.
Pré-réchauffez le four à 200 Celcius.
Placez une plaque à pâtisserie dans le four pendant qu'il réchauffe.
TOOT FLUTE infomercial
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