Trim cracked edges before lifting the circle. The movement can exacerbate
the cracks.

Working in sections, tuck the dough right into the corner and against
the side of the tart tin to prevent air pockets, then use your fingers
or rolling pin to push/trim the excess dough off the top. Freeze for at
least 1 hour before blind baking.

Hold a little of the excess dough to patch any cracks after blind baking. With
the remaining offcuts, stack and press together. They can be re-rolled twice.

To blind bake, preheat the oven to 200°C (390°F). Cover the frozen
dough with a piece of aluminium foil (dull side down), tucking it snugly
into the corner of the tin. Fill the lined tin with approximately 750 g
(1 lb 11 oz) caster (superfine) sugar. Place in the oven, then reduce
the heat to 165°C (330°F) and bake for 50–60 minutes. Remove the
foil and bake for another 5–10 minutes so the base crust is a biscuity
brown colour.