Prick the bottom, line the pastry with foil and weight it with pastry weights or dried beans.

Prick bottom, line with parchment paper or foil, cover with pastry weights or dry beans and bake 10 minutes.

Line with foil and weight with pastry weights or dry beans.

Prick the pastry, cover it with foil and weight it down with beans or pastry weights.

Weight it with dry beans or pastry weights.

Line the tart shell with foil or parchment paper, and fill with dry beans or pastry weights.

Line the pastry with foil and weight with pastry weights.

Lightly prick the bottom, line with foil and weight with pastry weights or dry beans.

Weigh down with dry beans or pastry weights.

Line with parchment or foil, and weight with pastry weights.