With a sharp knife score a border 1 cm inside the edge of the pastry – either large sheets or small rectangles, all the way round taking care not to cut all the way through.
This border will rise as the pastry cooks forming a raised edge to the tart. To prevent the middle rising prick the centre all over with a fork- this lets some of the steam through, which combined with the weight of the filling, keeps the middle from rising and spilling the filling out. This is a useful technique for quick easy tarts.
Spoon the filling – whatever you have left over, onto the prepared pastry, taking care to get it close to but not over the borders. Place in the preheated oven and bake for 20 minutes or until the pastry edge is risen and golden.