Preheat your oven to 160° Fan. Take the shortcrust pastry out of the fridge 45 minutes before you need it and use immediately.
Unravel the shortcrust pastry out onto a lightly floured flat surface. Using a rolling pin, roll the pastry out to stretch it a little so it will fit over the tin.
Place your pastry over a 9 inch fluted tart tin and press the pastry into the base and sides of the tin, leaving some hanging over.
Place a sheet of baking paper on top of the pastry and fill it with ceramic baking balls or uncooked pasta or rice, to weigh it down.
Place into the oven for 15 minutes. Set out onto a cooling rack and remove the baking sheet and weights. Set back into the oven for another 10 minutes or until golden in colour.