Blind baking mini tartlets

[Bettymum]

I made mini leek tarts last night, they were very yummy but I had to blind bake the pastry in mini tartlet tins (9cm) and the pastry cases emerged looking a bit lumpy bumpy. How do I get the pastry looking like it does in the books - i.e. not shrinking away from the tops or the edges of the tin, with perfect fluted sides and with more or less flat bottoms? I use baking beans in big tarts but they're a bit fiddly for tartlets.
Any ideas or pastry secrets?

I use kidney beans (obviously dried and not out of a tin!) for blind baking, seems to be much better than baking beans in a small tart case.

think the shrinkage is prob due to pastry either being overworked, or not being rested enough in fridge before baking.

Delia now says balls to baking beans, incidentally -- she says it's easier to prick the pastry case with a fork, then do an egg glaze and bake for 15/20 mins, and if the pastry warps you can press it down firmly with an oven glove. Works for me.

I do prick the base with a fork, interesting about the egg glaze. Might try half that way and half with dried kidney beans next time.
I have a feeling I probably did overwork the pastry a bit and didn't chill it for long enough last night [tired and hungry emoticon].

All the above sounds good. Pastry can also shrink back if it is rested in the fridge for too long. 20 - 30 minutes is long enough.

Thanks, I didn't realise you could rest pastry for too long.
(As an aside my new favourite toy is my silverwood cake tin, it is ace).