Don't Grease Tart Tins (2024)

FAQs

Don't Grease Tart Tins? ›

If you grease your tin, the pastry is more likely to slip down the sides/shrink during baking leaving you with a tart case that with very short sides and not much room for your filling.

1. Line the bottom with baking paper. 2. Brush a couple of VERY generous coats of egg wash over the base as soon you finish blind baking it.

Before rolling out you should dust the bottom in flour, such as semolina. This will help it not stick. You could also add a bit of oil to the cooking sheet to prevent it from sticking. Why and when do you pre-bake your pie crust?

Holes in the dough will cause the filling to seep under the pastry, causing the tarts to stick to the pan. Toasting Nuts: You don't have to toast nuts when making butter tarts; they toast as the tarts bake in the oven.

In French cooking we make a difference between a tart pan (for quiches or fruit tarts with no filling) and a pie pan (for American style pies and cakes such as the NY cheesecake). You will find both sizes here: the tart pan is wider and shallow. The pie dish is smaller but deeper.

To prepare your pan for baking, simply insert the removable bottom into it. There is no need to grease it unless specified in your recipe. Crust recipes usually contain high amounts of butter and fat, which naturally prevent sticking. Therefore, you generally don't have to do anything else to prepare your pan.

Line the bottom of your pan with nonstick parchment, then coat the pan's sides with nonstick pan spray. Some people espouse coating the bottom of the pan with spray before adding the parchment, then spraying the parchment as well; if you lean toward a “belt and suspenders” approach, feel free to do this.

When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.

It may be the type of pie you are baking. If you pre-bake the pie crust, poke holes in it, bake, then add the filling. However, if you are baking a pie with filling (pecan, pumpkin or blue- or blackberry), do not poke the shell with a fork. Doing so will let sticky liquid seep through and will cause the crust to stick.

How do you fix sticky pastry? ›

After the first rise, you would normally knead the dough again. However, if you find your dough is too sticky at this point, do not knead it again. Instead, gently press and deflate the dough. You can also use a light coating of flour on your hands and working surface to press and stretch the dough.

There are tricks to the trade of tart-pan use. Here's what I know: Always line the bottom of the pan with parchment. Either buy parchment rounds to make life easy, or trace the bottom of the tart pan on parchment, then cut the circle, square, or rectangle out.

You can replace the quantity of butter in grams with the same amounts of oil in grams, and there is nothing more to it than that!

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar.