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.

Greasing and dusting your tin with flour is essential if you're baking something with a large surface area that's liable to stick. Use a clean piece of kitchen towel with a little butter on it to lightly grease around the inside of the tin.

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?

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.

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.

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.

Greasing Alternatives to Butter

There are many other ways to keep your muffins from getting stuck in the pan. If you prefer not to use butter, try one of these options: Cooking Spray - Vegetable oil sprays are a popular option for greasing baking pans and it will work with muffin tins as well.

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.

If you roll the dough too thin, your filling may find a tiny crack somewhere at the bottom, gluing down the tart as it bakes. When this happens, you are screwed. The tart is stuck in the pan.

Should you line a tart tin? ›

To make all sorts of superb pies or tarts, one must start with lining a tart tin. It may seem a little challenging to lift the pastry into the tin, but it's really simple when you know how. Below I will outline how to line a tart tin in 4 simple steps.

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.

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.

-- Don't fill pastry shells more than two-thirds full. -- As soon as the tarts can be handled after they come out of the oven, slide a paring knife around the outside and remove them from the pan to prevent sticking, especially if any of the tarts have boiled over.