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Non Stick Tart /Quiche Pans

post #1 of 5
Thread Starter 

I just purchased a few pans for tarts and quiches. They are non-stick. I made a wonderful pate brisee I lined the tart pans to pre-bake, lined with beans and all of that..... upon baking the sides almost all disappeared!!!!! shrank from 2 inches to almost 3/4" YIkes! Is there anyway to prevent this from happening again. Thanks!

post #2 of 5

After making the dough, did you let it rest in the fridge for a while? After rolling out the dough and placing it in the pan and weighting it place it in the freezer for at least 1 hour before baking in a preheated oven. Your shrinkage will be a lot less.

post #3 of 5
Thread Starter 

Thanks for your tips, I did do all of that and it still shrank! Loved the pans, just no grip on the sides due to the non-stick surface, I guess. I made a pate brisse crust ..... so fustrating!

post #4 of 5

From your description, I would guess you did not fill the beans to the top of the sides, you said "lined", I place the dough in the pan, line with a buttered foil, then fill the entire pan full of beans/rice/pie weights.

 

The dough shouldn't need to "grip" the sides, the beans/rice/pie weights should hold it in place.

 

Chilling helps as well.

 

Perhaps we could see your recipe for pâte brisée?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #5 of 5
Thread Starter 

Oh that is a great suggestion! I did not fill the beans to the top of the pan. I used Martha Stewart's recipe for the crust. I will most certainly fill the pans with wts. next time. Thank You!!!!!!

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