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Why smear a tarte pan with fat/oil??

post #1 of 2
Thread Starter 

....been following Ruhlman's 3-2-1 recipe for pate brisee for several months and have never smeared my tarte pan with either fat or oil and, to date, have not had a problem with the crust sticking to the pan.  It releases well and quite easily.  And so why smear the pan with a light coating of fat?

 

Pate brisee ingredients:

 

6 oz flour, in my case that's 6 oz White Lily AP flour @ 3g protein otherwise you'd wanna' use a mixture of typical AP and pastry flour as Peterson and KA recommend in Pastry and The Bakers Companion, respectively.

 

4 oz butter:  1 stick unsalted Land 'O Lakes

 

2 oz water:  4 TBS give or take, depending on southern humidity

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #2 of 2

I'm not 100% sure why. I know I use butter, not oil, as I like to know it will not be absorbed but the dough/pastry. That being said, my baking is far more bread-based than pastry-based, so I'm not an expert!

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