I watched a video by Melissa Clark, New York Times food columnist, on making a quiche. I was surprised that she buttered the tart ring before placing the pie dough in it. Her recipe includes instructions to butter the tart ring as well.
Given the high butter content in a pie dough, why would you need to butter the tart ring?
Does anyone else butter their tart ring? Is a buttered tart ring just for making quiche? Have I been doing it wrong all these years? Is this a French thing?
I don't butter the walls of the pan, but I place a disc of parchment in between the dough and the pan bottom.
I call this my "insurance papers"..
If, for some reason the liquid filling leaks, it will weld the dough to the pan bottom, the paper will allow me to remove the whole quiche after baking. For this reason I also pour the liquid filling only AFTER the pan is in the oven, because if I fill first and then transport, I may slop the filling and it will trickle between the wall of thevpan and the dough.
I don't butter the walls of the pan, but I place a disc of parchment in between the dough and the pan bottom.
I call this my "insurance papers"..
If, for some reason the liquid filling leaks, it will weld the dough to the pan bottom, the paper will allow me to remove the whole quiche after baking. For this reason I also pour the liquid filling only AFTER the pan is in the oven, because if I fill first and then transport, I may slop the filling and it will trickle between the wall of thevpan and the dough.
These Foodpump are great tips. I used my tart ring last week and had a heck of a time getting the pan bottom off the tart shell. Never thought to use parchment. And filling the crust after its placed on the oven rack...just brilliant! Many thanks.
Koko, I bought rings a few months ago, but haven't tried them out yet. I was planning to do individual Meyer lemon tartlets, but the non stop rain ruined the lemons on the tree.
Thank Kokopuffs...I really like this forum. A lot of very helpful and knowledgeable bakers and cooks here.
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