Removing Tarts: Easy Pan-To-Plate Solutions

Getting a tart out of its pan can be a stressful step in the baking process. The type of tart pan you use is important: a pie plate, for instance, is shallow and has an angled edge, while a tart pan has a straight, vertical edge. Most tart pans have a crinkled or fluted edge, but some have a straight edge. Some tart pans come as one piece, while others have two pieces. If you want to remove your tart from the pan to serve it, you will need a tart pan with a removable bottom. If you're worried about your tart sticking to the pan, you can grease and flour the pan, although this isn't usually necessary. You can also line the bottom of the pan with non-stick aluminium foil.

Use a tart pan with a removable bottom

Using a tart pan with a removable bottom is a great way to ensure your tart can be easily removed and presented beautifully. Here are some detailed steps and tips for using this type of pan:

• Prepare the Pan: Place the tart pan on a cookie sheet to easily move it in and out of the oven without any accidents. You may want to butter and flour the pan, depending on the type of dough you are using. If you are unsure, it is better to grease and flour the pan as a precaution.
• Line the Pan with Dough: If you are using a more fragile dough, chill it for an hour after making it. Then, roll it out on a lightly floured surface. Roll the dough so that it is slightly larger than your tart pan—about 2 inches wider for a standard pan and even larger if your pan is deep. Once rolled out, gently fold the dough in half, slide it onto the pan, and unfold it. Gently work the dough into the nooks and edges of the pan, ensuring it is nestled into the corners to avoid shrinkage during baking.
• Bake and Cool: After baking, let the tart cool down as much as possible. The warmer the tart shell is, the more fragile it becomes, increasing the risk of breakage when you try to unmould it.
• Unmould the Tart: Find a sturdy, freestanding object that is slightly smaller than the hole at the bottom of the pan. This could be a small inverted metal mixing bowl for full-sized tarts or a small drinking glass for mini tarts. Place the tart on the object and carefully slide off the outer ring of the pan. Then, carefully slide the tart off the bottom round and onto a serving plate or leave it on the metal round if you prefer.

Using a tart pan with a removable bottom makes the process of removing your tart stress-free and ensures the integrity of your creation!

Line the pan with non-stick aluminium foil

Lining your pan with non-stick aluminium foil is a great way to ensure your baked goods will come out of the pan. This is especially useful for sweet treats that tend to have sticky edges, like tarts.

Start by finding the pan that your recipe calls for. Tear off a sheet of aluminium foil that is large enough to line the pan, with some extra overhang. This overhang will be useful when you need to lift the baked item out of the pan.

Next, turn the pan over and place it upside down on the counter. Take the sheet of foil and place it over the outside of the pan, with the shiny side facing up. Gently smooth the foil over the pan, contouring it to fit the corners and edges. Be careful not to tear the foil, especially if your pan has sharp edges.

Once you have shaped the foil to fit the pan, carefully lift it off and turn the pan right side up. Now, gently press the foil into the inside of the pan, making sure to smooth it into all the corners and edges. Remove any creases where batter can flow into and get caught.

If your recipe calls for it, you can grease the inside of the pan with melted butter or non-stick spray. And that's it! Your pan is now lined with non-stick aluminium foil and ready to be used as directed by your recipe.

Using this method, you can turn any sheet pan into a custom-sized tart pan. It's a simple trick that ensures your tarts will come out of the pan easily and helps to create a neat, professional look.

Freeze the tart and turn it out

Freezing a tart is a great way to ensure that it keeps its shape and can be easily removed from the pan. Here is a step-by-step guide to freezing and turning out your tart:

Step 1: Freeze the Tart

Place the baked tart in the freezer and leave it until it is completely frozen. This technique works well for most tarts, but it is important to note that some kinds of fillings may split and weep liquid when they thaw. So, it is best to avoid freezing tarts with delicate or custard-based fillings.

Step 2: Prepare for Turning Out

Before turning out the frozen tart, it is important to have everything ready. You will need a sturdy, freestanding object that is slightly smaller than the hole at the bottom of the pan. For a full-sized tart, you can use a small inverted metal mixing bowl, while for mini tarts, a small drinking glass or shot glass will work well. Have your serving plate or platter ready as well.

Step 3: Turn Out the Tart

Once the tart is frozen, it's time to turn it out. Place the tart on your chosen object, making sure it is centred and stable. Carefully slide the ring of the pan off the tart and down the stand. If your tart pan does not have a removable bottom, you may need to use a small butter knife to carefully loosen the tart from the pan.

Step 4: Serve or Thaw

At this stage, you can choose to serve the tart frozen or let it thaw. If serving frozen, simply place it on your serving plate and enjoy. If you prefer to serve it thawed, let it come to room temperature or place it in the oven at 425 degrees Fahrenheit until warm.

Tips and Tricks

• Always plan ahead and choose the right-sized object to place your tart on before freezing. This will make the process easier and help prevent any mishaps.
• If your tart has a fragile crust, consider using a parchment paper sling to help ease it out of the pan. This method may affect the appearance of the tart shell, but it can be a lifesaver for delicate tarts.
• For tarts with more liquid fillings, consider blind baking the crust first and then adding the filling before freezing. This will help prevent any leaks or mess.

Use a butter knife to loosen the edges

Using a butter knife to loosen the edges of a tart is a great way to ensure your creation doesn't break when you're removing it from the pan. This technique is especially useful if you're working with a fragile crust.

Here's what you need to do:

• Let the tart cool: The longer you can leave it, the better. A warm tart shell is more fragile and prone to breaking when you try to remove it from the pan.
• Run a butter knife around the edge of the tart pan: This will help to loosen the tart from the pan. Gently slide the knife between the tart and the pan, being careful not to cut into the tart itself.
• Be gentle and patient: Take your time and work your way around the entire edge of the tart. This will help ensure that the tart is fully loosened and can be removed in one piece.
• Consider using a tart pan with a removable bottom: This type of pan makes it easier to remove the tart without breaking it. Simply slide the ring off the tart and then carefully slide the tart off the bottom of the pan and onto a plate or serving dish.
• Use a spatula or cardboard cake round to transfer the tart: If you're nervous about sliding the tart directly onto a plate, you can use a large, long spatula or a cardboard cake round to help transfer it.

Remember, the key to successfully removing a tart from a pan is to take your time and be gentle. By loosening the edges with a butter knife, you can help ensure that your tart stays intact and looks beautiful when served.

Use a tart ring instead of a pan

Using a tart ring instead of a pan is a great option if you want to avoid the stress of removing your tart. This is the method that pastry professionals use.

To use a tart ring, start by lining a baking sheet with parchment paper. Then, roll out your dough and fit it to the ring set on the baking sheet. The tart is then baked and cooled in the ring. Once cooled, the ring can be easily lifted off, and you can be confident that the tart crust won't be stuck to the baking sheet because of the parchment paper.

If you're using a removable bottom tart pan, you can cut around the removable bottom base with a small knife. However, if you're using a tart ring, cut the paper around the ring using a knife or a pair of scissors. Place the paper, dough, and ring on a dish that can fit in your freezer.

When it comes to baking the tart, it's important to dock the dough, or prick the base with a fork, to prevent air bubbles from forming and ensure an even surface. You can also use a ball of trimmed dough to push the bottom edge of the pastry case into the ring, rather than using your fingers. This ensures that the dough is well pushed into the ring.

Chill the dough for about 15 minutes, then cut off any excess by rolling over it with a rolling pin. Push around the top edge of the ring and trim with a knife. Line the tart with oven-proof cling film or baking paper, pressing it into the ring to ensure there are no air pockets. Fill the pastry case with baking beans and wrap with cling film.

Bake the tart at 180-190°C until the edges are golden. Remove the hot baking beans and cling film, then return the tart to the oven and bake for another 7-8 minutes until the base is golden brown. Allow the tart to cool before removing it from the ring and filling it.

Frequently asked questions