What is a tartlet pan?

When a large pie is too much food, or when a cook wants small, elegant servings, he or she may want a tartlet tin. A tartlet tin, then, is a small pan in which the tartlet is baked.

Can you make tartlets without tartlet pan?

Pies and tarts are pretty similar, and a pie plate of the right size is a good substitute for a tart pan. Pie plates usually lack the decorative fluted rim and a lift-out bottom for easy removal, but there are some DIY tricks. Give the crust a pretty scalloped edge by pinching the dough between your fingers.

Do you grease pan for tarts?

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.

Do all tart pans have removable bottoms?

A tart pan has straight sides (some fluted, some not) that turn out neat, more “professional” looking pastries than the slope-sided pie pans. Most tart pans are made of metal, and the best have a removable bottom, allowing you to slip off the outer ring without marring the beautiful crust.

How do you use a tartlet pan?

Place the tart on the object, and carefully slide the ring off the tart and down the stand. Then all you have to do is take down the tart and slide the tart off the bottom round and onto a plate (or serve it on the metal round if you are nervous).

Can I use cupcake liners for tarts?

Line the cups of a muffin tin (I like this one) with foil-lined cupcake liners (like these) or foil baking cups (like these) and then line those with your pastry rounds. Spoon in the filling to halfway in each cup and bake them.

Why do butter tarts boil over?

Butter tart filling bubbles over or sinks in the centre due to over-mixed filling. The eggs hold in the air which rises in the oven, causing the filling to overflow while baking and then sink immediately when taken out of the oven. The secret is to whisk the filling by hand until it’s evenly blended.

How do you keep butter tarts from sticking to the pan?

You can smear them with a thin and even layer of grease, butter, oil, and pan spray. You will apply this all around and over the inside of the pan, making sure to get the corners. This technique makes for a slippery surface for your butter tarts, making them less likely to stick to the pan.