The Profile: Classic Tart Pans

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The Technique

Classic Tart Pans 

Tart & Tartlet pans are available in a variety of sizes & styles. Many smaller tart pans do not have removable bottoms while the larger ones aide in keeping crusts in tact. Once filled & baked, allow tartlets to rest at least 15 minutes in order for fillings to properly set. Loosen the edges with the tip of a paring knife & use it to lift & remove them from the pans. Place tarts & tartlets directly on wire racks to help keep crusts crisp then they may be transferred to cutting boards if slicing is in order for serving. Use this step by step guide to fill tart or tartlet pans with Pâte Brisée.

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How To Fit Pâte Brisée Into Tart Pans

One recipe of Pâte Brisée pastry dough will fit a 10.25-inch tart pan. When working with smaller pans, have a variety of sizes available so a few extra tartlets may be filled & prepared with a the remaining dough. Look for them from fine cook stores.

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A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Classic Tart & Tartlet Pans By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Summer Parties Classic Tomato-Basil Tart By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To make Tomato Pie By RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Summer EntertainingNo. 1

Lightly grease a 10.25-inch fluted tart pan with cooking spray. Set aside. Roll one prepared recipe of Pâte Brisée into a 12-inch circle to a 1/4-inch thickness between two pieces of plastic wrap. Remove one piece of the plastic wrap & invert the dough over the prepared pan. Remove the second piece of plastic wrap then fit the pastry into the bottom & sides. Press the dough so there is a snug even fit. Flare the excess dough outwards from the top of the ring then roll the pastry pin over the mold. 

Classic Tart & Tartlet Pans By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Summer Parties Classic Tomato-Basil Tart By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To make Tomato Pie By RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Summer EntertainingNo. 2

Discard the dough that falls away from the mold. Place the tart pan on a half sheet pan.

Classic Tart & Tartlet Pans By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Summer Parties Classic Tomato-Basil Tart By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To make Tomato Pie By RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Summer Entertaining2a

The same technique may be applied to smaller tart pans.

Classic Tart & Tartlet Pans By Rebecca Gordon Buttermilk Lipstick Culinary Entertaining Instructional Magazine. Summer Parties Classic Tomato-Basil Tart By Rebecca Gordon Publisher Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques. Summer Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining How To make Tomato Pie By RebeccaGordon Pastry Chef TV Cooking Personality Birmingham Alabama Southern Hostess Summer EntertainingNo. 3

Pierce the surface with the tines of a fork in order to prepare the dough for baking. Use as directed in specific recipe applications.

The Tune 
“Our Love Is Here To Stay” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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