Pate sable always sticks to my tart ring

[Michael M]

I think the title says it all. I have the devil of a time getting short crusts, especially p. sable, to come out cleanly from corrugated metal tart rings. Sometimes I butter them first, but recipes don't usually dictate this. What's the secret to a clean edge?!

[HQAntithesis]

There may be a better option than butter when it comes to greasing tart rings because, if I remember correctly, there is a component in butter which does provide 'some' 'sticking properties'.

A trick that we use at work when we make pecan nut tarts and the like is to refrigerate, or freeze, the tart in the till it's completely chilled then to heat the ring over an open flame. The open flame melts the fats in the pastry that is in contact with the ring and should allow you to lift it out more easily.

Hope that helps.

[Michael M]

Makes sense. I'll try it.

[Jmahl]

What about using cooking spray?

[kitwilliams]

Spray ring. Or brush with melted butter. Freeze it. Spray or butter again. Works like magic. Best of all for popping madeleines out of their pans.

[Michael M]

Thanks!