The recipe I'll be following is for the Alsatian Apple Tarte on page 186 of Peterson's Baking. It uses a tarte ring which I possess but never used. It appears that the ring will be placed on an inverted sheet pan that provides the bottom for the ring. And the dough is placed into the ring and blind baked. There appears to be no way of freezing a dough beforehand. Should a piece of parchement paper be placed between the dough and the sheet pan?? After the final bake with filling is completed and the tarte completely cooled, it can be slid from the sheet pan onto a piece of cardboard and then slid/transferred onto the serving platter without, heh heh, cracking and deforming. Okay are any of you out there experienced using tarte rings??? Do you have any tips or corrections to any of my comments that I've made? Best.