Non Stick Tart /Quiche Pans

Discussion in 'Cooking Equipment Reviews' started by amk4, Oct 24, 2011.

  1. amk4

    amk4

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    I just purchased a few pans for tarts and quiches. They are non-stick. I made a wonderful pate brisee I lined the tart pans to pre-bake, lined with beans and all of that..... upon baking the sides almost all disappeared!!!!! shrank from 2 inches to almost 3/4" YIkes! Is there anyway to prevent this from happening again. Thanks!
     
  2. chefross

    chefross

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    After making the dough, did you let it rest in the fridge for a while? After rolling out the dough and placing it in the pan and weighting it place it in the freezer for at least 1 hour before baking in a preheated oven. Your shrinkage will be a lot less.
     
  3. amk4

    amk4

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    Thanks for your tips, I did do all of that and it still shrank! Loved the pans, just no grip on the sides due to the non-stick surface, I guess. I made a pate brisse crust ..... so fustrating!
     
  4. petemccracken

    petemccracken

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    From your description, I would guess you did not fill the beans to the top of the sides, you said "lined", I place the dough in the pan, line with a buttered foil, then fill the entire pan full of beans/rice/pie weights.

    The dough shouldn't need to "grip" the sides, the beans/rice/pie weights should hold it in place.

    Chilling helps as well.

    Perhaps we could see your recipe for pâte brisée?
     
    Last edited: Oct 27, 2011
  5. amk4

    amk4

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    Oh that is a great suggestion! I did not fill the beans to the top of the pan. I used Martha Stewart's recipe for the crust. I will most certainly fill the pans with wts. next time. Thank You!!!!!!