Why smear a tarte pan with fat/oil??

Discussion in 'Pastries & Baking' started by kokopuffs, Jul 29, 2013.

  1. kokopuffs

    kokopuffs

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    ....been following Ruhlman's 3-2-1 recipe for pate brisee for several months and have never smeared my tarte pan with either fat or oil and, to date, have not had a problem with the crust sticking to the pan.  It releases well and quite easily.  And so why smear the pan with a light coating of fat?

    Pate brisee ingredients:

    6 oz flour, in my case that's 6 oz White Lily AP flour @ 3g protein otherwise you'd wanna' use a mixture of typical AP and pastry flour as Peterson and KA recommend in Pastry and The Bakers Companion, respectively.

    4 oz butter:  1 stick unsalted Land 'O Lakes

    2 oz water:  4 TBS give or take, depending on southern humidity
     
    Last edited: Jul 29, 2013
  2. stuartscholes

    stuartscholes

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    I'm not 100% sure why. I know I use butter, not oil, as I like to know it will not be absorbed but the dough/pastry. That being said, my baking is far more bread-based than pastry-based, so I'm not an expert!