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Old 05-04-2011, 01:29 PM   #1
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Question One piece tart pan/HELP

I just received a one piece, glass tart pan from a friend & promised that I would use it... BUT,I don't know how to get the finished tart out of the pan. I thought you could just remove the crust after baking then fill it, but the recipes I have seen say to put the filling in a pre baked crust,rebake if necessary then after cooling, remove from the tart pan. HOW DO YOU DO THIS????

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Old 05-04-2011, 01:33 PM   #2
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Quote:
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I just received a one piece, glass tart pan from a friend & promised that I would use it... BUT,I don't know how to get the finished tart out of the pan. I thought you could just remove the crust after baking then fill it, but the recipes I have seen say to put the filling in a pre baked crust,rebake if necessary then after cooling, remove from the tart pan. HOW DO YOU DO THIS????
Like a pie, I would cut and serve the tart from the pan. Think of it as a quiche!

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Old 05-04-2011, 01:37 PM   #3
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Unhappy

I thought of doing that, but the edges are scalloped & straight up & down. I don't think I could get a server to go at 90 degree angle & not mess the serving up. There has to be a way to remove it since all recipes say to do it. Frustrating !!!
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Old 05-04-2011, 01:46 PM   #4
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You could try flipping it out using a plate on top, then another plate to flip back over. Personally, I would line just the bottom with parchment paper if I was going to do that though.
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Old 05-04-2011, 01:47 PM   #5
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Flip the whole thing out onto a plate.

1) Put a plate over the top of the baking dish and turn the whole thing upside down.
2) Remove the baking dish leaving the contents upside down on the plate.
3) Put another plate onto of the contents and flip it again.

Now the contents are out of the baking dish and right-side up on a serving plate.

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Old 05-04-2011, 01:53 PM   #6
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Quote:
Originally Posted by ARPE View Post
I just received a one piece, glass tart pan from a friend & promised that I would use it... BUT,I don't know how to get the finished tart out of the pan. I thought you could just remove the crust after baking then fill it, but the recipes I have seen say to put the filling in a pre baked crust,rebake if necessary then after cooling, remove from the tart pan. HOW DO YOU DO THIS????

Depending on the tart you are making, you could choose one that does not require a second baking or do a second baking with the prebaked crust taken out of the tart pan. Just put the pre-baked shell on a cookie sheet, fill it and rebake.

That being said, I suspect your friend expects to see the finished product in the tart pan as part of the presentation.
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Old 05-04-2011, 01:54 PM   #7
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Question

That is how I remove cakes from the pan, but wouldn't that make the tart filling fall out?
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Old 05-04-2011, 03:15 PM   #8
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I think you'll have to serve it directly from the pan. The first piece might be tricky to get out, but after that you can slip the pie server under the piece from the side.
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Old 05-04-2011, 03:39 PM   #9
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How about using parchment paper? I'm thinking cut a round for the bottom and a couple of strips at right angles, so you could lift it out to make the first cut and remove the first piece, then put the tart back in the pan.
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Old 05-04-2011, 03:40 PM   #10
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this is why I normally / typically / usually use a spring form pan.

baked in a one piece pan, you're required to cut/scoop/serve from that pan. \

the idea of flipping it out onto a second dish works - but only to the point that the original dish does not stick/glue itself to the flip-ee pan.

flour / corn starch / powdered sugar (whatever) aside - if you can't out-flip it cleanly from the baking pan to a "dish" then "back" to a servring platter, you're toast.

I use a springform pan, pop the ring, run a long knife under the "thing" - slide it off onto a serving plate. all done, no damage, all good, nadda ladda issues.
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