[Sca-cooks] Tartlets

[Sue Clemenger]

I think it would depend on the cupcake pan.  I'm assuming you're talking
about the regular, muffin-sized ones? I've done tarts in mine both with
and without paper liners, and both methods work, but then I've got an
old, non-stick muffin pan.
I've found, also, that you can make them in those disposable, aluminum
muffin pans.  The aluminum's flexible enough that if you give a gentle
"push" to the bottom of the muffin cup, the tart will pop right out
(this is post-cooking, of course!). And then, you can re-use the
aluminum pans, or at the very least, rinse them out and recycle them!
I haven't done much with the mini-muffin sized pans, although I want
to.  I picked up a neat little gadget (a holiday gift for myself) that's
got a wooden knob at each end.  Apparently you put a small ball of dough
into your mini-muffin sized cup, and use the gadget to smoosh it into a
cup shape.  Saves on a lot of rolling and cutting of pastry dough.
--maire, up late listening to pledge week on her local public radio
station.....

Robin Carroll-Mann wrote:
>
> A question for those of you who have baked little tarts in a cupcake pan: did
> you use cupcake liners?  If not, did you have much trouble getting the
> tartlets out unbroken?