[Sca-cooks] Tartlets

[Johnna Holloway]

The only time I had them stick was when we did 600 plus of
the mini size and the filling over ran and baked on. My assistants
got over enthusiatic when filling them. Somehow they seemed to think
that lots more filling was much better. We ran a
palette knife or icing spatula around the edge to break the
grip of the baked on sauce for those that stuck.
We were nor using non-stick pans at that time. My new
set that makes 24 at once is non-stick and we'll use plastic
utensils only with it.

Johnna Holloway   Johnnae llyn Lewis




> 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?> Brighid ni Chiarain
>
>  I turn the pans upside down and bake the shells on the outside of the cup
> after cooling I few minutes they lift right off.
> Annan
>