[Sca-cooks] Tartlets

[Mercedes/Stephanie]

That's a tart pusher.  I have a couple of them that I love.  Recently I
wanted to do a cupcake size meat tart for a feast so my husband made me a
large one with a predrilled ball and a dowel.  It's a little unwieldy but it
did the job - and it kept me from having to roll dough for 150 little
tarts........

Mercedes
----- Original Message -----
From: "Sue Clemenger" <mooncat at in-tch.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, April 06, 2003 12:24 AM
Subject: Re: [Sca-cooks] Tartlets


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?
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