Crushless Tarts

You know how sometimes when you are making tarts they boil over a bit and stick in the pans? If your pastry is flaky you will likely crush the tarts trying to get them unstuck. I've come up with a unique way of baking tarts so that this doesn't happen.

I use individual foil tart tins. (Stay with me here. There is a reason and I'm getting to it.)



Once the foil tins are filled I place them into muffin pans. This is just for holding during baking. I've tried cookie sheets but it doesn't work as well - they slide around too much.



As usual some of the tarts boil over a bit when baking.



Now here is where the benefit of my method comes in: Normally tarts made in a tart or muffin pan cannot be turned over immediately because the hot filling will ooze out. But, if you let them cool the boiled over spots act like crazy glue sticking the tarts to the tins. If you try to dig them out with a knife, they break.

The beauty of individual foil tart tins is that they can be turned upside down, carefully, ONE AT A TIME while still hot. Even if they boiled over, the flipping can be done while the filling is still on the hot side and they slide out beautifully.





TA DA!

Go! Run to a "dollar store" and pick up a few packages of individual tart tins. It will save you time, frustration and waste when doing your Christmas baking.