The Art of French Pastry

slide down the ring when
you bake it. If you can
see the butter, you have
used too much. If using a
ring (as opposed to a tart
pan with a removable
bottom), place it on a
sheet pan lined with
parchment paper or a
silpat. Set it aside while
you roll out the dough.
• Pull out only enough
dough needed for 1 tart