I attended a pastry school class a few months ago and we made many different tarts and quiches using these rings. This one was perfect and much cheaper than I had found them in stores.If you haven't used them before it's pretty easy to do. Line a baking sheet with parchment paper and place the ungreased ring on the sheet. From there lay your dough on top of the ring and use your knuckles to gently press the dough into the bottom of the ring. Finally, take a rolling pin and gently roll over the top (the pressure of the pin on the rim will "cut" the dough to fit the ring) to remove any excess dough so you have an even rim around the edges. After you bake it set the tart on an upside down bowl and the ring will fall right off (as long is there is enough butter/shortening in your recipe; if not then be sure to grease the ring).
I found this perfect and have used it many times. It was a nice thick metal and has a lip around both edges. I have used it in the oven and put it in the dishwasher and it's still working great.
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A great secondary useI bought this ring to form hamburgers. Just place a piece of plastic wrap into the ring, press in the ground beef and lift the edges of the plastic wrap to removeand voila!perfectly formed burgers. The rolled edges don't have any sharp corners and the metal is sturdy. All-in-all a great product.Read Best Reviews of Paderno World Cuisine Pastry Rings Here
This is a heavy-duty tart ring. I purchased the four inch rings to keep the shape on my quick-bread sandwich buns when I "bake" them in my electric grill. (Using the grill cuts down on summer heat from the oven.) It also make small tarts, as intended, generous single-serving or a modest two-portions. Unlike some English muffin rings I purchased, these are sturdy, and hold their shape well. They're obviously going to last a long time! Recommended to anyone making tarts -or their own sandwich buns!
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