Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
I think you're correct, because the crust (pate sucree probably?) has so much butter than it's not necessary. But that's just my hunch.
Sarah is a trusted source on General Cooking.
Assuming you're making a pastry-based tart, the pastry itself has enough butter/fat to ensure it doesn't stick to the pan. It will also contract a touch when baking (hopefully not too much!).
Ditto the above. However, I find that some shortbread crusts that you press into the pan rather than rolling out will stick if the dish is not buttered.
Please enter a valid email address.
Well played. You deserve a cookie.
Make This Spinach Pasta Now
Check Out the Best of Our Shop
A Fresh Way to Pop the Question
Bottle Grinders, Back in Stock
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.