My Pineapple Open Tarts won't dislodge from their moulds

I am baking pineapple open tarts using individual aluminium moulds. I use shortcrust pastry. I have difficulty in dislodging them from their moulds when they are done? I tried to remove them as soon as they are out from the oven as well as after having left them to cool in their respective moulds. No difference, they just won't leave the moulds. The moulds were oiled with butter before use. What have I done wrong?

pineapple tart

Best Answer

If there is really no way to delicately take off the moulds, I'd suggest feezing them. Then once they've hardened, heat up the mould and try to push the tarts out/bang the mould on a hard (not fragile...) surface. They'll be hard enough so you can apply more force without breaking.

As a last resort... :)

Also, removing them right out of the oven might not be a great idea as they will often shrink while cooling down, which can help take them out. And as Fabby pointed out : butter AND flour.

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How do you remove Mould from tarts?

Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould. Arrange the stamped tart shells onto a baking tray. Brush the surface of the tart shells with egg wash.

How do you use a pineapple tart Mould presser?

Why does the dough crack after baking? It's important to have sufficient dough wrapping the pineapple jam. During the baking process, the dough will expand and if there isn't enough dough to seal them together, the jam will be left directly exposed when baking.

Why do my pineapple tarts crack?

Overworking the butter too much will make your tarts too crumbly after you bake them. Add egg yolk one at a time (if you double the recipe) and then just mix until creamy. Gradually add the flour mixture and mix with a rubber spatula. The dough seems dry and doesn't seem to come together at this point, that's okay.

Award-winning Largest Pineapple Tart!

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Images: Karolina Grabowska, Trang Doan, Element5 Digital, Karolina Grabowska