Calling all pastry experts!

[Mishy1234]

I recently acquired a copy of 'Pastry' by Richard Bertinet and watched a few of the accompanying videos on his website. In the one about making a sweet pastry tart, instead of a tart tin he uses a pastry ring (no bottom to it) and places it on a baking sheet which seems to have holes in it.

My question are;

1. What are the benefits (if any) of using a ring as opposed to a complete tin with a bottom?

1. What is the point of the baking sheet with holes? Does it help crisp the bottom of the pastry?

All replies are greatly appreciated!

Sounds like a great book - I will have a look!

If you watch professional bakers on you-tube they all use rings I would assume that its easier to release and less chance of breaking the pastry mould. You just pull up and off you go!

Again, if you want to avoid a soggy bottom then holes will allow steam to escape and heat to penetrate.

The rings are considerably easier to store than endless tins, cheaper to produce and easier to use/wash. I've only ever used rings - when making upwards of 20 flans for a function 2 or 3 times a week, speed is key.