Italians Cook It Better 
If you love baking home made cakes, tarts etc… you should know that there is nothing more disappointing that finding that your perfect cake slicked to the tin.
We’d better put some time and care into the preparation of tins and molds in order to have perfectly baked cakes that won’t stick.
Personally I prefer anti stick tins and I use a single liar of greaseproof paper to line the base and the sides of my tins, making sure they are always completely coated.
when i prepare rustic vegetable tart i do not follow this procedure anytime… I just line the tins in a more rustic way (I roll the sought or pastry on a waterproof oven paper and put paper and pastry inside the tin than shame them in the same while… you can see the effect on the asparagus tart pics, for example)… I know this is not orthodox, but that’s it… sometimes I am a rebel.
First of all I cut out the exact shape of the tin base, laying the paper under the tin and drawing around the shape of it with a pencil.
I prepare the lining of the sides in the same way, cutting the greaseproof paper long enough to cover the outside of the tin and tall enougt to come above the edge and the base of the tin. Then I make little cuts along the bottom of the paper that will allow the greaseproof paper to sit on the base and grip tightly to it.
Then, I grease the tin with melted butter and fix the paper on in, starting with the sides and ending with the base. You can apply the butter with a small ball of greaseproof paper or with a brush, as you prefer.
I have to admit that either this process is easy with round and square tins, it can be very industrious with more complex shapes. In this case I prefer not to line the sides tin with paper but to brush an abundant quantity of melted butter over the inside base and the sides of the tin, paying attention to grease perfectly all the corners and edges.
