I've done a lot of baking in tart pans with removable bottoms, but now I'm graduating to flan rings. I am trying to recreate Francois Payard's Gateau Basque and need to use a 9x2 cake ring to do it properly. I understand that the bottom of the crust cooks directly on the sheet pan underneath the ring, but do I need to put parchment paper underneath the ring? Use any non-stick cooking spray? How exactly does one remove the ring? Take a warm knife around the edge and lift the ring off? How does one pick up the tart at that point?
Any advice is much appreciated.