I've been attempting to make a classic French apple tart, using a stainless steel flan ring. After I make my pate brisse and set it in the ring, I put the tart dough back in the fridge to rest for about 20 minutes. After this I place the ring/dough in the oven to blind bake before adding the filling. At this stage what keeps happening is that the edges of the tart slide down the ring, leaving me with a flat crust rather than a fillable tart.
Im wondering if this problem is caused by ; A. buttering the ring which makes it too slippery, B. Not filling the crust with beans or weights or something as ive seen in a few recipes, or C. some other reason such as my dough it too crappy.
Thanks for any help!