Lining the bottom of your tart pan with parchment paper is a great way to make the move from pan to presentation easy. Nickie from Nashville asked us if this is a good idea - you got it it, Nickie. There is no need to butter the pan or the parchment. Consider preparing a piece of carborad, cut to the size of the pan as well. Then, tarts can be placed on the board for stability. Many stores also sell scalloped edge cake card board which will work well too. - Chef Julie Logue Riordan