How do you stop pastry from sticking?

[casarose]

Hello fellow answerbankers. For years I have made pastry tarts using flour, lard, marg and water and baking for 10 mins with a blob of jam before adding the topping. For some strange reason my pastry now sticks to my tart tin no matter how much I grease and flour it. The receipe has not been changed in any way and I have even invested in new "non-stick" tins, but still the pastry sticks once cooked and its a job to extract the tarts (they used to lift out with ease). Help! Does anyone know what might be causing this and what I should do? Thanks for taking the time to read this.

[Jugglering]

If nothing else has changed (ingredients, tins etc etc), then the only thing I can think of is that your oven is not maintaining the same temperature.... How old is it and what sort is it (gas, electrickery, aga etc) ?

[casarose]

Hi Jugglering. Thanks for your reply. I always made them in a fan oven, but for the last 3 years in a gas oven - thinking about it they always worked perfectly in the fan oven. Now I am wondering if the problem is the oven! (hadn't thought about that). I now have a range cooker with a separate fan oven. I wonder whether I should try them in that? Will let you know!