When poaching foods like the pears for the fruit tart in issue 137, it’s a good idea to use a parchment round to keep the food covered and submerged. Parchment rounds are also handy for lining cake pans. You can buy them pre-cut, but it’s easy to make them yourself.
Hold the tip over the center of your cake pan or saucepan, position a pair of scissors just inside the rim of the pan, trim off the excess, and unfold.
Fold a piece of parchment just slightly bigger than the cake pan or saucepan in half from the bottom to the top. Then fold it again from right to left.
Fold the lower left corner up to make a triangle; don't worry about the excess at the top.
Fold again in the same direction to make a thinner triangle.