Are you looking for a new addition to your kitchen? Maybe you should welcome a new tart pan into your collection of cookware. In this article, we will tell you all about tart pans and how to use them.
What is a Tart Pan?
A tart pan is a round-shaped and shallow pan, most commonly used to make tarts, pies, and quiches.
Most tart pans have two parts: a detachable base and ring edge. This type of tart pan is called a two-piece tart pan. One-piece tart pans also exist. This type of tart pan is used if you want to bake a tart with a liquid filling.
One of its defining features is the fluted side made to decorate the baked treats. The sides of the tart pan give the tart and quiches its distinct shape. Although some tart pans also have a flat-surfaced edge.
Tart pans are commonly made with either aluminum metal, tin steel, or ceramic. It also comes in a lot of shapes and sizes for your different baking needs, like this heart-shaped tart pan, perfect for giving your loved ones a nice baked treat.
A non-stick surface is also commonly present for easier removal of the tarts and quiches. The greased surface is significant to keep the shape of the baked treats intact.
Difference Between a Tart Pan, Pie Pan
Some of you might look at a pie pan and tart pan and notice that they have a huge similarity. Although from afar, a tart pan and pie pan might be indistinguishable from one another. There are still differences between their functions. have
The big difference in their appearance is that pie pans are narrower you go to the bottom while tart pans have an equal height from bottom to top.
One of the most common variations is that pie pans mostly don’t have a removable bottom. Since pie is left on the pan as it was served, most pie pans don’t have a false bottom.
Another one is that they vary in thickness. Pie pans have a thicker edge, as it needs a lot more heat to cook a pie. Tart pan, on the other hand, has a thinner edge which is perfect for baking crumbly tart shells ahead of time.
The equal size of the tart pan is to ensure an even distribution of heat all across the tart crust.
Quiche pan, on the other hand, is just another name for a round tart pan.
How to Use a Tart Pan?
As a specialty pan, you can’t really use a tart pan in baked goods other than tart and quiches.
These tips apply to any tart recipe, from chocolate tart to the classic lemon tart. This information will surely help you in the kitchen.
Properly Coating your Tart Pan
After you mix all of your dry ingredients, it’s time for putting the dough into the tart pan.
If you bought a non-stick tart pan, then the process of putting on the dough is a lot easier for you. You can directly put it inside of the pan and it will keep your tart crust intact. If you don’t have a non-stick pan or yours wear off, you might need to do a couple more steps before putting in your mixture.
You can either thinly grease it with coconut or canola oil. Lining the pan with parchment paper or foil is also an option. Although, if you are planning to use foil, make sure to watch over the tart shell as it bakes since foil is a good conductor of heat.
Putting in the Dough
After coating your tart pan, it’s time to put in the dough.
When putting the dough into the pan, you will have different ways for different dough types.
If your tart crust is made from crumbly bits such as graham or more crackers, it’s best to settle it firmly into your pan. Using a one-piece tart pan is also great for this type of crust since you will have a sturdier base to work on.
To do this process you need to:
- Put the crumbly mixture into the pan.
- Use a spatula, bottom of the glass, or your fingers to press it firmly against the pan.
- Make sure to press the dough against the sides very firmly to ensure that no shrinkage or crumbling will happen as you bake.
- After that, poke the bottom with a fork for better heat conduction.
If you have a sturdier tart crust made from flour, be re are the steps to follow:
- Chill the dough for an hour or two.
- Roll out the dough and put it into the pan. Make sure that you have a 2-3 inch dough allowance to ensure that you will have an even base.
- After rolling the dough, put it inside the pan and gently press it into the sides. Check the dough and make sure that there is an even crust without holes and tears.
After putting in the dough, make sure that you don’t pull the tart pan from the bottom if you have a two-piece tart pan. It’s best to put your pan in a cookie sheet for easier transfer.
Removing Tart From Tart Pan
Now that you finished baking your tart, it’s time to remove it from the pan. Of course, serving the tart straight from the pan is always an option, but if you want to showcase your baked goods, here are the steps to follow.
Removing Tart from a Two-Piece Tart Pan
To remove a tart from a pan with a removable base you need to:
- Grab an object that’s smaller than the bottom of the pan, such as a bowl, glass, or container.
- Place the tart pan on top of your chosen object.
- Gently, pull down the ring edge of the pan.
- Once the ring edge is down, you are left with the metal base underneath your tart. Serving your baked good with the metal base is alright, although you can also carefully transfer it into the serving dish.
Removing Tart From a One-Piece Tart Pan
The key to removing your tart from a pan without a removable base is that you need to grease or flour your pan before putting in the dough. If you have a non-stick surface, you can skip that step.
You can remove the tart by using a fork and gently lifting it from the sides as you would do for pies.
What to Look for When Buying a Tart Pan?
If you are reading information about tart pans, it’s safe to assume you are planning on buying some for your kitchen. We are here to guide you to ensure you have the best product for your baking need.
A false bottom in the tart pan may seem something you might get from the get-go. Unfortunately, some tart pans don’t come with a removable bottom, especially the cheap ones. A non-removable base means that you will have a much harder time prying out your tarts and quiches out of the pan.
If you decide to buy a tart pan, make sure to check if it has a removable bottom.
Since the sides of the tart pans are utilized as a decorative piece, having a non-stick surface can ensure that you will keep the intricacy intact. Although, this can be easily fixed by lining up the parchment paper and putting grease in your pan.
If you are planning to use your tart pan frequently for a long time, you might want to opt for a durable material such as aluminum metal or tin steel. These materials are incredible for long-term durability, especially if you aim to use them in commercial production.
Using a breakable ceramic tart pan is great for a once-in-a-while use but not ideal for a production process.
Having a durable material will not only cut costs but can also be a way to cut inconveniences from buying a tart pan every once in a while.
Although if you want a tart pan used at parties, you might want to choose a miniature disposable aluminum foil pan. This is great if you want to serve guests in a gathering without buying a huge amount of tart pans.
Although a lot of tart pans have a decorative fluted edge, a good amount of them also has a flat-edged surface. What you want to choose is up to your personal preference. If you want to stick into the original look of tarts and quiches then opting for a fluted edge tart pan is for you.
Look for the Right Size
Tart pans come in a lot of sizes. From small bite-sized 3-inch to a regular 9.5-inch pan, you have a lot of sizes to choose from.
When choosing a size, consider what you are using it for. Whether it be for small gatherings or a dessert, you can find a lot of tart pans across your local kitchenware stores or online.
Tart pans are a great addition to your kitchen. If you want to have a tart or two, having a tart pan is great for your baking process.
We hope you gathered a lot of knowledge on what a tart pan is and how to use it.
If you have more questions about cooking and kitchenware, be sure to comment below.