The Finest Tart Pan, In response to a Critical Eats Editor

For somebody who used to work in a bakery, I’ve quite a lot of pie dough nervousness. Though I graduated from culinary college and spent a 12 months churning out candy treats professionally, I nonetheless worry rolling out pie dough. (Facet observe: Meaning after I let you know this rolling pin is superb, I actually mean it.) Fortunately, an sudden thrift retailer discover nearly 15 years in the past means I by no means must take care of torn dough or slumped crusts. I’m unapologetically obsessive about my tart pan with a detachable backside.

Once I bought my tart pan, I wasn’t positive find out how to use it. However I did some research, discovered a recipe for a contemporary fruit tart—not dissimilar to this one—and put my pan to work. The consequence? A breathtakingly fairly tart with an ideal crust, and I didn’t even have a look at my rolling pin. Like all good love tales, mine has a fortunately ever after: I’ve been utilizing this pan for effectively over a decade. And generally, on very particular events, I even bake pie in it: This pan has given me the boldness to make “actual” dough, too.

What Is a Tart Pan?

This fashion of pan consists of two components that nest collectively. A round, flat backside matches right into a rimmed ring. The underside overlaps the ring, so the 2 items are cosy with no hazard of sliding aside. The ring has fluted sides that, when eliminated, reveal a wonderfully crimped crust. 

A tart pan differs from a pie pan in a couple of key methods. Most clearly, a tart pan with a detachable backside has two distinct items. A pie pan is only one piece. Pie pans have sloped sides, and most have easy lips (although there are exceptions). Tart pans have nearly straight sides with fluting alongside the entire inside edge, which leads to a scalloped crust. They’re additionally shallower than pie pans. Lastly, whereas pie pans could be created from ceramic, metallic, glass, and even cast iron, tart pans are at all times made with metallic, usually stainless-steel or aluminum. Most trendy tart pans have a nonstick coating. Affiliate commerce editorial director Riddley Gemperlein-Schirm owns a nonstick tart pan and says “It releases crusts extremely simply and makes picture-perfect tarts.”

The way to Use a Tart Pan With a Detachable Backside

First, I’ll direct you to this recipe by Critical Eats’ senior culinary editor Leah Colins. In it, she shares the approach for making a tart with a press-in dough. The dough, which has a consistency much like moist sand, adheres to the underside and partitions of the tart pan, held collectively by fats (on this case, melted butter). Because the tart shell bakes, the dough corporations up and molds itself into the form of the scalloped pan. Take away the cooked tart from the oven and let it cool. Gently push up on the underside of the pan, and the rim will launch from the dough. (You’ll need to hold the tart on the underside disc for serving.) This method works with all types of press-in crusts, together with graham cracker crusts. It additionally works with conventional pie dough, as proven within the picture above. The advantage of utilizing pie dough is that you do not have to hand-crimp the perimeters: The pan does it for you!

What’s So Nice A couple of Tart Pan?

Oh my goodness, every thing! It’s the perfect software for low-maintenance desserts. In case you hate rolling pie dough, and I’m prepared to wager at the least a few of you do, you’ll be able to nonetheless obtain gorgeous outcomes. Press-in crusts made in tart pans by no means look shabby or messy. They’re additionally best for contemporary fruit desserts and don’t require as a lot time within the oven. Simply bake the shell and fill it with custard and fruit, let it set, then serve. You can too make savory dishes in a tart pan: I’ve proven as much as many a brunch with quiche.

The one draw back to a tart pan? It may be fiddly to scrub. The sides are magnets for buttery crumbs, and the rimmed piece can profit from a soak in scorching, soapy water. For the longevity of your pan, keep away from the dishwasher—seize a pair of excellent dish gloves and suds up.

FAQs

Are you able to make pie in a tart pan?

You may completely use pie dough in a tart pan. The approach is much like putting dough on a pie plate: Use your rolling pin to switch the rolled dough circle to the tart pan. Gently push it into the edges of the pan and trim off the surplus. Make sure that the dough makes contact with all of the ridges of the scalloped sides: in any other case, it might stoop within the oven. I don’t suggest baking a conventional, two-crust pie in a tart pan, although. It will be tough to crimp the highest and backside collectively, and the slender fringe of the pan wouldn’t correctly help it.

Many recipes for tart pans name for absolutely baked shells and pudding-like fillings, like this lemon tart recipe. Others, like this frangipane tart, are made by parbaking the shell after which ending it within the oven with the filling. (The recipe I linked doesn’t name particularly for a fluted tart pan, however I really feel assured recommending it anyway.) 

Are you able to make a tart and not using a tart pan?

In a pinch, a pie plate can work. In case you try to make use of a extra conventional baking pan (like a cake pan or brownie pan), choose metal as a substitute of glass. And remember you’ll doubtless want to regulate the baking time and/or temperature.

Why We’re the Specialists

• Rochelle Bilow is a commerce editor for Critical Eats.
• Beforehand, she labored at Bon Appétit and Cooking Gentle, and as a line prepare dinner {and professional} baker.
• Rochelle has been reviewing kitchen gear for 3 years. She’ll take any excuse to bake together with her favourite tart pan.