The pan is constructed with a removable bottom so the baked tart can be
pushed up out of the pan, allowing the contents to be removed easily and
cleanly, while retaining the shape created by the fluted sides.
Tart pans come in endless variety of shapes and sizes. They may be
round or rectangular, and they range from 4 to 12 inches across and from
3/4 to 2 inches deep.
Types of Tart Pan
- Round Tart Pan - They are also called quiche
pans. The upright sides get more filling into the shell. This
results in a neater and a regular size of quiche.
- Fluted French Tart Pan - It's constructed of
tin-coated iron, which promotes uniform baking; a removable bottom
ensures that even the most delicate pastry will release
effortlessly.
- Tinned-steel Tart Pan - The construction
promotes uniform baking, while the removable bottom and durable
nonstick interior ensure effortless release.
- Nonstick Tart Pan - It is used for easy cleanup
and creates attractive tarts with tender golden crusts.
- Silicone Tart Pan - Flexible, easy-store
silicone features high-gloss finish for easy removal and cleanup.
