The Best Tart Pan, According to a Serious Eats Editor

For someone who used to work in a bakery, I have a pretty high anxiety level about pie dough. Even though I graduated from culinary school and spent a year making pastries professionally, I still dread rolling out pie dough. (Side note: This means that when I tell you This is a rolling pin. It’s amazing, I really do. i mean itFortunately, an unexpected find at a thrift store nearly 15 years ago means I never have to deal with torn dough or sagging crusts again. I’m obsessed with my removable bottom pie pan.

When I bought my tart pan, I wasn’t sure how to use it. But I did a little research, and found a recipe for a fresh fruit tart – not too dissimilar to this—And I started working in the pan. The result? A beautiful pie with a perfect crust, and I didn’t even look at the rolling pin. And like all good love stories, mine was a happily ever after: I’ve been using this pan for over a decade. And sometimes, on very special occasions, I bake pies in it: It’s given me the confidence to make “real” dough, too.

What is a tart pan?

This type of pan consists of two overlapping parts. The flat, rounded bottom fits into a rimmed ring. The bottom overlaps the ring, so the two pieces fit snugly together without the risk of slipping apart. The ring has wavy sides, and when removed, reveals a perfectly crisp crust.

Tart pan is different from Bake a pie In several key ways. A pie pan with a removable bottom is obviously made up of two separate pieces. A pie crust is just one piece. Pie crusts have sloping sides, and most have smooth lips (although some have uneven edges). ExceptionsPie pans have nearly straight sides with grooves along the entire inner edge, resulting in a serrated crust. They are also shallower than pie pans. Finally, while pie pans can be made of ceramic, metal, glass, or even cast ironTart pans are almost always made of metal, usually stainless steel or aluminum. Most modern tart pans have a nonstick coating. Associate Editor in Commerce Ridley Gemberline Umbrella Owns Non-stick tart pan “It releases crusts incredibly easily and makes picture-perfect pies,” she says.

How to use a removable bottom tart pan

First, I will direct you to This recipe Written by Serious Eats Culinary Editor Leah CollinsIn this article, we share how to make a pie with a pressed crust. The dough, which has a texture similar to wet sand, sticks to the bottom and walls of the pie pan, held together by fat (in this case, melted butter). As the pie crust bakes, the dough sets and takes on the shape of the decorated pan. Remove the cooked pie from the oven and let it cool. Gently push down on the bottom of the pan, and the edge will come free of dough. (You’ll need to keep the pie on the bottom disc to serve.) This technique works with all types of pressed crusts, including cookie crustsIt also works with traditional systems. pie doughAs shown in the photo above. The benefit of using pie dough is that you don’t have to fold the edges by hand: the pan does that for you!

What’s so great about a tart pan?

Oh, my God, EverythingIt’s the perfect tool for low-maintenance desserts. If you hate rolling out pie dough, and I’m willing to bet at least some of you do, you can still achieve amazing results. Pressed pie crusts made in pie pans never look shabby or messy. They’re also perfect for desserts made with fresh fruit and don’t require a lot of time in the oven. Just bake the crust, fill it with custard and fruit, let it set, and serve. You can also make delicious dishes in a pie pan: I’ve made many a breakfast and brunch with Kish.

What’s the one downside to a pie pan? It can be tricky to clean. The edges attract butter crumbs, and the rimmed piece can benefit from a soak in hot, soapy water. To prolong the life of your pie pan, avoid the dishwasher—get a couple of good cleaners. dishwashing gloves And foam.

Frequently Asked Questions

Can you make a pie in a tart pan?

You can certainly use pie dough in a pie pan. The technique is similar to placing dough on a pie plate: Use a rolling pin to transfer the rolled circle of dough to the pie pan. Gently push it to the sides of the pan and trim off the excess. Make sure the dough touches all the edges of the decorated sides: otherwise it may curl in the oven. I wouldn’t recommend baking a traditional two-crust pie in a pie pan, though. It would be difficult to crimp the top and bottom together, and the narrow rim of the pan wouldn’t support it properly.

Many tart recipes call for fully baked shells and pudding-like fillings, like this one. Lemon Pie RecipeOthers, such as This frangipane pieThese tarts are made by baking the crust and then finishing it in the oven with the filling. (The recipe I’ve attached doesn’t specifically call for a decorated tart pan, but I feel confident recommending it anyway.)

Can you make a tart without a tart pan?

In an emergency, a pie plate can be used. If you try using a more traditional plate, baking tray (like Cake mold Or a brownie pan, Choose the metal Instead of glass. Be aware that you may need to adjust the baking time and/or temperature.

Why we are the experts

• Rochelle Begin He is the business editor for Serious Eats magazine.
• I previously worked in enjoy your food and cooking lightAs a line cook and professional baker.
• Rochelle has been reviewing kitchen equipment for three years. She’s willing to accept any excuse to use her favorite pie pan for baking.