A baking pan with low fluted sides, about 1 inch, that's used for pastry with a sweet or savory filling. Most are round, but they're also available in squares and long rectangles. Sizes range from 4 inches (may be called a tartlet pan) to 13 inches.
How to Use
Pastry can be baked first before filling, or filled before baking.
How to Buy
Look for tart pans with removable bottoms which make it easy to remove delicate crusts. Most tart pans are made from tinned or black steel.
While nonstick finishes are usually a great idea, unfilled tart pastry tends to slide down the side of a nonstick tart pan during baking, so we don't recommend it.