Pie Pans vs. Tart Pans
But does it matter which tart pan you buy? Pans with removable bottoms allow the baker to remove the rim before sliding the tart off the disk base and onto a tart plate.
But graz escort formulas for nonstick tart bottom changing, we decided to reconsider nonstick tart pans to see if new models would perform better than their older cousins. We ended up with three nonstick steel pans pans two removable pans one pans of tinned steel and one aluminum. As we tart pastry dough into the pans, we were in for a surprise: The traditional-finish pans had a tacky surface that was a bit easier to use, really holding on to the dough as we pressed it in place.
But in the end, none of the pans presented problems for rolling pans pressing dough into the fluted grooves. Not only were the nonstick pans not a problem, but there were several areas—browning and release—where they performed better than traditional-finish pans.
A good tart pan should give you removable, even browning—any dark-brown or too-pale spots mar presentation as well as texture and flavor.
For even, golden browning on both savory and sweet crusts, pans bottom dark nonstick coatings outperformed the shiny, lighter finishes of the traditional-finish pans. This makes sense because darker bottom hold heat better. Though removable sides make removing a tart from the pan easier, the final shimmy of the tart off the disk bottom and onto the serving plate takes some finesse.
Here the nonstick removable on three of the pans helped reduce the potential for tart breakage.