Tart pan
A shallow metal pan with fluted, straight sides, usually with a removable bottom, used to bake tarts and quiches.
- Equipment, utensils and bakeware
Also called: removable-bottom tart pan
Standard sizes are 9 or 9½ inches (23 to 24 cm) round with sides about 1 inch (2.5 cm) high. The removable bottom lets you push the tart up and out, so it stands on its own with its fluted edge intact.
Dark metal pans brown the crust faster; light pans bake more gently. Place the pan on a baking sheet so the base doesn't slip and to catch drips.
Bake it at VanillaGoods
- RecipeClassic french fruit tart
- RecipeLemon tart
- RecipeChocolate ganache tart
- Baking Academy lessonFlaky pie crust 4 sweet tart shell pate sucree
Tools for this
Fox Run 9.5-Inch Tart Pan, Removable BottomPush up the bottom and the tart comes out whole and fluted.See it on Amazon
Ceramic Pie WeightsBlind-bake without puffing or shrinking.See it on Amazon
As an Amazon Associate, VanillaGoods earns from qualifying purchases. We only suggest tools that help with this technique.
Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Tart pan (Q3325557), Wikidata