Do I need a tart pan with a removable bottom for desserts? (I have a ceramic one)

M

mariadnoca

Moderator
I'm having a difficult time finding one in stock locally without ended up at $$$$ Williams Sonoma/Sur la Table (no time to buy online).

Also, dark or light pan? I don't normally buy dark colored pans, but it seems even more difficult to find a plain tin tart pan.

 
I have a light colored one bought at Sur La Table for $15 last month but I also

often see them at Goodwill. If it's possible, I'd make a stop there first.

 
Wish I could help on where to buy one but I'd say definitely a removable bottom is such a treat.

There are lots available so WS should be easy to avoid.

There are so many tarts that show so well if the fluted sides are visible. And so easy to cut well.

And if you can get a light one, much better. I am finding more and more, that crusts get too brown in dark pans.

But I don't think the baking otherwise is a significant difference, i.e., allowing moisture to escape.

 
In my opinion, the biggest advantage is in serving. Not sure it makes much of a difference otherwise

 
You must log in or register to reply here.
Back
Top