How to Use a Tart Pan

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Picking out the right baking ware and using it properly can make all the difference to the success of your recipe. Here we'll look at how to use a tart pan and also a basic fruit tart recipe which will use your tart pan to best effect.

Things You'll Need

  • Tart pan
  • Tart Crust:
  • 1 1/2 cups white flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (one stick) butter
  • 4 tablespoons water
  • 2-3 egg yolks
  • Tart Filling:
  • 3 cups of berries (any kind)
  • 3/4 cup white sugar
  • 4 tablespoons cornstarch
  • Plastic wrap
  • Tin Foil
  • Beans or rice

How to Use a Tart Pan

  • Have the right pan for the job. Tart pans come in a number of shapes and styles, from small individual pans to large 10-inch pans about the size of pie plates. Tart pans are different than pie plates because the sides of the pan are set at 90 degrees to the bottom, while pie plates have sides which flare outwards.Some tart pans have fluted edges for a little extra elegance and finish. Some small tart pans are even made of aluminum and can disposed of after use. Buy the pans you think will best serve your recipe.

  • Look for recipes that fit the tart pan, and realize you can tailor recipes around your tart pan by adding and subtracting serving sizes.

  • Follow instructions carefully. Sometimes a recipe may require you to pre-bake the crust. It may also tell you to poke holes in the bottom of the crust with a fork before baking. These are important steps, so be sure to follow them carefully. Finally, be sure that you remove your tart pan before serving the tart. Tarts are typically removed whole from the pan for serving.

  • Try out this recipe. Take the sugar, salt, and flour and mix in a large bowl. Cut the butter into bits. Using your fingers, rub it into the flour until all the butter is incorporated. (You can use a food processor for this, too.) Mix in the egg yolks and add the water, a tablespoon at a time, until it begins to hold together. Take the mixture and shape it into a ball and then a round disk. Flatten and wrap the disk in plastic wrap. Refrigerate for half an hour.

  • Make, and pre-bake, the crust. Roll the dough into a large circle and place it in the tart pan. Prick the bottom of the pan with a fork in several places to ensure ventilation. Place a large piece of tin foil over the dough and put a cup or two of dried beans or rice over this. This will weight the crust down while it prebakes.Preheat the oven to 400 degrees and bake the crust for 20 minutes. When prebaking is finished, throw away the tinfoil and beans or rice. Refrigerate the crust (which remains in the pan while you prepare the filling. Reset the oven to 350 degrees.

  • Making the filling.Combine the berries, 3/4 cup sugar and 1/4 cup cornstarch in a large bowl. Mix with a spoon until the berries are evenly covered and slightly, gently squished, so as to become a little juicy.

  • Put the berries into the crust and bake for 20-30 minutes.

  • Enjoy this, and many other delights, using your tart pan.

Tips & Warnings

  • Tart pans are often available in a non-stick finish coating. These make removing tarts from the pan much easier.

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  • Photo Credit Wikimedia Commons
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