Cookbook:Pie and Tart Pans

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Cookbook | Ingredients | Cookbook equipment

Pie and tart pans and dishes are a class of bakeware used to bake pies and tarts. They may be made of metal, ceramic, or glass/pyrex.

Shape[edit | edit source]

Pie and tart pans come in a variety of shapes and sizes. The most common shape for both is round/circular, but other specialty shapes exist as well. The sides can be straight or sloped, and they may be either smooth or fluted. In general, tart pans are shallower than pie pans, although there is a certain amount of overlap.

Some pans have a removable bottom to facilitate the unmolding of the shell or finished tart.

Tart rings are short, bottomless rings that can be used to shape and cook tarts. Because they have no base, they must be placed on a baking sheet; however, they make unmolding the finished tart very simple.

Material[edit | edit source]

  • Metal Pans: Often made of aluminum or steel, metal pans are known for their heat conductivity, which helps in browning the crust.
  • Glass Pans: These pans offer the advantage of visibility, allowing bakers to monitor the crust's browning.
  • Ceramic Pans: These aesthetically pleasing pans provide even heat distribution and can go straight from oven to table.
  • Disposable Pans: Usually made of aluminum foil, they are a convenient, no-clean-up option.

Care and maintenance[edit | edit source]

  1. Metal Pans: Avoid using metal utensils to prevent scratching. Hand wash to maintain the non-stick surface.
  2. Glass and Ceramic Pans: Handle with care to avoid chipping or cracking. Most are dishwasher safe.
  3. Disposable Pans: Use and dispose; they're not meant for reuse.

Gallery[edit | edit source]