Having a pan that is reliable and consistent makes the baking process much more enjoyable. Whether you’re preparing treats that are filled with light custard or heavy fruit, the best tart pans will depend on the kind of tarts you prefer to make.
First, you’ll want to consider what material will work best for you. Most pans are made of steel or carbon steel, but there are also silicone options, like one of my picks below. Steel or carbon steel pans are typically more durable and heavy-duty, and while they aren't naturally nonstick, they are often treated with a coating to help pastries slide out effortlessly. They also distribute heat evenly and help tarts brown better, but they usually need to be hand-washed. Silicone pans, on the other hand, are not as tough, but they are typically nonstick, super easy to clean, and dishwasher-safe. If you use a silicone pan, though, expect your tarts to be lighter in color.
You'll also want to consider if the pan has a removable bottom (a feature that makes it much easier to avoid damaging your tarts). Silicone pans won't have a removable bottom, while many steel and carbon steel pans will.
Finally, it's important to consider what type of tarts you'll be making. Fruit tarts and heavy quiches will need a heavier, deeper pan to hold all the wet ingredients in place. Simple custard-filled tarts are doable with all types of pans, including silicone. For those who like to make many treats at a time, there are also pans that have multiple compartments for mini tarts, like one of my picks below. However, these pans won't have a removable bottom.
Whether you're a first-time tart maker or a seasoned baker, I've gathered a list of options to help you make an amazing pastry. Read on to find the tart pan that's best for you.