Marianne Martinez
A tart pan is a specialized piece of bakeware, and while it is not used very often, it is important to find a good one. The most common tart pans are round, followed by rectangular, and then square. The most common size is 9.5 inches, but 10-inch pans are also popular. If you don't have a tart pan, there are several substitutes you can use. Pie pans, for example, are quite similar, although they usually have sloped and smooth edges, and are made of glass or ceramic. Springform pans are another good substitute, as they allow you to separate the bottom from the sides of the pan easily. If you don't have any type of pan, you can always make a galette, which is a French pastry baked directly on a baking tray, or try baking your tart on an upside-down cake pan.
| Characteristics | Values |
|---|---|
| Substitutes | Pie pans, cake pans, springform pans, baking trays, galettes |
| Materials | Stainless steel, aluminized steel, carbon steel, aluminium, ceramic, glass |
| Shapes | Round, rectangular, square |
| Sizes | 9.5-inch, 10-inch, 11-inch, 14-inch x 4-inch |
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What You'll Learn
Pie pans
Metal pie pans are another popular choice, with aluminium being a common material due to its excellent heat distribution and lightweight nature. Aluminised steel is another metal option, combining the durability of steel with aluminium's heat distribution and rust resistance. Stainless steel is also a good all-round choice, offering durability, good heat distribution, and safety for oven use.
When choosing a pie pan, it's also worth considering the shape. Round pie pans are the most common, but rectangular and square pans are also available. Nordic Ware, for example, offers a range of aluminium pie pans with reinforced rims to prevent warping, ensuring durability and long-lasting performance.
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Springform pans
One thing to keep in mind is that springform pans tend to be taller than tart pans. So, if you are using a springform pan as a substitute, you might need to adjust the amount of filling or choose a smaller size to ensure the tart bakes properly.
In addition to springform pans, there are other substitutes for tart pans that you can use, such as a shallow skillet or a cookie sheet. However, these alternatives may require some adjustments to the recipe or baking technique.
Overall, springform pans are a versatile and convenient option for baking tarts, especially if you are looking for a substitute for a traditional tart pan.
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Cake pans
To use a cake pan for baking a tart, you can take your crust only halfway up the height of the pan for a shallow tart. You can also use toothpicks and a ruler for an even heightened crust. For the crimped edges, you can create the design yourself using your fingers or a fork.
Another method for using a cake pan as a tart pan substitute is to turn the cake pan upside down. Roll out the crust, drape it over the inverted cake pan, and gently press the sides onto the pan. You can trim the edges with a sharp knife if you like. Bake according to the recipe instructions and let it cool upside down on a wire rack. Then, invert it and remove the pan.
Additionally, to make it easy to lift the baked tart out of the cake pan, you can line the pan with a square piece of parchment paper and use the corners as handles to lift out the tart.
It is worth noting that while cake pans can be used as a substitute for tart pans, the results may vary. Tart pans are designed with specific features, such as fluted edges and removable bottoms, that give tarts a clean, professional look. If you plan to make tarts regularly, investing in a good-quality tart pan is recommended.
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Baking trays
If you are making mini tarts, you can use a cupcake pan, or a baking tray if you don't have a cupcake pan.
While a baking tray can be used as a substitute for a tart pan, it is worth noting that tarts are usually displayed outside the tart pan, with the crust holding them together. A tart pan with a removable bottom makes it much easier to remove a whole tart from the pan, resulting in a lovely presentation.
If you are looking for other substitutes for a tart pan, pie pans, quiche pans, and springform pans can also be used.
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Galettes
Use a baking sheet: Galettes can be baked directly on a baking sheet, eliminating the need for a special tart pan. Simply roll out your dough into a circle directly on a floured surface, then place it on the baking sheet. Fill and shape your galette as desired, and it's ready for the oven!
Choose the right dough: A galette dough is typically more forgiving than a traditional pie or tart dough. Look for a recipe that includes a combination of flour, butter, water, and salt. The dough should be easy to roll out and handle, and it will create a delicious, flaky crust for your galette.
Focus on the filling: Galettes are all about showcasing the flavour and beauty of the filling. Whether you choose a sweet or savoury filling, make sure it's something you love. Fresh fruits, jams, custards, cheeses, vegetables, or meats are all excellent options.
Shape and crimp: Galettes are known for their rustic, free-form shape. After placing your filling in the centre of the dough, simply fold up the edges, overlapping them as needed, to create a border. You can crimp the edges with your fingers or a fork to create a decorative finish.
Adjust for height: If you're used to baking tarts in a tart pan, you might need to adjust your pastry crust height when making a galette. Galettes tend to have a higher ratio of filling to crust, so feel free to pile on the filling and adjust your crust height accordingly.
By following these tips, you can easily bake delicious galettes without needing a special tart pan. Enjoy the freedom of creating beautiful, rustic tarts with whatever fillings inspire you!
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Frequently asked questions
Pie pans, cake pans, quiche pans, and springform pans can be used as substitutes for a tart pan. You can also bake a galette, which is a French pastry that is baked directly on a baking tray, or use a large ring mold for support.
Pie pans are usually made of glass and ceramic, while tart pans are mostly metal. Pie pans have sloped and smooth edges, while tart pans have straight and fluted edges. Tart pans also have a lift-out bottom, which makes it easier to lift the tart without damaging its edges.
Common materials used for tart pans include stainless steel, aluminized steel, carbon steel, and aluminum. Stainless steel is durable, has good heat distribution, and is safe for the oven and broiler. Aluminized steel combines the benefits of steel and aluminum, offering improved heat distribution and rust resistance. Carbon steel has excellent durability and heat retention but is prone to rust. Aluminum has excellent heat reactivity and distribution, is lightweight and recyclable, but it is easy to scratch and reactive to acidic foods.
Round tart pans are the most common and are often used for quiches as well. Rectangular and square tart pans are also available, although they are less common. The majority of recipes are designed for round tart pans, so they are the most practical option.
