How do I Choose the Best Tart Dish?

To choose the best tart dish you should first consider a number of factors related to how you are likely to use the dish. You should first consider the size of the tart or tarts you are likely to make, as this will directly impact which type of dish would be best for you. While there are a number of different materials available for tart dishes, metallic dishes are typically the best and do not necessarily need to be made from nonstick materials. You should also look for a tart dish that has a removable bottom, as this will make removal and service of the tart much easier.

A tart dish, or tart pan, is a dish that is used in making a tart, though it can often be used for preparing quiches as well. These dishes are often fairly shallow, usually anywhere from about 3/4 of an inch (about 2 cm) to 2 inches (about 5 cm) deep. You should look for a dish that has a depth that will suit your needs. It is also a good idea to look for a tart dish that is wide enough for the types of tarts or quiches you are likely to make.

Most tart dishes are about 4 inches (about 10 cm) to 12 inches (just over 30 cm) in diameter. There are dishes that are smaller than this, but they are often referred to as tartlet dishes. You may also be able to find a tart ring, rather than a tart dish, that consists of only the outer edge of the dish and does not have a bottom. This type of ring is typically placed directly onto a larger baking sheet, which acts as the bottom on which a tart or quiche is prepared.

There are many different materials used to make tart dishes, from silicone and ceramic to glass and metal. A metallic tart dish is typically the best choice, as it provides even browning of a tart crust and is more likely to have a removable bottom. These dishes do not typically need to be nonstick, however, as tart dough usually has enough butter in it to easily slide from a tart dish.

A tart dish with a removable bottom is usually the best choice, regardless of size or material from which it is made. Once a tart is removed from an oven it is typically allowed to cool slightly in the dish. Prior to serving, the dish is placed on a raised platform of some kind that is smaller than the dish, which holds the bottom and allows the outer ring to be lowered down from the dish. This makes cutting and serving the tart quite simple, and leaves the crust intact for service.