I hemmed and hawed about whether or not you would want to read this, but getting a tart out of a tart pan is really a crucial/stressful step in baking. So I thought a post might help.
Obviously, in 2.5 hours, we tended towards insanity, especially at the very beginning of the session when we were mostly lost and confused. It also meant that at the end of class, we were all rushing to un-mold our semi-cooled (read practically-straight-from-the-oven) tarts to get them on boards and serve them to the instructor for a grading. The final minutes were madness. We sweated and we fretted, and we ran around like headless chickens. There was the need to get the tart on the plate as fast as possible and the fear of destroying the not-completely-cooled tart which was in a most fragile state of oven-hot.
What is a tart pan?
What is a tart pan with removable bottom?
Do you have to grease a tart pan?
Usually, you don’t have to grease tart pans and many tart pans come with a non-stick finish which ensures easy unmolding of tarts. That being said, if you have a feeling that your tart may stick to the pan or you are concerned, greasing and flouring the tart pan will help ensure that your tart will come out of the pan after baking. It’s really up to you. Personally, with most of my tart crust recipes (like this sablé tart dough and this matcha tart dough), I don’t grease the pans.
Can you make a tart without a tart pan?
You can absolutely make a tart without a tart pan but you won’t be able to unmold it to serve it on a plate. You will probably have to serve the tart in the pan it was baked in. Nothing wrong with that.
How to remove tart from pan?
The number one trick to pop a tart out of a tart pan or tart ring:
Find a sturdy, free-standing object that is slightly smaller than the hole at the bottom of the pan (good to plan ahead and find the right size beforehand!). This could be a small inverted metal mixing bowl for full-sized tarts, or for mini tarts, a small drinking glass or even a large shot glass. Place the tart on the object, and carefully slide the ring off the tart and down the stand. Then all you have to do is take down the tart and slide the tart off the bottom round and onto a plate (or serve it on the metal round if you are nervous).
This works for full sized tarts, but is especially handy for mini tarts and those with more delicate crusts, like this gluten-free kale and squash tart. Just take the time to choose the bowl or cup that you will be standing your tart on.
A few extra suggestions for getting a tart out of a pan:
- For the love of tarts, use a tart pan with a removable bottom (like this one from Wilton )! Otherwise, I can’t help you. I don’t care if they are more expensive than the regular tart pans. They are worth every extra penny. Trust me. Invest in them.
- Butter and flour the pan. Sure you might have the most buttery crust that most probably should not/will not stick to the tart pan, but I’m sorry: do you really want to take that risk? I don’t.
- Let the tart cool as long and as much as you can. Let it cool completely if you can. Otherwise your tart shell will be especially fragile and more likely to break.
And, if all else fails, even a broken tart tastes delicious. Trust me. I’ve baked a lot of tarts, and I’ve broken and cracked a lot of tart edges. You will survive. Just eat the tart and hide the evidence.