Shallow, fluted tart pans can give a home baker’s quiche or fruit tart a professional look. But does it matter which tart pan you buy? To find out, we made a savory tomato tart with a pat-in-the-pan crust and a classic lemon tart with a pâte sucrée (traditional French sweet pastry) using five different models priced from about $9.00 to $27.00.
This carbon-steel pan browned quickly, hitting the mark at the minimum prescribed baking times. But it yielded crisp edges, and the nonstick coating made release easier.
This thin, lightweight tinned steel pan turned out tarts with crisp edges but uneven browning, and release was not quite as flawless as with the nonstick pans.
Though edges were less crisp on tarts from this pan, it was a solid performer at a bargain price, giving us flawless release and browning—plus, it’s dishwasher-safe.
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