Pastries are a great dessert option if you are looking to save time, money, and have fun at the same time. Whether you are a seasoned pastry chef or just getting into cooking, a few of these tips will be sure to make your pastry experience the best it can be.
There are numerous types of bowls and cutters, as well as other containers and molds that you will need to use to create desserts that will impress everyone in your life.
There are lots of recipes and online resources for dessert-making, but it can be hard to get through them all.
With that being said, if you are someone who loves to cook dessert, this can mean that your kitchen can become cluttered very easily with all the different utensils that you will have to use.
Whether you are a brand-new homeowner, or you have recently moved into a new temporary location, such as a hotel room, or you are simply looking for a new baking pan, there may come a time when you want to bake a particular dessert, but you do not have the pan that is “required” to achieve the shape that you need.
As long as you are not presenting food to a judge, you can cut a little slack in the area of making sure that everything comes out exactly as it is supposed to.
In fact, even when food presentation is important, sometimes cutting a few corners isn’t that big of a deal.
What is a tart pan?
Tart pans are not the same as pie plates. Pie plates are shallow and have an angled edge (for easy serving so that you can easily slide a pie lifter under cut pieces), and pie plates often have a wider rim.
On the one hand, tart pans are useful for baking a tart, pie or even cookies in a single pan and have a straight edge to them.
Most tart pans have a fluted or crinkled edge, but some may have a straight edge. Some tart pans are one-piece and others are two-piece. Most tart pans are shallow, although quiche pans are deep tart pans, allowing for more filling.
Which tart pan you use is entirely dependent on what you are baking. If you are going to be pouring a fluid batter into your tart pan, this is when you would want to reach for a one piece tart pan to avoid leaks.
On the other hand, if you are baking a tart that you want to be able to remove the bottom and serve, then a tart pan with a removable bottom is what you need.
Figuring Out the Size and Shape of the Tart
It is imperative to know your tart pan before you start on your tart. This may seem like an obvious statement, but the point is that you cannot bake a tart in a 10” pie pan. It simply will not be feasible. Before you go searching for your substitute, you need to first have a good idea of what size tart you are making.
Tarts are generally made by baking shortcrust pastry in a tart pan. Depending on the type of tart and its shape, some may be better suited to certain types of baking dishes.
While it may seem obvious, the more you know about what you’re doing, the better off you’ll be. It is an easy truth, but one that many people overlook, especially when they are looking for a replacement for their missing tart pan. Here are some questions to help you navigate the options when choosing a replacement.
When it comes to tarts, there are a variety of options available that make sense for your needs. These tarts range from individual mini pastries to more substantial items, like tartlets, that are perfect for sharing.
Finding Out What Works
Now that you are beginning to search for what you need, you should consider which style or pattern will work best for your project. Which of these styles would have the most similarity to your project?
While the size might be completely different, springform pans and tart pans have one thing in common: the bottoms are removable.
With this being a key feature in both tart pans and springform pans, this can make them good substitutes.
If you don’t have a springform pan lying around, you can use an aluminum pie tin instead. A pie tin is typically larger in size than a springform pan and can be used to make two separate crusts.
In many instances, you’ll need to adjust the height of the crust in a pizza pan to accommodate the weight of the crust.
In most cases, you will want to keep the crust at about one inch in height in a standard spring form pan.
This can take some effort to get the shape of things, but it is really worth it. When you can have your tart shells ready you can focus on your filling without worrying about the baking stage.
How to Make Any Mini Tartlets without Tartlet Pans
I love tartlets. They’re fun to make, they look and taste divine, and they invite creativity. Since I owned a pastry shop, I have multiple tart and tartlets pans in multiple sizes (and shapes).
Some people have fluted sides, some have plain sloped sides, and some of the former have removable bottoms. Yikes! I know that I can’t count on a home baker having any tartlet pans much less pans a particular size.
For this reason, I’ve rarely published tartlet recipes because I hate to ask readers to buy specific pans that they might not have lots of other uses for.
Mini muffins are a delightful dessert, and it’s now possible to bake them in miniature sizes. While these bite-sized treats have a bit of a cookie flavor, the appearance is more like a filled cupcake.
And so easy and satisfying to make. The pans are inexpensive and versatile. You can turn any cake or muffin or cupcake recipe into a mini version. I take a creative, mix-and-match “separates” approach to tartlets.
How to use a tart pan & how to remove a tart from a tart pan
Have you ever baked with a tart pan? Getting a tart out of a tart pan is a really crucial and very stressful step in baking. It can literally make or break your recipe!
Here’s how to use a tart pan, whether you need to grease tart pans, the ways to line them with your dough, and a professional pastry chef’s easy technique for how to remove a tart from a tart pan without any stress (or tears!).
This trick works for getting baked goods out of mini cake pans and full-sized cake pans!
How do you fit the dough into a tart pan
In order to make a layered cookie, you can use one of three types of crusts. You can bake a fragile shortbread crust for a very delicate and tasty cookie.
You can make a graham cracker crust to make a flaky and crunchy cookie. And finally, you can make a cookie that’s got an Oreo flavor profile.
The best way to line the baking sheet is with the rolling pin, and pressing the cookies into the pan with the flat-bottomed glass will help create a consistent base and a stronger edge.
For better tasting pizza crusts: you can allow the pizza dough to rest for an hour or so before you start rolling it out.
To make a tart you will first need to roll out a piece of dough to a size that will fit your tart pan. You might want to take it to the next level and fold it in half, gently and loosely. It’s good practice to work with an ice water bath to chill the dough.
Unfold the dough into the nooks and crannies of the pan, gently working it until all corners are even.
Do you have to grease tart pans?
If you have doubts about whether your tart will come out of the pan, you can always give it a light dusting of flour. This way, even if the crust sticks to the pan, your tart will still come out. Of course, if you are having trouble with the edges sticking to the pan, a greasing process would also be ideal.
If you’re baking in small batches, grease pans lightly and preheat the oven for 15 minutes before baking. It’ll help prevent your baked goods from sticking.
How to Hack a Tart Pan
A removable bottom on a tart shell will allow you to make a gorgeous tart, but if you don’t remove it carefully it can easily ruin your beautiful tart!
But what if you don’t own a tart pan? We tried various options, including cutting out the bottom of a disposable aluminum pan, but our favorite hack for both press-in and roll-out crusts was a 9-inch springform pan.
Its removable collar helped release both types of crusts without damaging them. With the roll-out crust, we found it easiest to leave the collar open while fitting the dough and then fasten it once the dough was in place.
Here’s what to do: Put the pie shell and filling in the oven. Bake the pie shell as directed. This will prevent the crust from shrinking as it cools.
Roll-Out Crust is how to make perfect pizza crust in under 30 seconds! Make the dough from scratch and then you can easily roll out the perfect pie crust that you can bake up in 30 seconds.