What is a tart pan and can I use (or should I) use a pie pan instead?

Question

My recipe calls for a removable bottom tart pan. I can't find one and don't have time to buy one.

I found this shallow, fluted pan... that I think is a tart pan. It doesn't have a removable bottom. It has this weird trough that goes around the edge. Looks somewhat similar to this one: http://www.cooking.com/products/shprodde.asp?SKU=686979

So... for my blueberry tart... Do you think it's OK that the bottom isn't removable like the recipe says? Should I use a pie pan or the weird pan with the trough?

Answer 1

flan pan (like the one in the picture) is for custard with caramel on top. don't make tart in this pan!!! tart should be shallower than pie... suggest making two pie pans half full. e-mail me a slice!

Answer 2

I think it might work the biggest fdifference is that a tart pans sides are straight up and down because it is ment to come out of the pan. Pie pans aren't they are angled and aren't ment to come out. If it were me I might use a pirex dish. It doesn't have to be round you can use a square or oval one. You just need to make sure that it will hold the same volume of ingredients as the tart pan you are supposed to be using. Even if it doesn't come out perfectly pretty it will more than likely taste just as good.

Answer 3

I would go with the pie pan. The only problem you may have is getting the tart out, but you can just serve it from the pan like a pie.

Enjoy

Answer 4

Tart pans are very hard to find. I have been looking for awhile now. But I sneaked a peek and it seems I am getting one for x-mas (shhhhhhhhhhhhhhh). The bag was from Bed, Bath, & Beyond the brand is Calphalon.

So I have no experience with it yet. But I can't wait to use it.

Good luck!