Kitchen Confidence

Hacking a Tart Pan

By • May 16, 2012 • 24 Comments

Inspired by conversations on the FOOD52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today, Amanda shows us her trick for making tarts without a tart pan.

Tart Pan Hack

What do you do when you want to make a tart but don't have the right pan on hand? Decide to make something else? Wrong answer! Amanda's got a handy trick for using a rimmed baking sheet to hack a tart pan. Because no one should ever have to go without a tart. 

Take a look and let us know if you have any other tricks for tart pan-free tart-making. 

   

Today's video was shot by Alex Lisowski, and edited by Kyle Orosz. 

Tags: Kitchen Confidence, baking, how-to, pastry, dough, crust, tart crust, hacks, sheet pan, tart, how-to & diy

Comments (24)

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over 1 year ago Suzyshortcake

On a slighty different turn, I have discovered a quick way to create a round "tart" . I buy the boxed fold-out pastry, lay it on a pizza pan (does not need to reach the outer edge), and fill with apricot pie filling. Then cover with top crust, crimp the edges and bake. A beautiful round & quick pie! (hint: I use dried apricots and cook until plump, add 1/2 stick butter, and one cup of sugar). Season's Eatings!

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about 2 years ago ctgal

Amanda: You are so clever!! Thank you so much. Now I don't have to run to Sur La Table every time I need another size. As a side note, my husband thinks I'm insane. Just pick another recipe, he says. But he knows me enough to know that, once the decision is made, it's made! So, you're saving me money, time, and lots more!! Thanks!

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

It's rare that I discourage shopping, being a big shopper myself!

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about 2 years ago chefrockyrd

Looks great, I love square tarts.
If you are afraid your "wall" won't hold up- which has happened to me, I add some of my baking weights (beans) along the side to hold it.
Also when its cool you can easily slide a thin flexible cutting board under it and lift it out right on to the serving plate. Its a valuable tool for moving dough too.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

2 great tips -- thanks.

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about 2 years ago phyllis segura

Yes, but how do you get it out of that pan without it breaking. The beauty of an actual tart pan is that the bottom lifts right out. Why not continue the video to show that.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

We were going on the assumption that if you don't have the right size pan, you also probably don't have the right tool for lifting it out of the baking sheet. Someone else commented that if you line the entire pan with foil, you can easily lift out the entire tart (I'd ask someone for help -- 4 hands are better than 2 for this kind of task) -- a great idea.

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about 2 years ago Christina @ Christina's Cucina

My mother showed me how to do this years ago. :)

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about 2 years ago PistachioDoughnut

Extremely lovely tip and use of pan..esp when you want to make tart for just two people and do not wish to have leftover. For a crowd, I have a round tart pan, so no worries. Thanks!

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about 2 years ago Vanessa

This is too cool--my tart pans are all super small and I always end up with too much dough and not enough tart. Problem solved. Thanks!

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Glad it was helpful.

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about 2 years ago Tracy A.

How clever!

Burnt_offering

about 2 years ago Burnt Offerings

Love it - how do you get the tart OUT of the pan without the removable bottom? Does it come out cleanly with spatulas?

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Depends on the dough and its sturdiness. I usually just remove the foil and serve the tart in the pan as is -- or cut it into pieces and serve it on plates.

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about 2 years ago china millman

Any reason you couldn't line the whole pan with foil too, if you wanted to lift the tart out after?

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Sure, you could definitely do that. Would be hard to get perfect flat sides because of the way foil crinkles, but would still be a great way to go.

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about 2 years ago MeghanVK

Is that a shrimp knife being used to trim the edges? Or - my real question - is there really a second use for my shrimp knife?!

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

You could repurpose your shrimp knife -- this one is a close cousin, it's my bird's beak knife, which I got from here: http://store.kaufmann-mercantile...

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about 2 years ago Michele Hays

If I want to do a round tart, I usually just use a springform cake pan; the height of the sides doesn't matter much.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I've found that this prevents the sides from browning properly, but yes it's definitely a good alternative -- especially when you must make a tart!

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about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

What a great idea, I love a make shift tart pan. We should never not have a tart because we don't have a pan. Wonderful!

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Seems like a good rule for life.

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about 2 years ago dkkporter

That is BRILLIANT! Thanks for sharing.

Tad_and_amanda_in_the_kitchen

about 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thank you!