Hacking a Tart Pan

May 16, 2012

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. 

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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. 

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See what other Food52 readers are saying.

  • Yeyetunde Akinduro Ighofose
    Yeyetunde Akinduro Ighofose
  • Suzyshortcake
  • ctgal
  • chefrockyrd
  • phyllis segura
    phyllis segura
I'm a freelance food and prop stylist, writer/editor, and video producer.


Yeyetunde A. October 8, 2015
Would this hack work if I was baking a Swiss roll?
Suzyshortcake November 20, 2012
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!
ctgal May 25, 2012
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!
Amanda H. May 28, 2012
It's rare that I discourage shopping, being a big shopper myself!
chefrockyrd May 23, 2012
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.
Amanda H. May 28, 2012
2 great tips -- thanks.
phyllis S. May 21, 2012
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.
Amanda H. May 28, 2012
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.
Christina @. May 20, 2012
My mother showed me how to do this years ago. :)
Devangi R. May 17, 2012
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!
Vanessa May 17, 2012
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!
Amanda H. May 28, 2012
Glad it was helpful.
Tracy A. May 17, 2012
How clever!
Burnt O. May 16, 2012
Love it - how do you get the tart OUT of the pan without the removable bottom? Does it come out cleanly with spatulas?
Amanda H. May 17, 2012
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.
China M. May 19, 2012
Any reason you couldn't line the whole pan with foil too, if you wanted to lift the tart out after?
Amanda H. May 19, 2012
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.
MeghanVK May 16, 2012
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?!
Amanda H. May 17, 2012
You could repurpose your shrimp knife -- this one is a close cousin, it's my bird's beak knife, which I got from here:
Michele H. May 16, 2012
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.
Amanda H. May 28, 2012
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!
dkkporter May 16, 2012
That is BRILLIANT! Thanks for sharing.
Amanda H. May 17, 2012
Thank you!