Barriehie
Legendary Member
I'm getting closer to making some tarts and notice, via online pics, that tart pans predominantly have fluted sides. Is there a reason for this?
CookieMonster
Veteran
methinks it's 'decoration / presentation'
I have both - if you're making something with a crumb crust 'pressed into the pan' the flutes will very likely mess up your world . .
pate sucree almond crust - this will fall apart if using a fluted pan
I have both - if you're making something with a crumb crust 'pressed into the pan' the flutes will very likely mess up your world . .
pate sucree almond crust - this will fall apart if using a fluted pan
Barriehie
Legendary Member
I think so as well but before I fail I'm asking!
The ones I've got have a removable base, so that, when the tart is cool you can just push up the base and remove the entire tart without damaging it.
The fluted sides are just for decoration.
The fluted sides are just for decoration.
Barriehie
Legendary Member
Good to know. I've got a few nonstick pie pans and recall turning around too fast and the whole pie slid out, over the side, and plopped on the floor. Removable bottoms it is!
msmofet
🌹 Still trying to get it right. 🤷♀️
That’s the kind I have.
kaneohegirlinaz
Wannabe TV Chef
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me too!
Now I'm racking my brain, trying to think of when I used it last ...
Barriehie
Legendary Member
When you made those "muffins"?
medtran49
Forum GOD!
You have to be careful with the removable bottoms and make sure you keep them on a flat surface. Otherwise, the bottom plate could come up and tear your tart apart.
That looks fab! And yes I agree that using fluted for crumbly sweet pastry is a mistake.