Used to bake everything from tarts to quiches, the tart pan has fluted, straight sides (as opposed to the sloped sides of a pie pan). It can range in diameter from 8 to 12 inches (individual-size pans are 4 inches), and is typically 1½ inches deep. Metal tart pans have removable bottoms, glass and porcelain have solid bottoms.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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