It takes zero effort, but it looks chic as hell:
that are sometimes labeled tart or quiche pans; these are not what you want. You want a fluted tart pan with a removable bottom that allows you to—very carefully, very gingerly—hold the bottom of the pan and slide the edge off, revealing an architecturally perfect crust.
If you're lining your pan with pie or tart dough before filling it, there's no need to grease the pan. Everything else requires a very well-greased pan. Recipes not written for tart pans will probably yield more batter than a tart pan can hold. Fill a tart pan only about 3/4 full—Finally, a warning: Once you start baking with tart pans, you might start to go tart-crazy. Freezing your ice in the shape of tarts . Making Jell-O "tarts". Giving
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