italian dessert recipes

Tart Pans

"Definitely get removable bottoms!"

tart pans I use two types of tart pans in my tart recipes. It's not that either is superior, but it depends on what kind of group will be eating dessert.



The big key you need to get pans with removable bottoms!




You will find half of the tart pans sold don't have the removable bottom. Skip them! Seriously! Pass right by - don't even think about it! You don't want to go to all the work of preparing a tart - and then have it stuck in the pan, or come out in pieces!

I use these bigger pans when:

  • serving more than 4 dessert eaters


  • fruit will be bigger slices


  • serving dessert only for guests





    • And I use smaller pans:
    You can see the amaretto tarts I made with these little pans at the top of the page.

  • for parties, potlucks, picnics


  • if I have skinny ladies that are afraid to eat too much dessert :-)


  • if I've served a huge meal and guests just want to sample dessert




    • Another way to cook tarts is to use a good quality muffin tin. These muffin pans are coated and heavier on the bottom. No sticky goo left behind and no scorched bottoms. After all that work - who wants that, right?

    I can't believe I hesitated a long time (like 20 years) to buy a "real pan"! I monkeyed around with a spring form and then I thought, "What was I thinking?" I was putting thought and effort in my desserts and then risking them getting burnt or ruined, just because I didn't want to shell out some change!

    All of these products on my page:

  • cook evenly


  • last a long time


  • clean easily (sticky goo comes off easy)


  • are moderately priced





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    Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.