Tarte is originally from France. Since the food can be made particularly variable hearty or sweet, Tarte is in this country continuously for years increasingly popular. Traditionally, the preparation of a special tart tin used.

Different variants of tart shapes

Who is one? tart tin want to purchase in Germany has the choice between different designs and sizes. French master chefs prefer to prepare the dish in a so-called tartering. In Germany, consumers have the choice between beautiful porcelain shapes and classic metal shapes with lifting bottom, for example the model 1472 by Dr. Ing. Oetker. Tart shapes without lifting bottom are less recommendable. The disadvantage of this design is that the tart will break when it is removed from the mold. Solid bottom molds are particularly suitable for biscuit bottom preparation. It is incorporated in most models a recess. These tart tin is simply turned over after baking and the depression filled first with cream and then with fruit.

Various coatings – special features

Tart shapes are offered with different coatings. Tarte succeeds in a form with a non-stick coating. The bottom of the mold just needs to be dusted with some flour. Then the dough is distributed on it.

Tarter rings are also easy to handle. You will be on with one baking paperbe deliberate baking sheetset and filled with the dough. The baking tray does not need to be dusted with flour or greased.

Tart molds with silicone coating are simply filled with dough. Fat or flour is not necessary.

For tinplate molds, prior greasing is mandatory. Only then the dough is allowed to go into the mold.

Tart mold made of ceramic and porcelain

Who one tart tin made of ceramic, for example the product 512736 of the manufacturer Crealys or porcelain used, the tart should serve in the decorative form. The tart can not be removed from the filled mold without it breaking. A tart tin Made of ceramic has the advantage that it can be cleaned quickly with a little washing-up liquid by hand. In addition, two other factors must be considered.

– lay out the baking tin with baking paper (cut short, as it does not look appetizing after baking)

or

– grease the tart mold with plenty of butter and then dust with flour so that the ground can be loosened for serving

Although a tart mold made of ceramic is very robust, when handling the baking pan some special features must be considered. Due to the somewhat thicker walls compared with a metal baking pan, a ceramic mold takes a little longer to absorb the Bachofen heat. Compared to a baking tin made of metal, for example the tart mold from manufacturer Gobel, a ceramic mold offers the advantage that the heat is distributed more evenly. Ceramics have the ability to transfer the heat very well to the pastry in the mold. The tart is baked through evenly in all places and has consistently the desired consistency. In general, ceramic can withstand temperature fluctuations. However, care must be taken that the ceramic mold is not shockingly exposed to greater temperature fluctuations. Failure to do so may cause cracks in the tart form. The temperature in the ovenWhen baking with a tart mold made of ceramics should always be chosen slightly lower than when using bakeware made of other materials.

Criteria to consider when buying a tart form

When buying a tart tin following factors must be considered:

– size
– Mass
– Material
– easy cleaning
– Price-performance ratio
– preferred brand
– Type of coating
– easy release
– cut and scratch resistant floor
– high or flat edge
– uniform baking result
– quality of workmanship (the higher the quality of the workmanship the longer the life of the tart mold)
– read reviews and product comparisons

Advantages of tart shapes

– Also suitable for baking quiche and fruit cake
– cheap price
– available in different materials and with different coatings
– available with different diameters