tart pan(s) - large tart pans have a separate bottom that sets into the side portion. The smaller tartlet pans, made for individual servings, are one piece. Both types of tart pans have fluted edges.
Tart Pan: This pan is distinguished by its short (about 1") fluted sides and removable bottom. Various shapes and sizes are available.
To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground.
Tart - Defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow tart pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet.
This is essentially a short tart pan with ridges all around it. Some may prefer the two-piece types, where you can remove the ridged part once you invert the flan, prior to taking off the top piece.
Butter a 10 inch pie plate, or tart pan. On a lightly floured surface, roll out the large ball of dough to a 12 inch circle. Place the dough into the prepared tart pan and press gently and evenly into the pan.
Flatten the dough with your hands. Place it in a 9-inch tart pan with a removable bottom and press it evenly over the bottom and up the sides. Line with aluminum foil, and bake for 15 minutes.
Some of the items that are considered bakeware include: cookie sheets, cake pans, jelly-roll pans, tube pans, loaf pans, muffin tins, bundt pans, brioche molds, springform pans, tart pans, pie plates, square and rectangular bakers, ...
 See also: Tart, Baking, Pan, Cooking, Kitchen
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