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Tart pans have low, almost straight sides and, usually, removable bottoms that allow tarts to be unmolded. Standard sizes are 9 and 10 inches (23 and 25 cm) in diameter; rectangular tart pans are also available.
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, ...
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.
The standard frangipane tart tends to be made in the shorter tart pans, with a layer of fruit, over which the frangipane custard is poured.
 See also: Tart pan, Flute, Kitchen, Tart, Cooking
  
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