Buying guide
Tart Tins: Loose-Bottomed, Fluted and Mini
The tin that gives a crisp pastry case and lifts out cleanly. Loose bases, fluted edges, sizes and why metal beats ceramic for pastry.
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A good tart tin conducts heat quickly so the pastry crisps, and releases the tart without breaking it.
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We only list products once their specifications have been checked against the manufacturer or retailer. Until then, use the criteria in this guide to compare what's available.
Where to buy
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Types
| Tin | Best for |
|---|---|
| Loose-bottomed fluted tin | Classic tarts; push the base up to release |
| Deep tart tin | Quiches and generous fillings |
| Mini tartlet tins | Individual tarts and canapés |
| Bun tin | Mince pies and jam tarts (see bun tins) |
What to check
- Metal, not ceramic: metal heats faster, so the pastry base crisps rather than stays pale.
- Loose base for easy release.
- Size: 23 cm is the most common size in British recipes, including our Bakewell tart.
- Non-stick or plain steel: plain steel browns pastry well; non-stick releases easily.
Tip
Blind bake with baking beans for a crisp base under wet fillings like treacle tart.
Frequently asked questions
What size tart tin is most useful?
A 23 cm loose-bottomed tin suits most British tart recipes.
Metal or ceramic tart dish?
Metal: it heats faster and crisps the pastry. Ceramic dishes look nice but can leave a soggy base.
How do I get a tart out of a loose-bottomed tin?
Sit the tin on an upturned bowl or tin and let the ring drop down, then slide the tart off the base with a palette knife.
How we choose
BeneRecipes compares tools using manufacturer specifications and retailer listings. We have not tested these products ourselves and don't publish star ratings. We explain which type suits which cook and why.
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Recipes to go with it
Recipe · 1 hr 40 min
Bakewell Tart
Crisp shortcrust, a layer of raspberry jam and a soft almond sponge topped with flaked almonds.
Recipe · 1 hr 40 min
Treacle Tart
Crisp shortcrust filled with golden syrup, breadcrumbs and lemon: sticky, sharp and very British.
Recipe · 1 hr 30 min
Mince Pies
Crisp, buttery pastry and a spoonful of spiced mincemeat: make a batch now, freeze them, and bake fresh all December.