A tart that releases cleanly from the pan is the difference between a finished-looking dessert and one that looks homemade in the wrong way. The removable bottom lets you push the base up and slide the tart off without touching the sides, so the fluted edges stay sharp.
Non-stick coating releases pastry shells without sticking or tearing. Even heat distribution means the base and sides bake at the same pace, no soggy bottom.
Works for sweet tarts, savory quiche, frangipane, and any recipe calling for a 8-inch fluted pan.
