A shallow metal tin, 2 to 3 cm deep with straight, fluted sides and in most cases a loose base, used for tarts and quiches. The pastry is pressed into the flutes, baked blind or with its filling, and then pushed up out of the ring on the removable base so the finished tart stands alone with its decorative edge, where a pie stays in its dish. Round pans of 23 to 25 cm are standard; rectangular and small individual tartlet tins follow the same design. Also called a tart tin or quiche pan.
Dark non-stick or plain tinned steel browns the crust better than ceramic. Trim the pastry flush with the rim, chill it before baking so it does not slump, and set the pan on a baking sheet to move it without pushing the base up by accident.