I went shopping at a restaurant supply store here in Los Angeles, and saw something called “pastry rings.” A search on the internet shows that they are also called “tart rings” and “pastry frames.” They come in varying sizes and shapes, and they look like the sides only of tart pans, or a springform pan without the bottom.
How do you use them? Is it like making a free-form tart, except that a tart ring makes the sides of the baked pastry more defined? Do they work with all kinds of dough, from pie crust to danish to puff pastry? Why would you use a tart ring instead of a tart pan with a removeable bottom?
Thanks in advance for explaining this to me!