Butter a nine-inch fluted tart or quiche pan with a removable bottom.

Roll out pastry and use it to line a 10-inch fluted tart pan (the kind with a removable bottom).

She laid some tart dough inside a fluted pan and baked it until it was lightly brown.

Remove top sheet of wax paper; place dough, wax paper-side up in a 9- x 12-inch rectangular fluted tart pan.

Press an even layer into an 11-inch fluted tart pan with a removable rim.

Set six five-inch fluted, loose-bottomed tart pans together to form a rectangle.

Brush the inside of a fluted tart pan, 9 inches in diameter, with the olive oil.

Flatten, roll on floured board and place in 10-inch fluted tart pan.

When you're done, you press the shell into a fluted tart pan, which is probably easier than you imagine.

At the foot of the staircase is a holy water basin of granite with fluted pan.