All these pans have removable bottoms which is a really big help when it comes time to serve. Just set the whole thing down on a couple of short glasses and the ring part of the tart mold should just fall away leaving the tart on the metal disk keeping it stabile so you can easily move it to a serving plate.

Also available are tart rings. Which are metal rings of various size with no bottoms. You simply butter and flour them and place them directly on a baking sheet. Place the dough in them and bake.

The reason I don't use the rings is that I like the tart pans practicality. They are easy to handle getting them in and out of the oven. You can leave the ring part on while your fill and decorate and open tart for extra support. They go into the fridge without having to transfer them to a plate, the removable ring protects the sides of the tarts from damage. I can transport them easily with the removable ring on them in a pizza box when I go visiting.

Rings on the other hand have the tendency of burning on the bottom in my oven, which in all truth is the absolute cheapest oven manufactured in Sweden. Although a pretty accomplished cook I am no miracle worker.