A removable bottom is non-negotiable for unmolding a tart cleanly. Beyond that, the choice is mostly fluted pan vs. perforated ring, and whether you're baking one large tart or several individual ones.
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de Buyer
French professional bakeware; the perforated ring lets steam escape for a crisper tart shell than a solid pan gives. There's no bottom, so you bake it on a sheet pan, a different workflow than a traditional pan and not ideal for a first-time tart baker.
Fox Run
The standard affordable tart pan, tinned steel with a removable bottom for easy unmolding. The gauge is thinner than premium brands, so it can warp with years of heavy use.
Ateco
A set of individual-size tart pans from a trusted pastry-tools brand, good for portioned desserts. More pieces to store and wash than a single large tart pan.
Norpro
A budget nonstick option that unmolds easily without greasing. Nonstick coatings on tart pans tend to wear faster over repeated use than tinned steel.