M'Passion Tart Tatin Pan with Bronze Handles (9.5-in.) by Mauviel

Instead of taking a trip to your neighborhood bakery for a slice of your favorite tart tatin, why not make it yourself in the comforts of your own home? If you think it'll be a difficult job, think again. With this Tart Tatin Pan from Mauviel's Cuprinox line, you'll find yourself whipping up these u... See complete description »

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Instead of taking a trip to your neighborhood bakery for a slice of your favorite tart tatin, why not make it yourself in the comforts of your own home? If you think it'll be a difficult job, think again. With this Tart Tatin Pan from Mauviel's Cuprinox line, you'll find yourself whipping up these upside down apple tarts for friends and family. This 9.5-in. pan is made especially for this yummy dessert, which frequently includes quartered apples or pears, butter, sugar, and a puff pastry covering. The pan's thick copper offers even heat distribution during the stovetop cooking process when most of the caramelizing occurs. The pan then transfers straight to the oven to finish the recipe, after which you flip the pan upside down and voila! The copper construction also ensures that the pan cools quickly once removed from the heat, locking in the wonderful flavor of all those delicate ingredients. Handwash with mild dish soap. Made in France.

Mauviel, a French family business established in 1830 and located in the Normandy town of Villedieu-les-Poeles, is the foremost manufacturer of professional copper cookware in the world today. Highly regarded in the professional world, with over 170 years of experience, Mauviel offers several different lines of copper cookware to professional chefs and home cooks that appreciate the benefits of their high quality products.

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Cooking Tip From the Food Network Kitchens

When you're making pie dough the key is to work quickly and keep the butter as cold as possible. This will ensure your dough retains pockets of fat as it bakes, which in turn creates the buttery, flaky crust we all love. That's why it's best to make a pie on a cold day, or in a well air-conditioned room.