Tart Pan (9.5-in.) by SCI/Scandicrafts, Inc
Unlike an American pie, a tart is never served in its baking pan, so the look of the pan is not important. What counts in a tart pan is its ability to heat evenly and quickly enough for the dough to "seize" or set . Take every ingredient you use to make a pie and construct a tart instead and you'l... See complete description »
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Unlike an American pie, a tart is never served in its baking pan, so the look of the pan is not important. What counts in a tart pan is its ability to heat evenly and quickly enough for the dough to "seize" or set . Take every ingredient you use to make a pie and construct a tart instead and you'll have a dessert that looks polished and, if you've put in a little extra effort, professional. The trick is in the pan. This pan is made of tinned steel, with a handy removable bottom.
This pan is a great value, crusts brown evenly, no scorching- but watch out for the very sharp edges.Have given myself a few good slices on the fingers when these were in the sink. So handle gingerly.
It is so easy to get your tarts and quiches out of the pan. Food cooks evenly and easy clean up is great. I love this tart pan. Angie NNK, VA
I made a somewhat difficult recipe in this tart pan for my first tart & unfortunately my not so great cookie sheet warped during the cooking causing some of the filling to spill over & around the crust because it wasn't set yet. Even with that happening I was till able to lift the tart right out using the removable bottom & it didn't interrupt my crust at all. I use Cooks Illustrated's website & trust their reviews on these kind of items & I'm glad & took their advice & got this specific Tart pan...plus it's a lot cheaper than most of the others!!
I was nervous, at first, when I saw the shiny pan but I felt the weight of the pan and was pleased at how substantial it was. After using the pan several times, I've found it to be perfect for my needs. Theedge is somewhat sharp, but perfect for cutting my rolled crust with precision. I love the no stick release and the pan cleans up with no problem. Great value, great pan!
Pan is well constructed, easy to use and clean. Would buy again.
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To easily trim dough to fit once it's been pressed into a tart or quiche pan, simply roll a rolling pin over the edge; the extra dough hanging off the edge will be trimmed off. Tart pans are also great for making a deep dish Chicago-style pizza.