Tart Pan (9.5-in.) by Gobel
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 is my first tart pan and I was a little disappointed in how light weight it was and thin. I have not used it yet and it will probably be fine, but I was expecting something more substantial.
This pan delivers perfect crusts! I love it!
I have looked for a tart pan in all the stores and was not able to find one. I should have know Paula would have it. Would love to see her cook on her show with one. I'm so happy with mine. Thank you Paula...Love and best dishes from my kitchen to yours.
I was very disappointed with the product. It had real rough edges on the frame and the insert. You could get really cut on this product. I have bought another one that was made by Wilton that is a 100% over this product. I feel you need to look into having another company furnish this product under your name. I paid the same price for the new one.
I can use this tart pan for tarts and pies. The finish is so smooth, food just wipes away with soap and water. I love it! Wish it came in 2" depth though.
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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.