Matfer 341775 Deep Tart / Quiche Pan with Removable Bottom 9 1/2"
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Other Available Sizes:
- Easy unmolding
|Top Diameter||9 1/2 Inches|
This Matfer 341775 9 1/2" deep tart / quiche pan features a removable bottom that allows you to slip off the outer ring easily without marring your beautiful creation. This 9 1/2" round tin plated tart / quiche pan also features 1" fluted sides that produce neat and professional-looking pastries capable of holding the heavy ingredients of a quiche or a fruit tart.
Top Diameter: 9 1/2"
This item can withstand high heat applications and is safe for oven use in food service.
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1 out of 1 found this review helpful
This tart pan is the perfect size! I have used it and my tarts come out looking great. A real treasure here, especially with the removal bottom,Easy to use, and easy also to clean!
Andrea K. Posted on 09/09/2014
These a bit lighter than the ones I am used to using. However, they are great. They are the same size as what I am used to, they hold their shape, and are sturdy- even when filled with quiche.
Treva P. from Treva's Pastries and Fine Foods Posted on 01/07/2016
Great quiche mold, I made a spinach gouda cheese quiche today and it turned out perfect! My crust was golden, evenly cooked, perfect bottom and it unmolded without any stickiness. Simply perfect!
Rosana C. Posted on 01/05/2016
This pan gives my tarts and quiches a beautiful and professional edge. The bottom roves easily for clean removal. I use this for quiches too.
Susanna G. Posted on 04/07/2014
This tart pan works really well for us. It cooks the tart nice and evenly throughout and it cleans up really well when you grease the pan lightly and use a pan liner with it.
Tyler B. from Barton's Flowers and Bake Shop, LLC Posted on 03/01/2014
I know I'm going to love this pan although I haven't used it yet. I plan on using it at home when I have family visiting for quiche
Pat L. from Legends Salon Posted on 09/11/2013
The removable bottom is essential. I use a lightly sprayed cake lifter to gently separate the tart shell from the base. I butter the base and depending on what I'm baking, I might also use a round of parchment.
W. P. Posted on 04/18/2013
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