Brown Perforated Tart Pan

Non-stick tart pan with perforation - crispy crust every time

This tart pan from French brand Gobel is made from sturdy steel with a double non-stick coating reinforced with ceramic. With a diameter of 24 cm, a height of 28 mm, and a fluted edge, this pan allows you to bake professional-quality tarts, quiches, and tourtes. The small perforations in the steel ensure optimal heat distribution and draw moisture away during baking.

Ideal for both sweet dessert tarts, vegetable quiches, meat tourtes, and any other type of baked goods where a crispy base is crucial to the final result.

Professional results with thoughtful details

The loose base makes it easy to remove your finished tart without damaging the edges or ruining its beautiful appearance. The ceramic-reinforced non-stick coating (0.5 mm thick) means you can reduce or even eliminate the use of additional fat. The perforations in the pan are carefully designed to ensure even heat distribution throughout the tart while allowing excess moisture to escape—resulting in a perfectly crispy base that won’t become soggy in the center.

French craftsmanship tradition since 1887

When you choose a tart pan from Gobel, you are selecting a product backed by over 135 years of experience. The pan can withstand temperatures up to 250°C and is designed to last for many years with proper care. To maintain the double non-stick coating, it is recommended to wash the pan by hand with mild dish soap and dry it thoroughly after use. Please note that the pan is not dishwasher safe, nor is it suitable for the freezer, direct flame, or cutting.

With this tart pan, you receive:

• Professional baking results with a crispy and evenly baked base
• Easy removal of the tart thanks to the loose base
• Durable quality from one of France's oldest producers of baking pans

You are always welcome to contact our customer service at web@hw.dk for further information.

Frequently asked questions

Do I need to grease the pan before use, even though it has a non-stick coating?
It is not necessary, but a thin layer can provide extra security and extend the lifespan of the pan.

Why are the perforations in the pan important?
The perforations ensure even heat distribution and draw moisture away during baking, resulting in a crispy base instead of a soggy one.

AI has assisted with the text, and therefore, errors may occur.