Brown Perforated Tart Pan

Perforated tart pan - crispy tart bases every time

The Gobel tart pan made of steel with a perforated base ensures perfect baked goods with crispy bases. Thanks to the small holes in the bottom, moisture can escape during baking, preventing a soggy bottom. The double non-stick coating reinforced with ceramic makes it easy to remove the tart from the pan after baking.

Ideal for baking tarts, quiches, tourtes, and other pastry bases where a crispy texture is desired.

Quality details that make a difference

The pan is made from 0.5 mm steel, which provides excellent heat distribution and ensures even baking. The fluted edge gives the tart a classic, professional appearance and makes it easy to shape a beautiful edge on your tart. The brown color of the coating effectively absorbs heat, contributing to uniform baking.

Thanks to the double non-stick coating reinforced with ceramic, you can reduce the amount of fat used, and your tarts will slide easily out of the pan, even with the most delicate pastry bases. The pan withstands temperatures up to 250°C, making it suitable for almost all baking recipes.

French baking tradition in your kitchen

Since 1887, Gobel has been synonymous with high-quality professional baking tools. This tart pan is made in France using traditional craftsmanship techniques combined with modern materials. With a diameter of 22 cm and a height of 2.5 cm, the pan is perfect for standard recipes for tarts serving 4-6 people.

To maintain the quality and non-stick properties of the pan, hand washing with mild dish soap is recommended. Avoid using sharp utensils, scrubbing sponges, and dishwashers, as this may damage the coating. The pan should also not be used in the freezer, microwave, or over an open flame.

With this tart pan, you will receive:

• Crispy, perfectly baked tart bases thanks to the perforated bottom
• Easy removal of baked goods with the effective non-stick coating
• Professional results with the classic fluted edge

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

Frequently asked questions

Should I grease the pan before use, even though it has a non-stick coating?
A thin layer of fat may be beneficial the first time the pan is used, but afterwards, it is often unnecessary thanks to the double non-stick coating.

Why is the pan perforated?
The perforation allows moisture to escape during baking, resulting in a crisper and more evenly baked tart base without a "soggy bottom".

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