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10in x 2in round tart or quiche pan with removeable bottom
Tart and quiche pan with removeable bottom
10inch wide x 2in deep round tart and quiche pan with removable bottom

Tart and Quiche Pans - Round , Removable Bottom 2 inches Deep

Fat Daddio

Regular price $16.00 Sale

Finally, an Easy Release, Removable Bottom Tart and Quiche Pan Built Bakery Tough to Withstand Years of Use.

  • Whether you are baking a fruit tart or a savory quiche, or even a pie, these are the tart pans preferred by professionals worldwide.
  • Anodized aluminum is the reason your tarts will bake evenly, cool faster, creating a firm and flaky crust every time.
  • The removable-bottom makes it easy to display and serve your tart, too! Just lift and plate!
  • Because removal is so simple, they are perfect for bar-type cookies and brownies too.
  • Due to the density of cake batters, these pans will not leak.
  • Unlike springforms, the removable bottom rests directly onto a lip or ledge on the base pan, so there are no fussy attachments.
  • De-panning is as easy as pushing the cake upward from the bottom!
  • The Anodized Aluminum has even wall thickness for perfect heat distribution.
  • No extra metals means NO overbaking.
  • Heats faster and cools quicker allowing you to get right to business.
  • Fluted Edges for professional results and beautiful presentation.
Care and Use
  • Temperature rated up to 550° F (285° C).
  • Freezer safe too, so you can go from oven to freezer and back.
  • Hand wash recommended for best performance and a lifetime of use.
  • Backed by Fat Daddio's Lifetime Warranty!
  • I put my pan in the dishwasher! Now they look weird! What do I do?  Discolorations are caused by the phosphates in dishwashing detergents.  
  • Don’t worry and don’t throw the pan away as it still has a lifetime of baking performance ahead! Try first, seasoning the pan with a few drops of good quality baking oil and a cloth. This works well for removing most phosphate residue. For extreme discoloration, you may need to coat the entire pan in shortening or butter and place on a cookie sheet. Bake the pan at 300° F (150° C) for 10 minutes. Let the pan cool for a few minutes. While still warm, wipe the pan clean with a towel. This process may not return the ‘off-the-shelf ’ beauty it once had, but will effectively ‘season’ the pan for future use.

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