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Item Info
Made of heavy cast aluminum for excellent heat conductivity, this pan bakes 12 little fluted tarts, cakes, custards, or muffins. The pan's heat-reflective exterior ensures they will be uniformly browned. The pan can also be used for molding individual salads and chilled desserts. The interior is coated with durable nonstick material, so food releases easily and hand washing in soapy water cleans the pan quickly. Each cavity holds 1/4 cup batter, and the pan measures 13-1/2 by 9-1/2 inches. Exceptionally durable, it carries a 20-year warranty against defects. --Fred Brack
Pros
- Bakes 12 little fluted tarts, cakes, or muffins, or molds other confections
- Heavy cast aluminum provides even heat
- Premium nonstick surfaces mean effortless removal of baked goods and easy cleanup
- Handwashing recommeded with soap and water
- Made in the USA
User Reviews
Jennifer
This pan is the only way I can make tarts without them sticking to the pan. I have tried every other pan known to mankind and this is the best. It's sturdy and very non-stick. I highly recommend it. Tarts come out looking professionally made.
M. Hill
Nordic Ware's cast aluminum products, from their gorgeous bundt and mini-bundt pans to this tartlette pan, are high quality and a pleasure to use. Each compartment is one inch deep and the diameter, measured at the top edge, is two and a half inches. My favorite dough to use for tart shells is shortbread. Any basic Scottish Shortbread cookie recipe works beautifully because it doesn't expand, only minimally puffs up and is sturdier and sweeter than regular pie crust dough.The tarts are fragile right from the oven, so after baking let them cool in the pan for five minutes. I spray the pan first with Baker's Joy (or any cooking spray that contains flour and is designed for baking) to ensure they slide right out. I've never had a problem removing the tart shells from the pan.After completely cool I spoon a thin layer of dark tempered chocolate in the shell to prevent the tart from getting soggy from the fillings. After it solidifies and right before serving, I top with lemon curd and whipped cream. Another favorite is vanilla custard (may be flavored with a little rum or orange zest) topped with strawberries, raspberries, blueberries and/or kiwi fruit with a touch of whipped cream. I've also made mini-quiches in the pan using pie crust dough and a favorite quiche recipe. The possibilities are endless. The baked shells freeze well so they are convenient to keep on hand for a quick, but impressive dessert.The tart shells created from the pan are sophisticated in appearance. The picture of the pan doesn't fully show the deep ridges inside the twelve individual tart molds so I've added a photograph to the customer images section that is clearer. I wash the pan by hand. Do not use metal utensils or harsh scouring pads on the pan and it should last a lifetime.
Senor Zoidbergo
I've been very pleased with my Nordicware Bundt pan, so I chose to go with the brand again for this tartlette pan. It's especially convenient that they're all on one sheet, rather than have individual tart shells.The pan has a nice heft to it, and it really conducts heat very well. Almost too well, that I nearly burned my mini frangipane tarts. The non-stick lining is superb, and the tarts come out without a hitch.
Rating: 4.9 32 reviews
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