Wednesday, April 24, 2013

MATFER BOURGEAT 340684 Deep Fluted Tart Mold with Removable Bottom




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Item Description



Matfer Bourgeat made of tinplate, for easy removal of high tarts. Deep fluted tart molds with removable bottom. Diameter 9.7/8"



Features


  • Sold by the each
  • Removable bottom
  • Not applicable
  • Diameter 9 7/8"
  • Deep fluted tart mold with removable bottom

Customer Reviews


Be Careful
Vicky Rodgers

Bought this pan to make an apple pie. The plan was to "unmold" the pie after it cooled. During the cooking process the juices of the pie leaked through the "removable" bottom of the pan, gluing the pan together. That sucked! Even after the pie had been eaten, I couldn't get that bottom to come loose. I soaked and soaked. Finally using brute force, I got that bottom disc to release. For my trouble, I cut two fingers on the sharp edge and bent the disc. The inside edge of the pan and the disc are Very Sharp, be careful. I don't know what to do to solve this problem with the pan, maybe line the bottom of the pan with parchment paper? Anyway, not very happy with this pan and it sure looks worse for wear after one time out.

Fantastic pie pan!
Texas Tea

I had a few reservations about ordering this Deep Tart pan but they were erased once I made my first pie in it. The removable bottom is perfection for keeping your crust cooked and not soggy as in a conventional pan and removal of the pie is made extra easy as well. I did change to a teflon coated pan and I'm glad I didn't order the stainless steel one. The teflon pan was pricier but worth the money, as this is now my go-to pie and tart pan!

LOVE IT
anonymous

I've had this pan for years and am searching for another now as I want two. I gave away my second of this pan with a baked good not realizing it would be so difficult to replace at a decent price.I use it for bread pudding, sponge cake and anything I want to add an extra visual touch to. It has served me well through the years and when I bring a treat baked in it, I always get oohs and ahhs.The secret to this and any pan, is to clean it when it's hot, everything will 'slide' off at that moment. It does for me at least, although admittedly sometimes a tiny bit of elbow grease is still required, but not much. Also, I place another pan underneath it just in case of a leak here and there (it doesn't happen often but it does happen). When it comes out of the oven I first use a bottle or jar to gently push the bottom up while pressing down the sides. I then place on a rack upside down to cool a few minutes, I use a long flat spatula to loosen what I bake from the 'bottom' so it comes off cleanly and pretty close to immediately although I also 'grease' the pan with spray on product, it's the easiest and it ensures even coverage.



Rating: 3 4 reviews

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