Gobel Standard Traditional Finish Round Tart Pans
An open-faced tart shows off fresh berries like no other dessert. When you use a classic French pan like this one, tarts are easy to prepare at home.
- Heavy-gauge tinned steel promotes uniform baking.
- Removable bottom supports the baked crust while you slip off the pan's outer ring.
- Pan bottom also aids in transferring the tart to a plate or cake stand.
- Pan is equally suited to preparing savory quiches.
- Made in France by a company that has produced quality pastry molds since 1887.
- A Williams Sonoma exclusive.
- Dimensions & More Info
- 9 1/2" pan: 9 1/2" diam., 1" high.
- 10 1/4" pan: 10 1/4" diam., 1" high.
- 11" pan: 11" diam., 1" high.
- Made in France.
- Use & Care
- Oven safe to 425°F.
- Use only wood, nylon, silicone or other nonmetallic utensils to avoid scratching the surface.
- Hand-wash in warm, soapy water. Dry thoroughly before storing.
- Do not soak.
- Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
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For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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Rated 5 out of 5 by Glenda37 from Perfect size This is a great size for several recipes. The finished product fits perfectly on dinner sized plate.Date published: 2016-10-03Rated 5 out of 5 by Frenchy7 from My favorite tart pans I used mines for now several years. I highly recommend these for baking. I also have their quiche pan. These pans are the same my french grandmother used and still uses today in France. Being French and baking tarte sablé a lot to bake desserts. I only use these. There are wonderful, dough does not stick to mold. These are the same I used to bake with in Paris. Note: my french boyfriend loves quiche so I also recommend their quiche pan.Date published: 2016-01-10Rated 3 out of 5 by fselr3 from "Tinned Steel" When I ordered this tart pan, I expected something other than just a standard pan. It was laughably lightweight (especially compared to the mini tart pans of the same brand) to the point where it felt like it was made of aluminium. If there's something that makes this pan special, I can't find it.Date published: 2013-02-13Rated 5 out of 5 by Ljody from my favorite pie tin this is my go to pie tin for making everything ...from quiches to pecan pie... this one is a wedding gift for my niece.....i am putting together a package of "my favorite things" and this had to be in there along with a bottle of "good vanilla" from Williams-Sonoma".... have to get these young brides started out right! LOLDate published: 2012-10-26Rated 5 out of 5 by upscalebohemian from First Rate -- You'll Love it I made a strawberry tart with this pan, and found that compared to a pie plate-style tart dish this cuts down on both cooking time and cooling time, so start watching the tart crust after about 10 minutes and then every minute until it's golden brown, and adjust your recipe going forward based on what works for you. The recipe also said to let the crust cool for an hour but in this pan it was cool in 15 minutes or so. Great time saver, and great ease of use. I'm glad I didn't opt for non-stick because this turned out to be super easy to clean and I don't want the chemicals. If you're worried about it you can use Bak-Klene ZT Nonstick Baking Spray (it has flour in it) available at Williams Sonoma, but a short soak and the briefest of no-effort-required scrubs with a scrub brush made cleanup a breeze. It couldn't be better. Even the edge made smoothing the edge of the crust easy and fast. You'll love this.Date published: 2012-10-19