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French pastry chefs rely on classic fluted pans like this one to create attractive tarts with tender golden crusts. The nonstick finish releases pastry intact. Heavy gauge tinned steel promotes uniform baking. Removable bottom supports the baked crust while ...
I have been using these rectangular tart pans for years. They are my most used bakeware pieces. I use them primarily for savory tarts, such as Tomato and Basil; Eggplant Goat Cheese and Potato Onion Tarts. The pans cook ...
A stunning design with sweeping curves, our pan turns out six unforgettable cakelets. The swirled shape is perfect for drizzling with glaze or sprinkling with confectioners' sugar, for easy, elegant desserts and sweet snacks. Makes six smaller versions of ...