Gobel Standard Nonstick Round Tart Pan
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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 you slip off the pan's outer ring.
- Pan bottom also aids in transferring the tart to a plate or cake stand.
- Nonstick exterior finish simplifies cleanup.
- Pan is equally suited to preparing savory quiches.
- Made in France by a company that has produced quality bakeware since 1887.
- Dimensions & More Info
- 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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Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
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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 1 out of 5 by alli d from Poor quality I bought this two weeks ago, used once, hand-washed and the rim has already lost its shape. I had expected better quality for the price.Date published: 2017-07-03Rated 5 out of 5 by Kammy from Will make more tarts now! I ordered the smallest pan, and at first, wished I had ordered the larger one. Made an ice cream tart with a graham cracker crust, covered in fresh fruit and fudge sauce. The rim came off easily, but the tart would not budge from the bottom, because of the frozen ice cream. No problem, as I used a rice paddle to "cut" it. It was perfect for my group of ten guests.Date published: 2016-08-08Rated 5 out of 5 by jwaldo from Nonstick Round Tart Pan I gave this as a gift but she absolutely loved it.Date published: 2015-03-03Rated 5 out of 5 by hhb108 from Perfect Tart Pan! Used this yesterday to make a wonderful fruit cream tart. Pre-baked a graham crust in it, which cooked perfectly and to a wonderful golden brown color. I was a bit scared that I would drop the tart when lifting out the removable bottom, but it was super easy and it definitely came in handy when transferring to a serving plate. Very easy to clean too. I am going to purchase another one! Love it! Thanks WS!Date published: 2014-02-10Rated 5 out of 5 by kitmoe from all it claims to be! In contrast to my old tart pan, I was able to create a perfect and beautiful fruit tart using this pan. The sides came off beautifully, and I slid the bottom out from under the crust in about 60 seconds. I did find that I needed to bake it about 10 extra minutes to get that lovely brown crust, probably because it is a heavy, sturdy pan. I will now make quiches and tarts much more often.Date published: 2012-09-27Rated 5 out of 5 by CakerBaker from The Best Ever Tart Pan! This tart pan is my favorite! I had been using a deep-dish ceramic pie plate to make my tarts. Yesterday, I bought this and made a lemon tart in it. It bakes the crust perfectly, it is browned to perfection. The filling is made into perfect gelatin (I made a cream tart) and everybody in my family said it was the best thing I'd ever made. Thank you, thank you, thank you, WS!Date published: 2012-08-04Rated 5 out of 5 by JuliaWanabee from Perfect Pie This is the first pan I've ever purchased for tarts, quiches, etc., so I wanted it to be fail proof. It arrived just in time to make a Chrismas pie, which was a pecan/pinon nut tart with cornmeal crust. This was a new recipe, and I was very nervous about getting successful results. What a relief when a perfect golden brown tart shell popped out of the pan---intact. Looking forward to baking a quiche.Date published: 2012-01-20