You're 
Matfer Steel Nonstick Tart Mold
The Best Pan for Making Crisp-Looking Tarts
Shallow, fluted tart pans can give a home baker’s quiche or fruit tart a professional look. Even better, a round tart pan’s removable bottom allows you to turn out beautiful crusts without marring the sides.
Matfer Steel Non-stick Tart Mold with Removable Bottom
WINNER - RECOMMENDED
This pan was the priciest of the lot but produced perfectly even golden-brown tarts with crisp, professional-looking edges. Its nonstick coating made the transfer from pan to plate a cinch.
We maintain strict objectivity in all testing.*
EDGES ★★★
BROWNING ★★★
RELEASE ★★★
KEY: GOOD ★★★ FAIR ★★ POOR ★
Details
Material: Steel with PFOA-free nonstick coating inside; enamel outside
Diameter: 9 1/2"
Height: 1"
Dishwasher Safe: No
Item Number: ATKMTART
Item Weight: 10.1 ounces
Shipping
How We Tested Tart Pans
We tested five different models priced from about $9.00 to $27.00, using each to made a savory tomato tart with a pat-in-the-pan crust and a classic lemon tart with a pâte sucrée (traditional French sweet pastry). A good tart pan should give you golden, even browning—any dark-brown or too-pale spots mar presentation as well as texture and flavor. For even, golden browning on both savory and sweet crusts, pans with dark nonstick coatings outperformed the shiny, lighter finishes of the traditional-finish pans. This makes sense because darker pans hold heat better.
Winning Traits
- Bakes tarts to an even golden brown
- Design releases tarts easily with minimal breakage
- Produces crisp, professional-looking edges
SAVE MORE WITH TODAY'S DEAL
Add on the Matfer Exoglass Spatula or Synthetic Spoon to any Matfer Bourgeat order.
ONLY $10
when you buy today alongside our winning tart pan.
Discounts Applied in Cart
-
Quick View
* OBJECTIVITY FIRST, LAST, AND ALWAYS.
America’s Test Kitchen does not accept advertising and conducts equipment tests without the knowledge of product manufacturers. Exclusive equipment offers are sourced only after the test results have been published in our magazines and on our websites.
- >
