| | |  | Cake Pans | Home » » Matfer Bourgeat Deep Fluted Tart Mold Removable Bottom | | | | | | | Description: | | Diameter 9", height 1 3/4" - Description: Made of tin-plate, for easy removal of high tarts. | | | Features: | |
• Made of tin-plate, for easy removal of high tarts.
• MATFER BOURGEAT - the World's Leading Producer of Premium Quality Culinary Products
• Matfer Bourgeat Professional Bakery Equipment and Tools
| | | Product Details: | | | Product Weight:
| 1.5 pounds | | Average Customer Rating:
|  based on 4 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 4 customer reviews )
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Most Helpful Customer Reviews
5 of 5 found the following review helpful:
 Be CarefulMar 17, 2009
By Vicky Rodgers
"Goldie"
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.
2 of 3 found the following review helpful:
 Fantastic pie pan!Nov 22, 2009
By Texas Tea
"zigzagzoo"
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 ITMay 24, 2011
By 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.
Dented panJan 28, 2011
By disapointed
When I recieved the item the flutes were dented. Notified the supplier and they said they checked thier stock and agreed that there was a dent problem. They apologized and said they would resend. Well the next one came the same way so I requested refund which they ageed to. Still waiting for the refund!!!! In the meantime I still needed the fluted tart mold so I purchased one from a different supplier and it came without the dents.
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