these three ceramic tart pans vary a little in size and cost, and are made in China (white porcelain), France (blue edged stoneware), and Germany (creme colored stoneware). They work equally well, and perform in the oven much like a 9" glass pie pan (US made). The ceramic results in an evenly browned bottom crust with vertical flutes around the perimeter. They clean easily, and the glazed surface stays bright as long as the pan remains unbroken.
metal (thin steel, not aluminum) tart pans, made in the US, are relatively inexpensive but bake "faster" than their ceramic counterparts. The removable bottoms of these three pans make it easy to lift the finished (and cooled a little) tart from the pan, before slicing and serving. Other shapes are available (square, heart, oval), and the variety of sizes allows you to make smaller, or individual tarts as well.
quiche is a savory "tart", and is often made in these pans. Below is an apple tart with raisins in a porcelain pan.
No comments:
Post a Comment