Ovenproof Tart Pan Kadax 27 cm — heat-resistant bakeware for pies and tarts

The Kadax ovenproof tart pan with a 27 cm diameter is a heat-resistant bakeware piece designed for baking pies, tarts and quiches in conventional ovens. Constructed to distribute heat evenly across the base and sides, this tart pan helps achieve consistent browning and a uniform bake for both sweet and savory recipes. Its size and shape suit household baking and small-scale catering, offering a straightforward solution for making single-layer tarts and quiches.

Advantages

This tart pan offers reliable heat resistance appropriate for standard oven temperatures and is shaped to support even cooking of crusts and fillings. The 27 cm diameter provides a versatile capacity for family-sized portions. The pan’s design facilitates easy handling when placing in and removing from the oven, and its construction contributes to predictable baking results across a variety of tart and pie recipes.

Suitable for

• Baking sweet fruit tarts and custard pies
• Preparing savory quiches and vegetable tarts
• Home baking for family meals and small gatherings
• Small-scale catering and buffet preparations

Key specifications

• Diameter: 27 cm
• Intended use: conventional oven baking
• Applicable recipes: pies, tarts, quiches (sweet and savory)
• Performance: even heat distribution for consistent browning
• Suitable environments: domestic kitchens and small catering settings

How to use

Prepare pastry and filling according to your recipe, line or grease the tart pan as required, and arrange the pastry evenly to the pan edges. Preheat the oven to the temperature specified by the recipe, place the pan on the middle rack for steady heat exposure, and monitor baking time until crust and filling reach the desired color and set. Use oven mitts or heat-resistant gloves when handling the pan; allow it to cool slightly before transferring the tart to a cooling rack or serving plate.

Usage recommendations

For best results, follow recipe temperature and timing guidance, and preheat the oven fully before inserting the tart pan. If the recipe calls for blind baking, use appropriate weights and check the base for even coloration. Allow the tart to cool briefly in the pan to stabilize the filling before slicing.