Patisse tart pan TWM_414657 24 cm removable bottom perforated

Patisse tart pan TWM_414657 24 cm removable bottom perforated is a 24 cm tart and quiche pan with a removable base and perforated walls and base to promote airflow and even heat distribution. The removable bottom makes unmolding simple and the perforations help deliver crisp pastry and consistent browning across the crust. The pan is intended for home and professional kitchens and is suited to baking tarts, quiches and small pies where an even, crisp base is required. Handwashing is recommended to preserve the pan's finish and performance.

Advantages

The tart pan combines a removable bottom with perforated construction to simplify release and improve baking results. Perforations increase airflow beneath the pastry, reducing sogginess and helping achieve an evenly browned crust. The 24 cm diameter provides a practical size for family recipes and restaurant portions alike. Designed for repeated use in domestic and light professional environments, the pan's features focus on usability and consistent results.

Suitable for

• Baking fruit tarts and flans
• Making quiches and savory pies
• Preparing single-layer dessert bases requiring crisp bottoms
• Home cooks and catering kitchens seeking reliable tart pans

Key specifications

• Diameter: 24 cm
• Design: removable bottom for easy unmolding
• Perforated sides and base to improve airflow
• Material: metal suitable for baking (finish requires gentle cleaning)
• Intended use: oven baking for tarts, quiches and pies

How to use

Line the tart pan with pastry or press dough into the perforated base and sides as required by your recipe. Blind-bake or fill according to the preparation instructions; the perforations help steam escape and allow heat to reach the pastry underside for a crisp result. After baking, allow the tart to cool briefly, then release the removable bottom to lift the tart from the ring. Handwash the pan with mild detergent and dry thoroughly to maintain the finish.

Usage recommendations

For best results, preheat the oven to the temperature specified in your recipe, use a baking sheet beneath the tart pan for stability if needed, and avoid abrasive cleaners to preserve the pan's surface. Allow short cooling time before unmolding to keep delicate crusts intact.