Tart Pan 30 cm by PEUGEOT — APPOLIA Slate

APPOLIA Slate Tart Pan by PEUGEOT is a 30 cm tart and quiche dish designed to provide an even baking surface and defined fluted edge for pastry crusts. The pan's wide flat base supports uniform heat distribution and steady oven performance, while the fluted rim shapes classic tart and quiche presentations. Intended for both home and professional kitchens, this 30 cm tart pan is suitable for fruit tarts, savory quiches and flan-style preparations where regular baking results and easy food release are required.

Advantages

The APPOLIA Slate 30 cm tart pan offers a stable, flat baking base and fluted edge that helps achieve consistent crust thickness and an even bake. Its construction supports reliable oven heat transfer for steady results across the surface. The pan is designed to facilitate food release and maintain the appearance of delicate pastries after baking. Its size and shape make it a versatile tool for a range of tart and quiche recipes in both domestic and professional settings.

Suitable for

• Baking fruit tarts and custard tarts
• Preparing savory quiches and tartlets
• Making flan-style dishes and single-crust pies
• Use in home kitchens and small-scale professional bakeries

Key specifications

• Diameter: 30 cm
• Wide flat base with fluted edge for pastry crusts
• Designed for oven baking at standard baking temperatures
• Shape suitable for tarts, quiches and flans

How to use

Prepare pastry or dough according to your recipe and line the pan, pressing the dough into the fluted edge to form an even crust. Preheat the oven to the temperature specified by your recipe and place the filled tart pan on a baking tray if desired for easier handling. Bake until the crust and filling reach the recommended colour and set. Allow the tart or quiche to rest briefly before releasing or serving to help maintain shape and ensure clean slices.

Usage recommendations

For best results, use a baking tray underneath when moving the pan in and out of the oven, and let baked goods cool slightly before attempting to remove them. Follow standard pastry handling practices: chill dough before shaping, blind-bake when required by the recipe, and avoid abrupt temperature changes to preserve pan performance and finished appearance.