Tarts are one of my favorite things to bake, especially during the summer months. Tarts are pretty versatile and when filled with fresh fruit — they're serious crowd-pleasers. My bank account is also pleased with my love for tarts because tart pans are typically priced so well!
One tart pan that is priced well is the Fluted French Tart Pan From Williams Sonoma. A huge feature is the heavy-gauge tinned steel because it allows uniform baking, which is a must for any tart. The removable bottom is the most exciting feature because it allows you to remove the tart flawlessly from the pan. If you're not looking for a new tart pan, this can also be used to bake quiches.
The fluted tart pan is oven safe up to 425°F and should only be used with wood, rubber, silicone or other tools made from scratch safe materials! It's hand washable and should not be scrubbed or scratched. Even with that said, you really cannot beat the price and construction of this pan. It's one of my favorites and even when I bake one into oblivion — I can easily pick up another for next to nothing.
Find it: Fluted French Tart Pan, $9.00 at Williams-Sonoma
Related: Recipe: Cranberry Tart with Hazelnut Crust
(Image credit: William-Sonoma)
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I've had a similar model for years, and it works perfectly well !
That said, I covet a Le Creuset tart mold right now, but it's way out of my price range.
Is there an easy recipe for French tart? Last one I made took ages, after making the pâte sucrée and the crême patissière, and my kitchen looked like a bomb had hit. The tart was delicious, but the hard work has put me off making it again.
Kristen, is this a pan you've actually used before? It's hard to tell from your post, since most of what you wrote is the same as what's on the WS product page. It looks like a great pan, but I'm loath to buy recommended products unless I know someone has given them a test run.
@nomnom the post says "even when I bake one into oblivion" and "it's one of my favorites."
okay the tart pan is great, but how the hell do you make that glaze that is on top of those strawberries?! i searched everywhere for a gelatin glaze recipe, but could not find it. maybe i don't know what it's called?
@jenawithonen you're right, my bad. to clarify, what i meant to ask was what the author thinks of the product aside from what i can already read on the product page. for example, i see it can be used to make quiches on the WS page (and this post), but has the author tried to make quiches herself?
i'm not trying to be a naysayer or suggesting it's in any way not okay to highlight features already listed on a product page (of course not, that would mean no one could ever review products). i just like being able to discern an author's independent thoughts/experience from copy.
and to be nitpicky, "it's one of my favorites" doesn't necessarily imply that you've tested it.
I have used this pan for years and recently bought more - I use them for low quiches/frittatas - they make for easy travel and a sweet presentation - they also wash well! I do have a square one I use that they NO longer make : (
likethunder: I work for Whole Foods, and in their bakery they use apricot jam as the glaze for their gorgeous tarts. Just add a little water to the jam and heat in a saucepan, then liberally brush it on the fruit. Works like a charm!