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Product Description
Amazon.com Review
Made of heavy cast aluminum for excellent heat conductivity, this pan bakes 12 little fluted tarts, cakes, custards, or muffins. The pan's heat-reflective exterior ensures they will be uniformly browned. The pan can also be used for molding individual salads and chilled desserts. The interior is coated with durable nonstick material, so food releases easily and hand washing in soapy water cleans the pan quickly. Each cavity holds 1/4 cup batter, and the pan measures 13-1/2 by 9-1/2 inches. Exceptionally durable, it carries a 20-year warranty against defects. --Fred Brack
Product Description
Be creative, making mini tarts! Delicious French style tartlettes bake evenly with cast aluminum. Add some fun to your parties by making unique tarts. The Tartlette Pan makes twelve small tarts or quiches that are perfect for appetizers or individual desserts. Each cavity has a 1/4 cup capacity. The non-stick coating allows for easy release and effortless cleanup. Hand washing is recommended and this pan cleans easily with soap and hot water. Proudly made in the USA by Nordic Ware.
Customer Reviews
Most Helpful Customer Reviews
30 of 30 people found the following review helpful
This pan is the only way I can make tarts without them sticking to the pan. I have tried every other pan known to mankind and this is the best. It's sturdy and very non-stick. I highly recommend it. Tarts come out looking professionally made.
14 of 14 people found the following review helpful
Nordic Ware's cast aluminum products, from their gorgeous bundt and mini-bundt pans to this tartlette pan, are high quality and a pleasure to use. Each compartment is one inch deep and the diameter, measured at the top edge, is two and a half inches. My favorite dough to use for tart shells is shortbread. Any basic Scottish Shortbread cookie recipe works beautifully because it doesn't expand, only minimally puffs up and is sturdier and sweeter than regular pie crust dough.
The tarts are fragile right from the oven, so after baking let them cool in the pan for five minutes. I spray the pan first with Baker's Joy (or any cooking spray that contains flour and is designed for baking) to ensure they slide right out. I've never had a problem removing the tart shells from the pan.
After completely cool I spoon a thin layer of dark tempered chocolate in the shell to prevent the tart from getting soggy from the fillings. After it solidifies and right before serving, I top with lemon curd and whipped cream. Another favorite is vanilla custard (may be flavored with a little rum or orange zest) topped with strawberries, raspberries, blueberries and/or kiwi fruit with a touch of whipped cream. I've also made mini-quiches in the pan using pie crust dough and a favorite quiche recipe. The possibilities are endless. The baked shells freeze well so they are convenient to keep on hand for a quick, but impressive dessert.
The tart shells created from the pan are sophisticated in appearance. The picture of the pan doesn't fully show the deep ridges inside the twelve individual tart molds so I've added a photograph to the customer images section that is clearer. I wash the pan by hand. Do not use metal utensils or harsh scouring pads on the pan and it should last a lifetime.
The tarts are fragile right from the oven, so after baking let them cool in the pan for five minutes. I spray the pan first with Baker's Joy (or any cooking spray that contains flour and is designed for baking) to ensure they slide right out. I've never had a problem removing the tart shells from the pan.
After completely cool I spoon a thin layer of dark tempered chocolate in the shell to prevent the tart from getting soggy from the fillings. After it solidifies and right before serving, I top with lemon curd and whipped cream. Another favorite is vanilla custard (may be flavored with a little rum or orange zest) topped with strawberries, raspberries, blueberries and/or kiwi fruit with a touch of whipped cream. I've also made mini-quiches in the pan using pie crust dough and a favorite quiche recipe. The possibilities are endless. The baked shells freeze well so they are convenient to keep on hand for a quick, but impressive dessert.
The tart shells created from the pan are sophisticated in appearance. The picture of the pan doesn't fully show the deep ridges inside the twelve individual tart molds so I've added a photograph to the customer images section that is clearer. I wash the pan by hand. Do not use metal utensils or harsh scouring pads on the pan and it should last a lifetime.
13 of 13 people found the following review helpful
Amazon Verified Purchase
I've been very pleased with my Nordicware Bundt pan, so I chose to go with the brand again for this tartlette pan. It's especially convenient that they're all on one sheet, rather than have individual tart shells.
The pan has a nice heft to it, and it really conducts heat very well. Almost too well, that I nearly burned my mini frangipane tarts. The non-stick lining is superb, and the tarts come out without a hitch.
The pan has a nice heft to it, and it really conducts heat very well. Almost too well, that I nearly burned my mini frangipane tarts. The non-stick lining is superb, and the tarts come out without a hitch.
Most Recent Customer Reviews
Must have in your baking tin collection!!!
This is my best buy tart pan. It is so useful & easy to clean. So far, I have been using it to bake fruit tarts, mini muffins, mini cup cakes & mini Lemon Merignue Pies (pls... Read more
Published 6 days ago by Aprilmood
Excellant pan
I just received this pan yesterday and used it this morning at my espresso bar/bakery to make the fruit tart recipe that came with the pan (even though my plan was to use it for... Read more
Published 7 days ago by Juliet Parkin
Nordic Ware Nonstick Tart pan
I purchased this pan to try duplicating a particular tart I had had in Bakewell, England, home of the "Bakewell Tarts". Read more
Published 1 month ago by jane christopher
pricey but oh so worth it......
Found these to make Chinese egg tarts found in dim sum restaurants. Fantastic. With a little bit of floured spray, the completed tarts just pop out of the pan. Read more
Published 2 months ago by kingsharkey808
Heavy Duty Tartlet Pan
I've recently started my own baking business and am in love with tartlets. This pan is a very heavy duty durable pan. Read more
Published 3 months ago by debbaper
Good, heavy pan.
This is a good pan for mini tarts. The construction is heavy duty and non-stick. I think the only think I'd like to see is a more pronounces design in the sides of the tarts once... Read more
Published 4 months ago by Happy Mom of 2
Fabulous Pan
I got this tartlette pan for my mother and she loves it. It doesn't stick at all and the pies pop right out easily. It was also very easy to clean.
Published 5 months ago by N. Goodwin
Very Pleased!
I was hesitant because I felt these pans were expensive. I bought two, so I could make two dozen tarts at once. Love the pans. Read more
Published 5 months ago by Joanne H Harper
Exactly what I was looking for
Coming from Europe I was amazed to find that although Muffin pans are common in US stores, Tartlet pans were not. How was I to make my Mince Tarts for Christmas?? Read more
Published 16 months ago by Barbara Ormerod
Hooray for this pan!
I wanted to make lemon meringue and strawberry pie tartlets for an anniversary party, and I ordered two of the tartlet pans. I love them! Read more
Published 21 months ago by Suzanne Medeiros
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