MasterClass Non-Stick Loose Tart and Quiche Tin, Fluted Carbon Steel, Round 23cm (9"), Sleeved

Product Information

We’ve sold lots of quiche and tart tins over the years, but the one thing that was missing from our latest bakeware range? A traditional-style tin with a ‘cut’ fluted edge, which makes it easy to trim pastry to fit simply by rolling your rolling pin over it. That’s why we’ve brought in this Enamel Base Loose-Based Tart & Quiche Tin – and we’ve also given it a super-tough base so you can slice and serve straight from the tin. All Offers Kitchenware Offers Homeware Offers Outdoor Living Offers Clearance Dry:Soon Heated Airer Bundles Spend more, save more on selected knives Whether you are baking a quiche or a tart our 21cm ProCook loose bottom tart tin has fantastic heat conduction, ensuring even cooking through and a loose bottom to allow easy release.

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Made from heavy gauge carbon steel, providing excellent heat conduction for even cooking results. The loose bottom tart tin is durable and sturdy with a rolled edge at the top and bottom for added strength and rigidity.Our outstanding quality cookware, kitchenware and tableware is up to 50% off other similar products from leading brands in a similar retail environment market. Household Electricals Shop all Household Electricals Dry:Soon Heated Airers Heated Blankets & Mattress Protectors Irons & Clothes Steamers Air Purifiers chevron_left Previous chevron_right Next zoom_in Hover over image to zoom swipe Swipe for more media

Loose Tart and Quiche Tin, Fluted MasterClass Non-Stick Loose Tart and Quiche Tin, Fluted

Cleaning Electricals - Steam Cleaners - Vacuums & Sweepers - Hard Floor Cleaners & Polishers - Carpet Cleaners Home Electricals - Dry:Soon Heated Airers - Heated Blankets & Mattress Protectors - Fans & Heaters - Coffee Machines - Kettles - Toasters Perfect for sweet treats from lemon meringue pies to treacle tarts to fruit-topped flans, and savoury quiches both veggie and meat-stuffed, this 8-inch tin has a classic fluted edge, so you can drape your rolled-out pastry over the tin, press it into the base and against the sides, then roll again so the edge cuts through the pastry – voila! Perfectly fitting pastry with no extra trimming.