- Round, enamel tin for fruit tarts, quiches, etc.
- Crimped, tapered rim
- Cut and scratch-resistant surface
- Bottom with grooves on the side rims which creates a beautiful pastry crust
- Black enamel
- For energy-efficient baking
- Cut and scratch-resistant
- Suitable for ovens
- Resistant to fruit acid
- Prevents bacteria growth and is flavour-neutral
- Easy to clean
- CO2-neutral production in Austria
Not only is the round fruit tart tin perfect for making summer fruit flans, the versatile baking form can also be used to make delicious savoury quiches. The crimped rim combined with the grooves on the bottom of the tin ensures that the tart, or quiche, will have that typical fruit tart shape and that a stable pastry crust is formed.
The round, enamel tart, or quiche, tin is robust, long-lasting and easy to clean. Your baking creationg can be cut directly in the tin with a knife and then handed out with a cake slice. The iron core distributes the heat evenly, giving you exceptional baking results. The tin itself is also very easy to clean thanks to its non-porous, smooth surface.
Enamel is made from iron fused with glass at high temperatures, therefore it is made from natural raw materials. Our enamel cookware is suitable for use with all types of cookers (gas, electric, ceramic, induction and even open flame). Thanks to the iron core, the heat is conducted quickly and is then retained. This ensures sustainable, energy-efficient cooking.
The non-porous, smooth, glass surface guarantees perfect hygiene, as it’s flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.
As well as sweet fruit cakes and tarts, the tin is also ideal for baking hearty, savoury quiches and can be used to serve and cut the baked goods (but not with glass ceramic knives), as the enamel is cut and scratch-resistant.
Make sure to grease the enamel baking tin well and to flour or crumb it before adding the mixture/pastry. This ensures that the tart will not stick and can be removed from the tin easily. Alternatively, you can also use baking paper, however this is not required.