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Tart Pan & Pie pan

In French cooking we make a difference between a tart pan (for quiches or fruit tarts with no filling) and a pie pan (for American style pies and cakes such as the NY cheesecake). You will find both sizes here: the tart pan is wider and shallow. The pie dish is smaller but deeper. You won’t have to worry about greasing the mold, and you won’t have to worry about overcooking or under-cooking your dishes. Baking will be even and cleaning will be so easy you are going to want to make quiches and pie every single day!