le 13 avril 2012
These pans make 4-inch tarts or quiches. The bases and tapered sides of the pans are separate, and the pans are more or less nonstick. When the items one is baking are done, one pushes them out of the pan by pushing up on the base to release the food from the side. This will let them cool off faster. When the item has set or cooled off, one can just slide it off of the base. While lining six 4-inch pans with dough is obviously more fiddly than lining one larger pan, the results look great, and are easier to serve. Because air can get out of the pan through the separation of the base and sides, blind-baked items are less apt to form bubbles in the middle. I wouldn't want to prick dough that I want to blind-bake, though, because of the possible damage metal forks might cause to the pans' nonstick coating. Tarts are particularly nice done in these pans. Quiches are a bit small when baked in the pans, even if one is serving them for lunch, but look beautiful, and can always be served with salad or veggies.