Tart and Quiche Pan with Loose Bottom, 20 to 30cm

Bakes clean slices

You get a tart and quiche pan with a loose bottom, so you can lift out the whole bake instead of digging at the edges. The pan's formed metal gives the crust a firm sidewall, while the removable base helps keep the bottom intact when you slide it onto a board. It's the kind of pan you reach for when you want a neat tart shell, a spinach quiche, or a fruit tart that holds its shape.

Fits the size you need

Choose the diameter that matches what you bake. The 20cm and 22cm pans work well for smaller dinners or a weekend lunch, while 24cm and 26cm give you a little more room for filling. If you're cooking for a crowd, 28cm or 30cm makes sense. You're not guessing at the portions, and the finished tart comes out in a size that fits the table.

Releases without fuss

The loose bottom lets you push the base up from underneath, so slices come away with less scraping and less breakage. You'll notice it most with buttery pastry, softer custards, and quiches that need a clean edge to look right on the plate. Wash it after use, dry it well, and it's ready for the next bake, whether that's a lemon tart on Sunday or a savory pie on a weeknight.