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SCI/Scandicrafts, Inc.

Unlike an American pie, a tart is never served in its baking pan, so the look of the pan is not important. What counts in a tart p...an is its ability to heat evenly and quickly enough for the dough to "seize" or set . Take every ingredient you use to make a pie and construct a tart instead and you'll have a dessert that looks polished and, if you've put in a little extra effort, professional. The trick is in the pan. This pan is made of tinned steel, with a handy removable bottom. read more

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