Zenker Non-Stick Carbon Steel Flan/Tart Pan, 11-Inch, grey

These worked like magic for my 36 mini pies i made for my dad's 70th. I was worried that the chocolate crust would leave behind reidue that would cause my regular crust pies i made later to look dirty, but the non stick surface defied any build up! I baked both empty shells and full pies, 12 @ a time and will suggest making the crust dough thin and tucking/pushing it into the lower rim to take advantage of the structural support it offers. If the crust is too thick, your area for ading filling is much reduced and overpowers the dessert.I was very paranoid about the structural integrity of the pies once they where assembled and out of the tins, the lower rim adds a lot of stability so the pie can withstand being picked up one hnded in one peice. I will warn against letting the pies stand longer than a day without being eaten, at the 24 hour mark, the chocolate and lemon meringue pies had soft crusts the dutch apple with purposely low moisture inside were fine.I am completely happy with my purchase and look forward to using these in many future deserts.

Good product

I love making these little "Tortenboden" - a staple in the German Bakery! I have a large one (11 inches) but I wanted some small ones for individual sized tartelettes, especially great for gifting to someone! In case you don't know how to use them, here's a simple recipe for the dough: with an electric hand mixer (stand mixer with whisk attachment works, too), mix together 100 g sugar and 3 eggs, until foamy. Add 100 g flour and 1 tsp baking powder. Grease the little baking dishes, fill halfway and bake at 350F for 10 min. NOTE: make sure you grease them well!!! I also cut out a little piece of parchment paper and put it on the middle part before baking. That way you can ensure that the tartelettes won't stick and come out clean. When I take them out of the oven, I wait 5 minutes and then use a little toothpick to carefully lift the sides up until they come out clean. Decorate with your favorite fruit, glaze and voila! I would suggest only handwashing them, not dishwasher, so the coating doesn't come off.

I learned to use these pans in the early 70's when a baking company was promoting a line of cake mixes using these pans. I worn out the original two pans and have been looking for years for new pans. I can use the recipe for a two layer cake and make two desserts. These pans bakes and release the cakes with easy and I can fill the top with pastry cream, whipped cream, mousse, fruit with a glaze or whatever toppings I chose. The pans clean up well and stack well together for storage. I would purchase these pans again.

This fruit tartpan is good and you can use it for making the base for a German fruit tart. I just felt that this pan is made of a thin metal. I have an old one from Germany, which is much better. But the pan does work well.

I wanted one mold like this for a while. This one is perfect for 8-10 people. The génoise is pretty thick so a syrup is mandatory. It is not as deep as I thought it would be for the fruits, but it is enough and visually it looks pretty good. The price was good, cheaper than in a shop and Zenker is a famous German brand for molds. I bought a few ones when I lived in Austria and they have not moved at all after all these years. I recommend to wash it by hand. It is so easy anyway, nothing sticks on it. It is a great purchase.

This is a great cake pan. It's made in Germany, so it's good quality. The crust tastes delicious and looks beautiful. Make a simple dough with unsalted butter, sugar, eggs, flour and baking powder and it turns out great. Almost as good as from a bakery in Germany.

This pan should be made a little thicker. If it were, maybe it wouldn't warp like the one I received did. I never actually used the new one; I guess I should have returned it. The batter you use for flans like this is rather runny and, to bake evenly, needs to be in a pan that is perfectly straight. I had an old flan pan I got free some years ago when Pillsbury or Duncan Hines used to make a special flan cake mix with a filling; I always bought the chocolate one with the chocolate mousse filling. Yummy! If you bought the mix, you got a free flan pan with it. I dug that old pan out of storage and used it instead of the new one because, old as it was, it was still in good condition and perfectly straight!