In a nutshell: No more soggy (pastry) bottoms if you cook with this classic, and very lovely brown-coloured, traditional French earthenware, glazed tart dish.
This traditional French glazed earthenware tart dish is a joy to handle and cook with in the oven, especially good for fruit tarts, savoury pies and quiches. See our upcoming recipe for tourtière, the classic rip-roaring three meat and spice pie from Quebec made with our lovely Epices de Cru Charlevoix tourtière spices.
Details 29cm (11.5 inch) diameter
We have sourced our impressive stoneware products from one of France's oldest surviving ceramic manufacturers in Burgundy. Founded in 1875, they still make the mustard pots for Maille and other familiar kitchen items, such as yoghurt pots, water jugs and terrine bowls. Using clay sourced in the Loire valley, Auvergne and Burgundy, the products are handmade by artisans. Fired at a very high temperature (1250°C) then fixed with some unique glazes which makes them non-porous, perfect for storing liquids and for cooking.