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Matfer Bourgeat 371707 3 1/2" Round Tart Ring - Stainless Steel — image 1 of 1
347-371707Matfer Bourgeat
Product specification

Matfer Bourgeat 371707 3 1/2" Round Tart Ring - Stainless Steel

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The Matfer Bourgeat 3 1/2" stainless steel tart ring offers reinforced rolled rims for sturdy handling and a no-bottom design for easy release. Perfect for professional quiche and tart baking.

Key features

  • 01Durable stainless steel construction with reinforced rolled rims for superior handling and stability
  • 02No-bottom design ensures clean release and even baking for professional results
  • 03Precise 3.5" inner diameter and 0.63" depth ideal for quiche, tarts, and delicate pastries
  • 04Resists warping and maintains shape under repeated professional use
  • 05Smooth, seamless interior for easy filling and consistent baking outcomes

Description

The Matfer Bourgeat 3 1/2" Round Tart Ring (Model 371707) is a must-have for professional bakers and restaurant kitchens. Crafted from durable stainless steel, this tart ring features rolled rims on both edges, providing superior structural support while simplifying handling during delicate pastry preparation. Its 3.5" inner diameter and 0.63" depth make it ideal for precise, even baking without the need for a bottom, ensuring clean release every time. This high-quality bakeware resists warping and maintains its shape under professional use, making it a reliable choice for both quiche and tart applications. Whether you're crafting intricate desserts or standard quiches, this tart ring delivers consistency and durability, meeting the demands of commercial kitchens. Invest in a professional-grade tart ring that combines functionality with precision—ideal for bakeries, patisseries, and high-volume restaurant kitchens.

Specifications

Manufacturer
Matfer Bourgeat
Depth (in)
0.63
Diameter (in)
3.5
Product
Tart Molds
Product Type
Bakeware
Weight
0.63

Details

  • 01Stainless steel construction
  • 02Small, round design
  • 03Overall dimensions: 3 1⁄2 in. inner dia. x 5⁄8 in. H
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