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Mauviel MPassion 9.5 Inch Copper Tarte Tatin With Ears

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Tarte Tatin pan is used for cooking a traditional tarte tatin pastry with apples, plums, pineapple or other fruits. It is an upside-down tart in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. In the late 1800s, the Tatin sisters, who ran an inn in France's Loire Valley, created an upside-down apple tart that still bears their name: tarte Tatin. This rich and rustic dessert turns out beautifully, with perfectly caramelized sugar and a glistening amber finish, when prepared in our classic French copper pan. It's crafted in France by Mauviel, a family-owned maker of fine copper cookware since 1830.

Also recommended for baking cobblers, quiches and frittatas.
Heavy-gauge 2mm copper exterior conducts heat superbly with precise temperature control to help sugar caramelize properly. Stainless-steel interior is nonreactive and easy to clean.
9.5 x 2"
Model 6551.24

Copper is the Choice of Professionals
Copper is the best practical conductor of heat for cooking. Professionals love it because of its quick reaction time. It cooks faster, and it also cooks better because of its uniform conductivity, as it surrounds your food with heat. Our Mauviel copper cookware is imported from France, where it is made by hand in almost exactly the same manner as centuries ago.

Its primary disadvantage being that it is reactive to acidic foods, it is usually lined with another metal, the most common and practical of which is tin, that, unlike stainless steel or nickel, is readily refurbishable. Stainless and nickel linings in French copper are very durable, by comparison to tin linings, and also very expensive. In general, we recommend tin for all copper pans. However, because tin melts at about 450°F we often recommend stainless for frying (and maybe saute) pans, which receive more direct heat that is not dispersed by liquids (unlike sauce pans, stock pots, etc.), thus preventing the damage that accidental overheating might cause. Our tin lined pans are lined by hand, and will display some brush strokes as a result. Lining by hand insures thicker coats of tin, that will last much, much, much longer than pans that are electroplated. Unlined copper works best for egg whites, which it helps to make thicker and peak longer. Zabaglione is one of the recipes most commonly made in an unlined copper pan. Unlined copper is also widely used in the candy industry. Confectionery prepared in unlined copper doesn't react with copper, and takes advantage of the quick, high heat that the confectioner needs.

Caring for Copper
If you use wooden or other 'soft' non-scratching utensils, and watch the heat under your tin lined copper, the lining will last for years and years before it needs refurbishing. It's not absolutely necessary that you keep the copper bright and shiny; just keep it clean. Though commercial copper cleaners work best, you can also use a paste you can make with a little flour, salt and water.

Your Health and Copper
You'll find copper listed on vitamin bottles for its benefits to our health. We have not found enough research to indicate how much copper you would have to absorb for it to be damaging to your health, but we do know that a lot of it will leach into acidic foods, causing an unpleasant taste and usually a change in coloration. That's should be good enough to discourage anyone from cooking acidic foods in copper that is not coated; the stainless, nickel and tin linings will keep the food looking and tasting the way it should. Tin, coating the inside of many copper pans, is not reactive and we couldn't find studies that indicated it poses any health threats. Look under Stainless Steel, in our Cookware tutorial, for additional health information that relates to its primary composition of iron, chromium and nickel.
More Details
Brand Mauviel
Country of Origin Made in France
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