Silpat Nonstick Silicone Perfect Tartelettes Pan

A favorite of professional kitchens, Silpat's innovative pans and baking mats optimize heat conduction for consistent, superior results. Each one is coated in food-grade silicone for effortless release. Use this pan to bake filled tartlets and pastry shells as well as individual cakelets, casseroles, quiches and more.

• Turns out 12 petite tartlets, cakelets, quiches, pastry shells and more.
• Crafted of special fiberglass fabric coated with food-grade silicone to create premium nonstick finish.
• Developed for French patisseries, and the choice of professional chefs and pastry chefs.
• Top-rack dishwasher safe.
• Made in France.

• Overall: 15 3/4" x 11 1/2" x 3/4" high.
• Wells (12): 3" diam.
• 24-oz. cap.
• Made in France.

Use

• Oven safe to 500°F.
• Microwavable.
• Freezer safe.
• Use with cookie sheet or sheet pan underneath.
• Do not use with insulated baking sheet, as this will interfere with heat conduction.
• Do not use as cutting surface.

Care

• Top-rack dishwasher safe.

Shipping Information

This item will be shipped directly from the manufacturer and is not eligible for rush shipping. Please allow one to two weeks for delivery.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

Within 30 days, you may return most items for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request). Please note that returned items must be in new condition.

Cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage) may require extra information and safety instructions. To initiate your return, please contact us at 888.922.4108 or visit us at your local store.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food or on items damaged through normal wear and tear. Final sale items ending in .97, .98 or .99 cannot be returned. We also cannot accept returns of any food products, which are considered final sale items.

Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

3 eggs

1/2 cup (4 fl. oz./125 ml) half-and-half

1 1/2 cups (6 oz./180 g) grated Gruyère cheese

2 Tbs. whole-grain mustard

2 tsp. kosher salt

1 tsp. freshly ground pepper, plus more for finishing

Pinch of freshly grated nutmeg

3 1/2 oz. (105 g) thinly sliced ham, preferably Paris ham, patted dry and coarsely chopped

6 oz. (180 g) brioche, torn into 1-inch (2.5 cm) pieces, left out to dry overnight or lightly toasted

3 Tbs. chopped fresh chives

Position a rack in the upper third of an oven and preheat to 425°F (220°C). Place a Silpat nonstick tartelette pan on a baking sheet.

In a medium bowl, whisk together the eggs, half-and-half, cheese, mustard, salt, pepper and nutmeg until combined. Using a rubber spatula, fold in the ham, then fold in the brioche. Let stand for 15 minutes, then fold in the chives.

Divide the mixture evenly among the wells of the pan. Leaving the pan on top of the baking sheet, bake until the tops of the brioche bites are crusty and a deep golden color, about 12 minutes.

Transfer the pan to a wire rack and let cool for 5 minutes, then remove the brioche bites from the pan. Top each brioche bite with a few grindings of pepper and serve immediately. Makes 12.

–Williams Sonoma Test Kitchen