i am delighted with Luca’s crostata take for ROSE’S heavenly CAKES: Gateau Breton (page 69). the only tart pan Luca has is a silicone tortenboden, i think this pan is so versatile it can be the only pan one needs for all baking. the pan bakes beautifully, unmolds beautifully, and fills beautifully. the tortenboden was filled with cordon rose raspberry conserve (cake bible recipe) made with organic red grapes.
you can purchase this pan thru my amazon.com link
and here are Rose’s comments on the empty take. Gateau Breton is a delight, either empty or filled.