Is there are a reason why a springform pan must be used?

Dude!!! That is... genius!!


Oh, wait... that was the point... never mind :)

Oops, the comment from Genius Recipes above was actually from me (gets me every time) -- I'll go answer these questions on the recipe page. Thanks for alerting us!

I'm going to list a couple of questions that other people have had in the hopes of getting some answers too:

Can you substitute white flour for wheat?

Is cake flour the same as pastry flour?

Do we have to use seltzer?

What's a good substitute for sherry?

I'm guessing the cheese isn't mandatory?

Thanks in advance!

This recipe is very forgiving -- just about any tart, cake, or pie pan would probably work! As you can see in the photo, we used a copper pan (which I think is meant for tarte tatin) -- it worked beautifully.

It's easier and prettier to present a tart when it's baked in a springform pan, but I don't happen to have one, so I always use my porcelain quiche/tart dish. If you grease and flour the pan the tart should slice and come out with ease.
http://www.surlatable.com/product/PRO-503565/Sur-La-Table-Porcelain-Quiche-Dish