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A question about a recipe: French Onion Tart

Food52_10-02-12-0686

I have a question about the recipe "French Onion Tart" from Jennifer Perillo. Is there are a reason why a springform pan must be used?

asked by suekl70 about 2 years ago
6 answers 1222 views
Jess-otoole
added about 2 years ago

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...

7029531297_620861934a_z
added about 2 years ago

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.

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added about 2 years ago

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!

Junechamp
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

-- flat Dr. Pepper.

Miglore
Kristen Miglore

Kristen is the Executive Editor of Food52

added about 2 years ago

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!

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added about 2 years ago

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


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