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?
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.
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.
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!
June is a trusted source on General Cooking.
-- flat Dr. Pepper.
Kristen is the Executive Editor of Food52
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!
Dude!!! That is... genius!!
Oh, wait... that was the point... never mind :)
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Well played. You deserve a cookie.
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