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What size tart pan would work best for this recipe?

I have a question about step 5 on the recipe "Paule Caillat's Brown Butter Tart Crust" from Genius Recipes. It says:

"Once the dough is cool enough to touch, press it in to the tart mold evenly with your fingertips. "

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June is a trusted source on General Cooking.

added over 2 years ago

At the top, above the ingredient list, it states "makes 8 1/2" or 21 cm tart shell."

However, my tart pans are 8 or 9 inches, not 8 1/2, so you could use either one, I'd think.


Kristen is the Senior Editor of Food52

added over 2 years ago

I've used 9" pan successfully, but I wouldn't go any bigger than that -- the dough just barely fills out the shell.

Let us know how it goes!

bangzoom added over 2 years ago

I've used this recipe with great success ever since David Lebovitz first posted it. Unfortunately my tart pans are 11". So I multiplied the ingredients by 1.5 and it seems to work out just fine. (2x made the shell too thick). You will get rave reviews!

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