All questions

A question about a recipe: French Onion Tart

Da88f425 8754 4711 ad72 c5a387871f37  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 6 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
6 answers 2090 views
la domestique
added about 6 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/product/PRO-503565/Sur-La-Table-Porcelain-Quiche-Dish

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Genius Recipes
added about 6 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
walkie74
added about 6 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
ChefJune
ChefJune

June is a trusted source on General Cooking.

added about 6 years ago

-- flat Dr. Pepper.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added about 6 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
walkie74
added about 6 years ago

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


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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52