I want to make my lemon bar recipe as a tart. I know I need to adjust baking time (9x13-->9 in round) but can I otherwise make them as usual? I'm concerned because I've found that most bar recipes call for flour and most tart recipes do not.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I would think the only difference would be the shape you are cutting them in. And you have to think about the sweetness if you are going to serve larger pieces. I would cut down a little on the sugar unless you plan to serve small slivers. Take a look at Lazy Mary's Lemon tart recipe to see a delicious lemon tart that is really similar to a lemon bar. I have made it with great success, and I am not a baker.
I concur with the above answer! At work, we make them in a shallow pan similar to a tart pan with stellar results. Baking time shouldn't be the biggest factor, just make sure you size down your recipe a bit, or you will have lots of the "curd" filling left over. Of course, you could always make some mini tarts! Good luck!
Are you guys talking about a torte pan? Tarts are generally small filled pastry shells but if you're converting a lemon bar recipe are you layering? If not then I would increase curd filling not reduce to make a tart but you could also do crust curd crust curd possibly on a 9" base. Lazy Mary's tart looks like a torte to me but I'm older so come from an era very different from today since I have some antique family recipes.