Using a 9" tart pan for this fruit tart, instead of a 9.5" one, should work just fine. You don't have to bake the filling for the tart in the pastry shell, so the conversion will be quite easy.
The custard filling will be a little thicker and the fruit a bit more abundant - but only by about 10%. If it seems like too much, just put the extra into a little ramekin and set it aside for a treat for you to enjoy another time! ;o)
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The custard filling will be a little thicker and the fruit a bit more abundant - but only by about 10%. If it seems like too much, just put the extra into a little ramekin and set it aside for a treat for you to enjoy another time! ;o)