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. "
Recipe question for: Paule Caillat's Brown Butter Tart Crust
Recommended by Food52