🔕 🔔

Follow friends and influencers

By following your friends and influencers you'll be able to see what they're saving in real time.
Sign up Feed preview
Loading…
All questions

What size tart pan would work best for this recipe?

6e7b76a9 2c8b 4869 b75f be6970b3d9d7  062811f 424

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. "

asked by Paula and Ed Rupert almost 7 years ago

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

3 answers 3549 views
ChefJune
ChefJune

June is a trusted source on General Cooking.

added almost 7 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.

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

Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added almost 7 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!

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

bangzoom
added almost 7 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!

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

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.