Wrong size pan for lemon tart - what to do?
I'm in need of baking advice - I want to make a lemon tart. The recipe calls for a 9" fluted tart pan with a removable bottom. All I can find is an 11" pan. My question is, should I (a) adjust the recipe for the bigger pan, (b) use a 9" springform pan, or (c) find another recipe? Thanks for your help!
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3 Comments:
I don't know which recipe you have, but alot of baking does not always work if you try to adjust your amounts to the pan size. You can double the crust recipe, roll it out ,and just use what you need. You can freeze the rest, and use it in the future.( Don't use the spring pan.) Go to recipezaar.com or allrecipes.com and get a new recipe for the lemon filling that uses an 11" pan.
Mich23 at 8:25PM on 08/26/09
I would just use the springform pan.
yayfood at 10:04PM on 08/26/09
I would scale the recipe. But I probably wouldn't double it.
An 11" pan has about 50% more area than a 9" pan. So you could probably get away with just increasing the filling ingredients by 50%. But for the crust, I'd go for probably 60-70% more since the circumference is also increased and you need to build more edge crust as well.
Bake time will probably increase. But you'll probably just have to keep checking it while it's baking to see when it's done rather than go for a certain amount of bake time.
wunami at 11:29PM on 08/26/09