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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