Home Cooking


Question about Tarts


Home Cooking 4

Question about Tarts

Amuse Bouches | Dec 30, 2008 12:25 PM

I'm making an almond tart for New Year's Eve (from Batali's Molto Italiano if you're interested) and the bottom of my tart pan has gone missing (I suspect having a toddler who is very interested in kitchen implements may have contributed to this). Should I set the tart pan directly on a half sheet lined in parchment paper or tin foil before adding the pastry dough? Cut a circle for the bottom from parchment paper and set the whole thing on a cookie sheet? Make a freeform gallette directly on the cookie sheet, dispensing of the tart pan entirely? FYI, the tart filling isn't very soupy -- it's apricot jam, chopped chocolate and an almond macaroon meringue.

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