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.