| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3868.1 | Don't create new notes for existing topics | CUPMK::BONDE | | Mon Nov 22 1993 16:41 | 4 |
| I did a DIR/TITLE=, and checked note 5.10, and found a discussion on
tart pans already exists in topic 2361. That's probably where this
discussion should be continued.
|
| 3868.2 | I tried that.... | BRAT::VINCENT | | Mon Nov 22 1993 16:57 | 13 |
|
Thank you for the pointer - I had done a dir/title=tart but that note did
not come up - not sure why.
I read through those notes, but they seemed geared toward WHERE to find
the pan vs. WHAT is a tart pan.
My question was - what is a tart pan, and do I really need to use it -
or is there something else I could use. Not sure if it is really the
same discussion????
|
| 3868.3 | I could be wrong, but... | RANGER::PESENTI | And the winner is.... | Mon Nov 22 1993 23:48 | 3 |
| It seems to me that a good place to ask "WHAT is a tart pan?" is in the
midst of a discussion about where to buy one. After all, it sounds
like they might know what it is that they are looking to buy.
|
| 3868.4 | | CALVA::WOLINSKI | uCoder sans Frontieres | Tue Nov 23 1993 11:41 | 29 |
|
Rep .3 JP
>>> It seems to me that a good place to ask "WHAT is a tart pan?"
It is a round <usually 11" or slightly larger> pan with a
short <usually 1" or less> straight side which may or may
not be fluted. It might also have a removable bottom.
Rep .0
>>> I found a really wonderful recipe that I wanted to try for
Thanksgiving, but it called for an 11 inch tart pan. What is a tart
pan, and could something else be used?
I would think if you used the biggest pie plate you have the
recipe would probably come out just fine. I'm guessing though
since you didn't mention the recipe. With the pie plate you'll
a slightly thicker product so you might need to adjust the
cooking time.
-mike
|
| 3868.5 | Tart Pan vs. Pie Plate | SOLVIT::FLMNGO::WHITCOMB | | Tue Nov 23 1993 16:04 | 7 |
| Many tart pans come with removable bottoms, which would enable you to serve
the dessert outside of the pan possibly on a nice cake plate or platter. And
with the fluted sides on the tart pans, it makes for a fancier-looking
dessert than one made in a pie plate. If you wanted to remove the dessert from
the pan for serving, but didn't want to purchase a tart pan, you could always
use a springform pan. I think a 10" springform pan would suffice.
|