Tart pans have low sides generally with flutes all the way around and look like a pi tin that has the bottom cut out then a separate bottom is provided that is bigger then the whole in the bottom, just like a angel food pan. when you hold the rim of the pan you can push the finished product up and out the top. A spring form pan locks the bottom in to the sides with a tart pan the bottom just sits in freely. just like a spring form pan or a angel food pan your finished product will still be on the pan bottom with no sides. Yes you can use spring form in place of a tart pan. The only time you should not interchange the uses of spring form and tart pans is when you are going to put what you are baking in a water bath like in the case of making cheese cake
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of leverenz Sent: Wednesday, December 09, 2009 8:45 AM To: c n d Subject: [CnD] tart pan vs spring form pan I need some opinions. I have never seena tart pan but I do have a spring form pan. I have a recipe that calls for a 9 inch tart pan with removable bottom. Do you think a spring form pan would work? And what does a tart pan look like? thanks Dee love lightens all difficulties and sweetens all bitterness. --- St. Francis --- Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
