How to alter a recipe when using my new slim tart pan.
I just purchased the slim tart pan from Emile Henry at your store. What my question is with just one slim tart pan how should I alter the amounts used in the recipes on Milk Street which are all for a full size tart pan? Would cutting the amounts by 50% be correct? Thanks so much.
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So much for being and Insider .... No response since July 23 . Is anybody out there?????????
Hi Richard - I apologize for missing your question! A ceramic tart pan is great for taking a tart or quiche right to the table since it doubles as a stunning serving dish. Just know it will be a bit more difficult to serve that first slice since it doesn't have a removable bottom. However, pans without a removable bottom are particularly good for crustless quiches since the filling won't leak out through the removable bottom. Our recipes are developed in a standard 9" tart pan, which has a capacity of about 4 cups. The Emile Henry Slim Tart Pan capacity is 1.7 quarts, or 6.8 cups. Therefore, the recipe ingredients would have to be multiplied by 1.7 to accommodate the larger capacity of your pan. However, it's always tricky when converting recipes for baking so you may find that some tweaks to this conversion might be necessary. Another thing to consider - stoneware conducts heat more slowly than glass or metal so the baking time may be longer and you may not get as much browning on the bottom of your crust. Hope this helps! Best, Lynn C.