Substitute for a Tart Pan

[Cindy Rafferty]

There are two recipes from the April issue that I'd like to try but haven't for lack of a tart pan. They are the Apple Tart on page 150, and the Savory Onion Tart on page 160. Both call for using a 10" round tart pan.

Does anyone have a suggestion for an acceptable substitute? I don't mind if the tart doesn't have perfect edges. I have air bake baking sheets, a pizza pan with holes, an a pizza stone.

Also, what role does the removeable bottom play in a tart pan? It mentions to use this kind of pan for the Onion Tart. Thanks!

[chefandi]

I would think that you could use a pie pan if you have one? But I'm not sure about the others?
The removable bottom makes it easier to get the tart out of the pan.

[sneezles]

I agree with chefandi in that you may use a pie pan for either recipe. The advantage of using a tart pan is for presentation in that a tart pan has a short straight side, the removable one just makes it that much easier to slice and or present (sort of like a cheesecake)!