Yesterday I decided to make a strawberry mascarpone tart. The recipe called for a 10-inch fluted tart pan with removable bottom — an item I don't own. The closest thing I had was an 8-inch fluted tart pan. I was going to make the tart in this, but at the last minute I ran to my local hardware store and purchased the 10-inch fluted pan with removable bottom. How about you? Will you invest in a new pan because it's necessary to make a dish?
May 6 2009