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I found this absolutely simple recipe online - a nice small tart, it looks like
http://www.sheknows.com/food-and-recipes/articles/1045651/mediterranean-tomato-tart-recipeI would love to try it as I'm heading off to the Farmer's Market shortly (it helps when you get a day off at the last minute). I have 2 questions. It calls for a short crust pastry round. I assume that means store bought, but I would like to make it. Is a short crust just another name for pie pastry? And, would it be whatever pie crust one prefers? Any suggestions? I'm thinking of trying Ken Haedrich's food processor recipe since I finally have a food processor (the yard sale score I made in June).
The other question has to do with the tart pan 13x3 inches. I no longer have any tart pans. So would a 9" pie pan be comparable?
Thanks!
It does look good, even if it did use a store-bought pastry crust. We made some savory tarts (including a quiche) in pastry class, I think we used a standard mealy pie crust (pate brisee) for them, but a pate a foncier (it has egg yolk in it) would be pretty good in a savory tart. We also made some tarts using puff pastry, I think that'd work well for this, too.
If you allow for 1 inch sides (I think my tart pan has 1/2 inch sides though), a 13x3 pan is about 75 square inches. If you allow 1" sides on a 9" pie pan, that's about 94 square inches, so you'd probably want to increase the amount of filling a little.
Did you check fantes.com? They seem to have a wider variety of pans than most other places. Mine is 14x5 (and I was wrong, it is a full inch deep.)
What we did in pastry school was to cut 5 strips of puff pastry, one for the bottom and one for each of the sides, adjusting two of them for the thickness of the raw puff pastry. I don't recall but we may have sealed them together with a little egg, and I think we par-baked them so that they were set before adding the filling.
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