They said there would be no math.......

[tammyarcadia-ca]

OK, I just got a great deal on a 7x11x1" rectangular tart pan with a removeable bottom- Though it would be a great change for quiche, desserts, d'ouvres etc.... Question IS.....

What size round is this equivalent or MOST equivalent to? They gave me one stiinkin recipe with this- I don't need no stinkin' recipe!! I need a conversion table!!!

Can anyone help? My high school Geometry teacher is dead!

 

[nan]

Have a conversion somewhere, will look. But for now, you could measure how much liquid it holds

compare it with the pan you usually use??
Sounds cool, rectangles to me are easy to portion.
Happy Sunday,
Nan

 

[meryl]

An 11 x 7 x 2 inch pan holds 6 cups, and so do the following:

ROUND PANS
8 x 2 "
9 x 1 1/2 "

LOAF PAN
8 1/2 x 4 1/2 x 2 1/2"

More info at link - Scroll down to chart. (I'm going to post this under Kitchen Tips)

http://www.baking911.com/pantry/substitutes_pansizes.htm

 

[rvb]

10" x 1" is fine...

 

[joe]

What rvb said. The area of a 10" circle is 78 square inches, and the area of your pan is 77.

 

[tammyarcadia-ca]

OK, so I took a piece of kitchen twine, ran it around the perimeter of the

rectangle, cut it, arranged it in a circle and Voila! its almost exactly 10 inches!!!!Thanks to much to all of you!

Any recipe ideas for a 10" tart pan with removeable bottom?????

Since I have crab, Swiss and Green onions, I think a Crab Quiche is in the future for dinner!

Thanks so much!!

 

[joe]

Not a specific recipe, but here's an all purpose formula:

Prebake the crust: put dough in the pan, prick with a fork, line with foil and fill with dried beans, bake at 425*F until set around the edges, about 12 minutes. Remove foil, prick again and bake 5 minutes more.

Reduce oven temp to 375.

Sprinkle a little cheese in the crust. Fill with anything you like--in this case sauteed green onions and crab meat.

Mix together a custard--1/2 cup of milk and/or cream per egg. (i.e. 3 eggs, 1-1/2 cups half and half.) Season with salt, pepper, and if you'd like, nutmeg.

Pour over just enough of the custard to barely cover your ingredients. Sprinkle with a little more cheese.

Bake until puffed and browned.

I think a common mistake is to use too much egg and/or too much cheese.

 

[nan]

Thanks Meryl, realized mine is on old computer and we know where that is. Saved here!

 

[curious1]

Some of these measurements seem suspect to me, My 11x7x2 Pyrex is 2 qt. size, they say 6 c.

 

[meryl]

Hmmmm - sounds like another case of erroneous Internet info - this chart is posted on several sites.

I hate when they don't double check their info!

 

[orchid]

Rec:Summer Squash Lattice Tart. You might want to try this one out sometime.>>>

I got this out of a Martha Stewart magazine many years ago. I bought the size of tart pan it calls for but you could adapt your pan size to fit. It's very pretty and good.

http://www.marthastewart.com/page.jhtml?type=content&id=recipe2410&search=true&resultNo=1

 

[barb_b]

Orchid, That does have a pretty presentation! Thanks for sharing the rec!

 

[orchid]

You're welcome barb.

 

[angak]

This thread makes my head hurt on a Monday morning.

 

[wildwoods]

more summery, but are you interested in a tomato tart recipe? i love the combo of roasted

sweet potatoes and garlicky sauteed mushrooms in quiche. also just rediscovered a great recipe for a squash and smoked cheddar tart - will post if you'd like.