Need help on Gretl's Fresh Tomato Tart

chuckls

I mixed up a batch of dough this morning and it's cooling in the fridge. Planning to use a cheesecake springform pan because the recipe calls for "tart pan with removable bottom".[p]My question is how to set up the egg - I'm planning to use an inverted plate setter, with the grid on the upturned legs, but wonder if I should put a pizza stone under the tart pan to help brown the bottom crust. Or would that keep it from browning?[p]Chuck

Unknown

chuckls, can't remember but methinks I did mine with legs down , and pie right on the plate setter. but I think the pie will turn out fine even if you turned PS other way and didn't use a stone on the grid.

chuckls

Chet,[p]Legs down it is! Thanks[p]Chuck

The Naked Whiz

chuckls,
You need to get yourself a tart pan, when you get a chance. A tart is a very shallow item and the fluted edges add visual interest. (Geez, I sound like a, like a, like a...I don't know!) But go for it! I did mine on a pizza stone sitting on a raised grid since I don't have a plate setter for my small. But a pizza stone on a plate setter, preheated, would be ideal.
TNW

chuckls

The Naked Whiz,[p]You know, I looked at my wife's fluted-edge ceramic dish-thingy, and thought "I should use that" but the "removable bottom" mention in the recipe threw me. So I used a spring-form instead. [p]On second thought, I _should_ have used my wife's thingy because now I'm worried that the thin walls of the spring-form pan will allow the crust to burn. Oh, well, there's always next time![p]Chuck