I need some opinions. I have never seena tart pan but I do have a spring form pan. I have a recipe that calls for a 9 inch tart pan with removable bottom. Do you think a spring form pan would work? And what does a tart pan look like? thanks Dee love lightens all difficulties and sweetens all bitterness. --- St. Francis ---
Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
