To make a press - in crust:
Butter the tart pan and press the dough evenly over the bottom and up the sides of the pan.
Use one of the butter wrappers to
butter your tart pan.
Not exact matches
** Drape dough over the rolling pin and gently transfer over and into the
buttered pie plate or
tart pan.
Roll out on a lightly floured surface to a 35cm - diameter round and line a lightly
buttered 24cm - diameter
tart pan, trim edges and prick base with a fork.
The
butter - filled dough is pressed into a fluted
tart pan to create one massive cookie that gets scored with a knife into wedges.
For one 9 inch
tart pan with removable bottom: 1 1/2 cups (6 2/3 ounces) all purpose flour 5 tablespoons (2 1/4 ounces) sugar 1/2 teaspoons salt 10 tablespoons unsalted
butter, melted
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies &
Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C;
butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
butter a 20 cm (8in) round cake
pan, line the bottom with baking paper and
butter the paper as
butter the paper as well.
Butter a 20x28cm rectangular
tart pan.
Place the
tart pan on a baking sheet (there might be some
butter that oozes out of the
tart pan).
Bill's cherry
tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted
butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F;
butter a 24 cm (9 1/2 in) round loose - bottomed
tart pan *.
Butter an 8x11
tart pan (or rough equivalent) and line with parchment paper.
Coat the bottom of a 9»
tart pan with some
butter, and distribute the pastry evenly on the bottom and the sides.
Grease
tart pan with
butter.
Shortbread Crust: Lightly
butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) pie or
tart pan.
Take
tart pan and generously
butter the bottoms and sides.
Directions: Saute chopped leeks and garlic in
butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When
tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and
tart is lightly golden — 15 — 20 minutes, longer for a larger
pan with more filling / Remove from oven, lift out of
tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
butter or lightly spray the
tart pan with one of those vegetable cooking spray as this makes it much easier to remove the sides and bottom of the
pan after baking.
Butter a solid 10 - inch round
tart pan with 1.25 - inch high sides or a 9 - inch round cake or spring form
pan (if using a cake
pan, line the bottom with a round of parchment cut to fit).
Grease a 9 - inch
tart pan with
butter or olive oil.
Use a foil covered cookie sheet under the
tart pan when baking the crust since the
butter seems to leak out a bit.
The magic begins by adding your fruit to a
buttered baking
pan and tossing with a bit of maple syrup — because we're using blackberries — a relatively neutral and
tart fruit — I find this step essential.
Preheat oven to 375 F.
Butter a gratin dish or deep
tart pan.
When you're ready to roll the dough,
butter a 9 - inch
tart pan with removable bottom.
Butter 1 large, or 4 small 4 inch
tart pans.
Prep time: 10 min Cook time: 1 hour Total time: 1 hour 10 min Serves: Makes one 9 - inch cake INGREDIENTS 3/4 cup dried Mission figs, diced 1/4 cup brandy 3/4 cup unsalted
butter, plus more for
pan 1 1/2 cups unbleached all - purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground cloves 3/4 teaspoon kosher salt 2/3 cup granulated sugar 2/3 cup golden brown sugar, firmly packed 2 large eggs 4 cups
tart apples, peeled...
Grease a 9 - inch
tart pan with
butter or olive oil.
Preheat oven to 400 F / 200 C. Grease a shallow
tart pan (mine is about 1.5 inches deep and 10 inches in diameter) thoroughly with
butter or vegetable oil.