Sentences with phrase «transfer tart pan»

Transfer tart pan to a wire rack and let tart cool in pan 30 minutes.

Transfer the tart pan on the baking sheet to the oven.

Not exact matches

Carefully transfer it to a 10 inch / 27 cm tart pan (or rectangular as in the video).

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

Transfer the mixture to a 9 inch round tart pan with removable bottom.

Transfer the mixture to the tart pan; press firmly into the bottom and up the sides of the pan.

Transfer the batter into a lightly greased tart pan with a removable bottom placed on a rimmed baking sheet.

The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it's no longer sticking to the edges of the tart pan.

With the help of the rolling pin, transfer the dough over the greased tart pan.

Transfer to a wire rack and let cool completely in the tart pan.

Using your rolling pin, carefully roll up the dough and transfer to a 9 - inch tart pan with a removable bottom.

Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8 - inch square baking dish (or your favorite equivalent - sized, deep - sided, solid - bottomed tart pan).

Fold in half and carefully transfer to a 9 - inch tart pan, pressing it into the bottom and all the way up the sides.

Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust.

Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Transfer the round of dough to the prepared tart pan, and press it gently into the bottom and the sides of the pan.

Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several dozen times to prevent the dough from rising while baking.

Transfer dough to a 9 1/2 - in tart pan and, using your thumb, press into sides and bottom corner.

Transfer to prepared tart pan, pressing into bottom and up sides, letting excess drape over pan.

Transfer crust to tart pan; press onto bottom and up sides of pan.

Now, transfer the gooey nut - date crust mixture into a greased (with coconut oil) tart pan and press the mixture down evenly to form the crust.

Transfer coconut mixture to tart pan.

Just like any graham cracker crust dough this one is too brittle to roll out and transfer into the tart pan, instead you need to press it in with your fingers.

Transfer to an 8 - inch tart pan.

Carefully transfer the dough into the mini tart pans and ensure that it's snug with the sides of the tart pans.

Transfer to a 9 - inch tart pan and press into the pan, using any excess dough to patch holes.

Cool in a rack for a few minutes before removing the side of tart pan and transfering into a platter.

Carefully transfer tart, still resting on pan's bottom, to a large serving plate.

Transfer to 9 - inch tart pan with removable bottom.

Fold in half and carefully transfer to the tart pan, pressing it into the bottom and sides.

Fold in half and carefully transfer to a fluted metal tart pan, pressing it into the bottom and sides.

Transfer to tart pan; lift up edges and let dough slump down into pan, then gently press into edge of pan.

Transfer the crust to the center of the tart pan.

Carefully transfer the dough to the tart pan and gently press it down to fit, filling cracks where needed.

3 Roll out the dough to a 1⁄4» - thick sheet; transfer to a 10» fluted tart pan, pressing the dough into the edge and removing any excess pastry (as seen in the assembly image above).

It will be thin and delicate, so use a big spatula to transfer it into a 10 - in / 25 - cm tart pan with a removable bottom.