Sentences with phrase «bottom tart pan»

Dump about half of the crumbs into a 5x13 - inch rectangular loose - bottom tart pan (or 9 - inch round tart pan) and press evenly into the sides of the pan.

Fit pie dough into a 9 - inch round removable - bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

Line the bottom of an 8 - 9 ″ removable bottom tart pan with parchment paper and lightly grease with oil; set aside.

Dump about half of the crumbs into a 9 - inch loose bottom tart pan and press the dough evenly into the sides of the pan.

PS: I used a removable bottom tart pan & put the left over crust & filling in a small ramekin.

Sprinkle dried coconut onto the bottom of a removable bottom tart pan.

Gently press the mixture into the bottom and up the sides of a 9 - inch pie plate or removable - bottom tart pan coated with cooking spray.

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 *.

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).

Place in pie dish or loose - bottomed tart pan.

Not exact matches

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

I don't think it matters whether you bake these with the tart bottoms or not because my mini tart pans do not have removable bottoms and I forgot to spray them before I put the dough in and they easily popped out after baking.

Put a disk in each tart pan and press dough over bottom and up sides until even with rim.

Roll out the crust and place it in a nonstick 9 - inch tart pan with a removable bottom.

Gently fit the phyllo down and towards the bottom and inner corners of the tart pan.

Separate the dough into four parts and press it evenly into the bottoms and sides of four 5 - inch (12 - cm) tart pans.

Place the dough in a 9» cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great.

My mother had, and I have now, 2 9 inch cake pans with removable bottoms, just like tart pans.

I loved how this dessert came out when I used individual tart pans with removable bottoms, but it also works using an 8 - inch flan tin or springform pan.

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

Carefully separate the side of the tart pan from the bottom.

Once you have obtained this consistency, spread about 2 cups of the polenta in a long rectangle tart pan with a removable bottom.

ong rectangle tart pan with a removable bottom.

Spread about 2 cups of the polenta in a long rectangle tart pan with a removable bottom.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

«Dinner Pies from Shepherd's Pies and Pot Pies to Turnovers, Quiches, Hand Pies, and More» opens with Haedrich sharing the why and wherefores of his favorite tools, i.e., pie and tart pans, baking sheets, rimmed or rimless, removable bottom etc..

Grease a 10 - inch fluted tart pan with a removable bottom (at least 2 - inches deep).

Press half the dough into the bottom of your tart pan, reserving the leftover dough for the top of the cobbler.

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

Over the weekend, I made this in a tart pan and the bottom crust did not cook properly toward the middle (bottom close to the outside was fine.)

Line the bottom and sides of a 9 - inch (23 cm) fluted tart pan with a removable bottom with the dough.

Once the dough is in the tart pan, spread the cheese mixture into the bottom of the pan over the dough.

Lightly grease tart pan with removable bottom and place on a large, rimmed baking sheet.

Bake pie crust as directed on box for One - Crust Baked Shell, using 9 - inch glass pie plate or 10 - inch tart pan with removable bottom.

Spray removable bottom of 11 - inch tart pan with cooking spray.

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

Measure out a 1/4 cup of the crumbs and sprinkle them across the bottom of the tart pan.

Next, holding the tart pan with 1 hand flat on the bottom, slide the ring up your arm.

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 well.

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

Place crumbs in tart pan and press evenly over the bottom and sides with your fingers or a measuring cup.

Is the crust up the sides or just on the bottom and also, did you remove it from the tart pan before serving or cut pieces right in the pan?

i love making tarts and i just got this great tart pan with a removable bottom.

Coat the bottom of a 9» tart pan with some butter, and distribute the pastry evenly on the bottom and the sides.

Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your 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.

You will need an 8 inch (20 cm) tart pan with a removable bottom.

To prepare the crust, line the bottom of an 8 - inch round tart pan with removable bottom with a round of parchment paper.

Press the crust firmly into the bottom and sides of an 8 to 9 - inch tart pan.