On a lightly floured work surface roll out the dough to 1 / 8 - inch thick and large enough to fit a 9 - inch
diameter tart pan with a removable bottom.
Spray 9 - inch
diameter tart pan with removable bottom with nonstick spray.
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.
Not exact matches
The crust measurements should fit a 9 - inch -
diameter round
tart pan or 8 X 12 - inch rectangular
tart pan as seen here.
Press firmly into a disk 1/4» smaller than
diameter of
tart pan, about 9 3/4», until no cracks remain.
Spread the mixture into two
tart pans (11 cm
diameter) and press down firmly to form the base.
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.