Place
dough in tart pan, and using your fingers, press dough so that it covers every part of the pan.
Not exact matches
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 the pie
dough out large enough to fit the
tart pan (or pie
pan if that's what you have), and carefully place the
dough in the
pan, pushing finger tips against the
dough to fit into
pan properly.
If using homemade pie crust, break the
dough into three pieces and roll into circles large enough to fit
in 5 - inch
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.
Stir
in the flours until
dough comes together; roll out to 1/4 inch thickness and line
tart pans /
pan of choice.
PLACE
dough in a lightly greased 9 - inch round
tart pan, or simply on a parchment - lined baking sheet if you wish to go free - form, or galette - style with it.
OVERLAP apples on
dough in a ring 2 inches from edge if going galette - style, or up to the sides if using the
tart pan.
Once the
dough is
in the
tart pan, spread the cheese mixture into the bottom of the
pan over the
dough.
Lay the rolled out puff pastry
dough in the prepared
tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
Remove
dough and place on a lightly floured cutting board and roll out to about 3/8» thick
in either a rectangle or circle depending on your
tart pan.
(If the
dough breaks, don't worry — you can just piece it together
in the
tart pan and press to shape.)
Place your
dough in your prepared
tart pan and press down until you have the
dough spread out evenly.
The
dough, once pressed
in the
tart pan, can be frozen.
Transfer
dough to a 9 1/2 -
in tart pan and, using your thumb, press into sides and bottom corner.
I've always been impatient to chill my
dough so I just patted it
in the
tart pans then froze before baking.
Place however many 4 1/2 - inch
tart pans will fit on
dough and, with a small paring knife, cut out circles around them, allowing enough width to fit
in sides of
pans.
Line the
dough in each mini
tart pan with a small piece of baking / greaseproof paper.
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.
Roll out the
dough into a circle, and place
in a
tart pan.
The
dough comes together
in the food processor, then gets pressed into the
tart pan and put into the freezer while the oven heats.
Remove top sheet of wax paper; place
dough, wax paper — side up
in a 9 - x 12 - inch rectangular fluted
tart pan.
I often make pie
dough and will line a
tart pan and freeze, this
tart is delicious, no animal products were used
in making it but you can easily adapt using cream for the ganache and whipped cream to top it.
Fold the
dough in half and carefully lay it
in a 10 - inch
tart pan with a false bottom and fluted edges.
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.
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).