Sentences with phrase «dough in the tart pan»

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).