Sentences with phrase «dough over the tart»

Lay the dough over the tart pan, and press it into the pan.

Not exact matches

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

Gently, poke the dough all over the bottom and sides with the tines of a fork, gently please... don't take out your aggressions on this lovely tart dough.

Sweet, ripe strawberries layered over creamy ricotta, each mixed with a touch of honey and a bit of lemon zest, all of it wrapped in an enriched tart dough, and baked until golden brown.

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

Crumble the dough over a lightly greased tart pan and gently press it out to even thickness all over the pan.

Press the pie dough into three 5 - inch tart pans and poke all over with a fork.

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

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

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

6) Fold the edges of the dough in over the fruit, pleating the edges as you work your way around to form a free - form tart that is roughly 9 inches in diameter.

NOTE: If using a standard long and narrow rectangular tart pan you may have some tart crust dough left over.

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Lift the dough by the exposed paper or plastic and flip it over and center it over the tart pan as best you can, then remove the paper or plastic.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

When ready, gingerly lift the dough from the work surface and drape it over the tart shell.

Fold over the edges of the dough towards the center to create a rim around the tart.

On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan.

Simply roll out the dough, add your favorite fruit filling, and fold over the edges to form a delicious tart.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Place the dough over a loose - bottomed tart tin and trim the edges.

Press the dough evenly over the bottom and up the sides of the tart pan to make a thin, even layer.

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.