Gently place a plate (or the removable bottom of a tart pan) upside -
down over the pastry.
Not exact matches
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down over French press coffee and
pastries.
Place a serving platter on top of the cooked
pastry and, holding tight, flip the skillet
over so that the tart comes out of the skillet and ends up on the platter,
pastry side
down.
Once
pastry has completely thawed, take one of your ramekins, turn
over and cut out rounds of
pastry by pressing
down until it cuts through.
Leave any excess
pastry hanging
over the sides — this will ensure that the
pastry doesn't slide
down the sides of the baking pan during baking.
Brush the meat side of the fillet with vegetable oil using a
pastry brush, and grill it
over hot coals, meat side
down, until it is slightly browned about 3 to 4 minutes).
Lay the sheet of
pastry over the top and press
down with the back of a fork or pinch with your thumb and index finger.
This
pastry was passed
down over generations, eventually reaching the United States and finding a home with the Pennsylvania Amish.
Flip the
pastry wrapped tenderloin
over, seam side
down.
This Upside -
down Apple Tart recipe transforms a few simple ingredients into caramelized apples with cinnamon
over a flaky, buttery puff
pastry crust.
Stir
over medium - low heat until sugar dissolves, brushing
down sides of pan with wet
pastry brush.
Bring sugar and 1/2 cup water to a boil
over medium - high heat, stirring to dissolve sugar and brushing
down sides with a wet
pastry brush.
Lay the
pastry disk
over the beets, patting it
down and tucking in the edges
down the side of the pan.