Not exact matches
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.
Line the bottom and sides of a 9 -
inch (23 cm) fluted
tart pan with a removable bottom with the dough.
To prepare the crust,
line the bottom of an 8 -
inch round
tart pan with removable bottom with a round of parchment paper.
Line the bottom of a 9 -
inch round fluted
tart pan (with removable bottom) with parchment paper.
Butter a solid 10 -
inch round
tart pan with 1.25 -
inch high sides or a 9 -
inch round cake or spring form
pan (if using a cake
pan,
line the bottom with a round of parchment cut to fit).
Line 9 -
inch tart pan with removable bottom with pastry crust; trim away excess pastry.
Preheat the oven to 350 degrees F. Spray a 14 -
inch x 4-1/2 -
inch rectangular
tart pan with non-stick cooking spray and
line the bottom with parchment.
Rub a 9 1/2 -
inch (24 cm) fluted
tart pan, or equivalent, with olive oil (and / or
line with parchment paper).