Sentences with phrase «inch tart pan with»

Fold the dough in half and carefully lay it in a 10 - inch tart pan with a false bottom and fluted edges.

Grease a 9 - inch tart pan with butter or olive oil.

Lightly oil the bottom and sides of a 9 - inch tart pan with a removable bottom or a 9 - inch pie plate.

Ease pastry into an 11 - inch tart pan with removable bottom, being careful not to stretch the pastry.

Lightly spray 10 - inch tart pan with non-stick cooking spray.

When you're ready to roll the dough, butter a 9 - inch tart pan with removable bottom.

Mix the cookies with the coconut oil and milk and press over a 9 inch tart pan with removable bottom.

Press the dough into a 10 - inch tart pan with a removable bottom.

Prepare a 9 - inch tart pan with a removable bottom by oiling it with 1 teaspoon coconut oil.

Press into 9 - inch tart pan with removable bottom, trimming any excess.

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.

Transfer to 9 - inch tart pan with removable bottom.

I only have a 9 inch springform pan and a 10 inch tart pan with removable bottom.

Line 9 - inch tart pan with removable bottom with pastry crust; trim away excess pastry.

Grease a 9 - inch tart pan with butter or olive oil.

Roll out the larger disc of pastry into an 11 - inch circle and place in a 9 - inch tart pan with removable bottom; trim edges.

Press dough into 10 - inch tart pan with removable bottom.

Grease the bottom and sides of a 12 - inch tart pan with a removable bottom and set it aside.

Press the crust into a 9 - inch tart pan with a removable bottom.

Make the crust: Grease the sides and bottom of a 9 - inch tart pan with nonstick cooking spray.

Press crumb mixture firmly and evenly into the bottom and up the sides of a 10 - inch tart pan with removable bottom.

Fill a 9 - inch tart pan with the dough and cut off excess around the edges.

Using your rolling pin, carefully roll up the dough and transfer to a 9 - inch tart pan with a removable bottom.

For one 9 inch tart pan with removable bottom: 1 1/2 cups (6 2/3 ounces) all purpose flour 5 tablespoons (2 1/4 ounces) sugar 1/2 teaspoons salt 10 tablespoons unsalted butter, melted

Spray removable bottom of 11 - inch tart pan with cooking spray.

Bake pie crust as directed on box for One - Crust Baked Shell, using 9 - inch glass pie plate or 10 - inch tart pan with removable bottom.

Roll out the crust and place it in a nonstick 9 - inch tart pan with a removable bottom.

(I used four 6 - inch tart pans with removable bottoms).

(I used three 6 - inch tart pans with removable bottoms, but you can modify the number of tarts and their size depending on what you have handy).

(I used six 4 - inch tart pans with removable bottoms).

Not exact matches

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

My mother had, and I have now, 2 9 inch cake pans with removable bottoms, just like tart pans.

I loved how this dessert came out when I used individual tart pans with removable bottoms, but it also works using an 8 - inch flan tin or springform pan.

Transfer the mixture to a 9 inch round tart pan with removable bottom.

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.

Grease a 10 - inch fluted tart pan with a removable bottom (at least 2 - inches deep).

Line the bottom and sides of a 9 - inch (23 cm) fluted tart pan with a removable bottom with the dough.

Gently press the mixture into the bottom and up the sides of a 9 - inch pie plate or removable - bottom tart pan coated with cooking spray.

You will need an 8 inch (20 cm) tart pan with a removable bottom.

To prepare the crust, line the bottom of an 8 - inch round tart pan with removable bottom with a round of parchment paper.

Tartlet Crusts: this recipe, made with whole wheat flour, yielded beautiful, sturdy 4 inch tartlet crusts that held up even when removed from the tart pans and slid off the removable bottoms.

Shortbread Crust: Lightly butter, or spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.

Line the bottom of a 9 - inch round fluted tart pan (with removable bottom) with parchment paper.

Press your dough into mini tart pans (or a large tart pan) with your hands firmly, until it covers the bottom of the pans, about 1/2 inch / 1.30 cm thick.

Remove from the food processor and press the crumbs evenly into a 14 x 4 - inch rectangular tart pan, ideally with a removable bottom.

Lightly coat a 6 1/2 - inch (16 cm) tart pan with cooking spray.

Spray 9 - inch diameter tart pan with removable bottom with nonstick spray.

Note: this crust, made with whole wheat flour makes beautiful, sturdy 4 - inch tart crusts that hold up even when removed from the tart pans and slid off the removable bottoms.

I used a 9 inch tart pan but recommend one with ridged edges to improve presentation.

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).