Claire, I love
those little tart pans - so cute!
On your recommendation, I just purchased
the little tart pans with the removeable bottoms.
The mason jar lamp adds a nice glow in the corner... flickering candles...
little tart pan chalkboards and pumpkins... lots of goodies!
Not exact matches
Used 4 tbsp sugar and gala apples (a
little over 2 lbs) in a 10 inch
tart pan.
Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a
little extra for the
tart pan) 6 tbsp ice cold water
The dry crust worried me as I patted it onto the
tart pan, but it turned out to be very tasty and the nuts gave the crust a
little chew as well as a subtle taste.
I used a 10 1/2 inch
tart pan, but you can use a
little bit small
pan if you wish.
I know these
tart shells can be a
little difficult to remove from the
pan.
A person could make this in a pie
pan instead of a
tart pan — more room for the filling; or, make a
little less filling; use a larger
tart pan; or maybe you'll sail through it all just fine as is.
For these cute
little tarts (I used 4 inch mini
tart pans), we'll start with a super simple crust.
Remove the
tart from the
pan, dust with a
little confectioners» (icing) sugar, and serve warm or cold.
Pour out half of the rendered fat in the
pan and add Montmorency
tart cherry juice, cinnamon, sugar and a
little salt.
For years I made this in cupcake form, but a spring - form or
tart pan makes it a
little more elegant, and this way none of the precious cake gets stuck on the cupcake wrappers!