Using spatula, spread meringue evenly
over each parchment circle.
Not exact matches
When you say line a springform with
parchment, do you just mean to cover the bottom, then assemble the springform and leave edges sticking out all around the bottom, or do you put a big piece
over the top once the springform is put together and then push it down into the bottom, with edges sticking out around the top, or cutting two pieces of
parchment to line the bottom (with a
circle) and sides (with a strip) perfectly?
Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28
circles (2 1/4 inch / 6 cm size), place 14
circles on a
parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each
circle, gently spread the filling, be sure not to go
over the edge, cover with another
circle and close the edges with a fork (I lightly wet my fingers and closed the edges).
Turn the
parchment paper
over so the
circle is on the reverse side.
Trace 3 inch
circles on the
parchment and then flip the
parchment over so pencil / pen does not get on meringue, you will still see the
circles through the paper.
Plus, I used a
circle of foil instead of
parchment paper
over the top because I never remember to pick up
parchment paper.
However, if it is sticking with the ceramic I would try making a
parchment circle for the bottom of the dish and then put the crust
over that.
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)
10) Place the
circle of pizza dough (on the
parchment paper) on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce
over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley on top of the pizza, cut and serve.
Line a rimmed baking sheet with
parchment paper and trace an 8»
circle on
parchment; turn it
over (the
circle will still be visible; this is just a guide).
2 Trace two 8 - 3/4 - inch
circles on a sheet of
parchment paper, turn
over, and place on a large baking sheet.