Sentences with phrase «over the tart pan»

Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan.

Lift the dough by the exposed paper or plastic and flip it over and center it over the tart pan as best you can, then remove the paper or plastic.

Lay the dough over the tart pan, and press it into the pan.

Not exact matches

Press the crust mixture into the prepared tart pan, distributing it over the bottom and sides of the pan in an even layer.

Put a disk in each tart pan and press dough over bottom and up sides until even with rim.

** Drape dough over the rolling pin and gently transfer over and into the buttered pie plate or tart pan.

Crumble the dough over a lightly greased tart pan and gently press it out to even thickness all over the pan.

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

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

I made it in a 9 inch glass tart pan, folded the sides over and they're just delicious but the rest is just, watery: (Maybe it's supposed to be like this?

Used 4 tbsp sugar and gala apples (a little over 2 lbs) in a 10 inch tart pan.

Over the weekend, I made this in a tart pan and the bottom crust did not cook properly toward the middle (bottom close to the outside was fine.)

Once the dough is in the tart pan, spread the cheese mixture into the bottom of the pan over the dough.

With the help of the rolling pin, transfer the dough over the greased tart pan.

Sprinkle over the fruit, toss gently (but well), add the orange blossom water (optional), toss again, and transfer the fruit to an 8 - inch square baking dish (or your favorite equivalent - sized, deep - sided, solid - bottomed tart pan).

Place crumbs in tart pan and press evenly over the bottom and sides with your fingers or a measuring cup.

NOTE: If using a standard long and narrow rectangular tart pan you may have some tart crust dough left over.

You don't need a tart pan for this double - fruit dessert because the crust is simply folded up over the peaches and nectarines before baking.

PS: I used a removable bottom tart pan & put the left over crust & filling in a small ramekin.

Transfer to prepared tart pan, pressing into bottom and up sides, letting excess drape over pan.

Pour the cashew cream filling into the tart pan and smooth evenly over the crust.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan.

Place a serving platter, slightly larger than the pan, over the pan and invert the tart.

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.

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

... I also seemed to have at least an extra cup of filling left over from filling the tart pan... but, of course, this is delicious and nice to serve with scones at brunch!

In a small sauce pan set over medium heat, add dried Montmorency tart cherries, shallot, vinegar, Montmorency tart cherry juice, raw sugar, ginger and pepper.

We had about 3/4 C of cashew cream left over (since we were using a smaller than average tart pan).

Allow to cool for 5 - 10 minutes before pouring over the tart, tilt the pan to spread evenly.

Gently place a plate (or the removable bottom of a tart pan) upside - down over the pastry.

Press the dough evenly over the bottom and up the sides of the tart pan to make a thin, even layer.

Then, at serving time, put the tart on the stove over medium heat for a couple of minutes, shaking the pan to melt the caramel, so the tart will unmold easily.

To make a press - in crust: Butter the tart pan and press the dough evenly over the bottom and up the sides of the pan.

3 Divide the pastry among eight 4» mini tart pans with removable bottoms, pressing the pastry into the bottoms and up the sides of the pans; prick the bottoms all over with a fork.

10 Place the pie plate or tart pan on a baking sheet and gently pour the filling over the cauliflower.