Sentences with phrase «place tart pan»

When chilled, prick the crust with a fork several times, place the tart pan onto a baking tray, and slide it into the oven.

Place the tart pan on a rimmed baking tray and bake until golden, 20 - 25 minutes.

Once cooled, loosen the sides of the tart pan from the prepared quiche, then place the tart pan on one hand and push the side ring downwards.

Place the tart pan on a larger baking sheet and bake the crust until golden brown, about 13 - 15 minutes.

Once filled, cover and place the tart pan, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm.

When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.

Place the tart pan on a baking sheet (there might be some butter that oozes out of the tart pan).

Place the tart pan in the oven and bake 12 minutes.

Place the tart pans on a rimmed baking sheet and refrigerate for 20 minutes.

Not exact matches

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

Place each tart on a jelly - roll pan.

Roll the pie dough out large enough to fit the tart pan (or pie pan if that's what you have), and carefully place the dough in the pan, pushing finger tips against the dough to fit into pan properly.

Place the tart on a sheet pan covered in foil.

Place the dough in a 9» cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great.

Place the six tarts on a sheet pan and bake for 18 - 22 minutes until golden brown.

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.

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.

Lightly grease tart pan with removable bottom and place on a large, rimmed baking sheet.

Transfer the batter into a lightly greased tart pan with a removable bottom placed on a rimmed baking sheet.

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

Remove dough and place on a lightly floured cutting board and roll out to about 3/8» thick in either a rectangle or circle depending on your tart pan.

Place the pastry in your tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of your pan.

Remove dough from bowl and place on a cutting board and form into a 1» high flat disk / circle or rectangle, depending on the shape of your tart pan.

Then just press the pastry into your tart pan and place into the freezer.

Place your dough in your prepared tart pan and press down until you have the dough spread out evenly.

Remove from oven, allow to cool just enough to remove tarts from pans, place tarts on serving plates, and drizzle each tart with 1/2 teaspoon olive oil, 1/2 teaspoon balsamic vinegar, and 1/8 teaspoon coarse see salt.

Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12 - 15 minutes.

Place in pie dish or loose - bottomed tart pan.

Press polenta tightly into a springform tart pan then place in 400 degree oven for about 20 minutes, or until edges are beginning to crisp up.

Remove the tart pan sides by placing the tart atop a large can or small, inverted bowl and gently easing the sides from the tart.

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.

Gently press up from the bottom of the tart pan, releasing the sides from the shell, and place on a serving board or plate.

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.

Place however many 4 1/2 - inch tart pans will fit on dough and, with a small paring knife, cut out circles around them, allowing enough width to fit in sides of pans.

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

Place each pastry circle into the tart pan.

Place dough in tart pan, and using your fingers, press dough so that it covers every part of the pan.

Press into a tart pan and place in the refrigerator while preparing filling.

Roll out the dough into a circle, and place in a tart pan.

When ready to serve, remove the sides from the tart pan and place the tart on a serving board or platter.

Take a generous tablespoon and roll into ball and place in mini tart pan.

At any rate, I starting rolling out four inch pie crusts and placing them in my two mini tart pans and two mini cake pans and ended up with four great looking mini pies.

Remove top sheet of wax paper; place dough, wax paper — side up in a 9 - x 12 - inch rectangular fluted tart pan.

Next stand both bowls in a pan of water and heat, I didn't want to place the bowls directly on my pan base so I used two small metal tart tins.

Carefully remove bottom of tart pan from cake, and place on serving platter.

Place a circular ring of metal such as a tart pan with a pop - out bottom to create a small air gap between the heating element and the block.

For an Electric Range: If heating on the stovetop, select a circular ring of metal, such as a tart pan with a pop out bottom, pastry ring, or wok ring, and place it on the burner.

Place in pie crust lined tart pan.

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

At serving time, if the tart has cooled beyond lukewarm, place the skillet back on medium heat and cook, shaking the pan lightly, until the caramel melts.