Sentences with phrase «round tart pan»

Alternatively, use a 9» round tart pan with a removable bottom, line and grease.

Dump about half of the crumbs into a 5x13 - inch rectangular loose - bottom tart pan (or 9 - inch round tart pan) and press evenly into the sides of the pan.

Scrape dough into a 13 ″ x4 ″ rectangular or 9 ″ round tart pan with removable bottom.

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).

Roll out the dough to fit a 10 - inch round tart pan.

Made mine in a 10» round tart pan.

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

On a lightly floured surface, roll out the dough to 1/8 inch (3 mm) thick to fit a 10 1/4 - inch (26 - cm) round 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.

The crust measurements should fit a 9 - inch - diameter round tart pan or 8 X 12 - inch rectangular tart pan as seen here.

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

Gently shape halves into discs and press each into two 8 - inch round tart pans or cake tins.

Not exact matches

In either a round tart baking pan or a rectangular tart pan, layer 12 sheets of phyllo into the tart pan, between each sheet spray or brush on olive oil.

Grease a 9 inch round cake pan, tart pan, or springform pan.

Cut out rounds of dough to fit the tartlet pans (alternatively, if you are making a large, single tart, roll out the dough and cut a large circle to fit the tart pan).

Roll out on a lightly floured surface to a 35cm - diameter round and line a lightly buttered 24cm - diameter tart pan, trim edges and prick base with a fork.

I had a lot of leftover unshrinkable tart dough after making another tart, so at the last second I tossed it into an 8 ″ round cake pan (because my tart pan was taken) and made this.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.

I might ignore that «makes about 48 petite bites» part and cut this sucker into pie slices because a) it sounds delicious and b) my tart pan is round.

Transfer the round of dough to the prepared tart pan, and press it gently into the bottom and the sides of the pan.

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

In a lightly oiled tart pan or cast - iron skillet, add a layer of sliced turnips, and onion rounds on top.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11 - inch round and fit into tart pan, trimming excess dough.

I use a tart pan, but any 9 inch round baking pan should do.

Fit pie dough into a 9 - inch round removable - bottom tart pan coated with cooking spray, pressing dough into the bottom and up the sides of the pan.

If you don't have a 9 - inch round fluted tart pan, you can also use a 9 - inch round standard cake pan.