Sentences with phrase «tart pan»

Press crumb mixture firmly and evenly into the bottom and up the sides of a 10 - inch tart pan with removable bottom.

Transfer dough to a 10 - inch tart pan with removable bottom.

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

Press into tart pan with your fingers, then use the bottom of a measuring cup to really press it all in.

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

Place the prepared tart pans on a baking sheet.

I will probably be buying some mini tart pans in the future.

Press crumbs evenly onto bottom (not up sides) of prepared tart pan.

For easier handling, place tart pan on baking sheet prior to baking.

Line the bottom of an 8 - 9 ″ removable bottom tart pan with parchment paper and lightly grease with oil; set aside.

I didn't use tart pans for this recipe.

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

To give them a more fancy look, I used a rectangular tart pan instead of the usual square baking dish.

Even after you have rolled it out, keep the pastry - lined tart pan in the refrigerator until you are ready to bake it.

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

Use 5, 5 - inch individual tart pans for this recipe.

You could also use a large single tart pan as well.

Thank you so much for posting — I need to get some mini tart pans for this!

Spray 9 - inch diameter tart pan with removable bottom with nonstick spray.

Could you tell me what size tart pans you used?

Butter tart pan and sprinkle with sugar, tapping out excess.

Lightly oil a 4 ″ deep dish tart pan; set aside.

Options: - Serve in a rectangle tart pan and serve slices.

Transfer tart pan to a wire rack and let tart cool in pan 30 minutes.

It will be thin and delicate, so use a big spatula to transfer it into a 10 - in / 25 - cm tart pan with a removable bottom.

Gently press the mixture into the bottom and up the sides of a 9 - inch pie plate or removable - bottom tart pan coated with cooking spray.

Spray inside of tart pan ring with nonstick spray.

Set tart pan on baking sheet, and bake 30 minutes, or until golden brown and fragrant.

Once cooled, remove outer ring of tart pan by pressing up from the bottom.

I used my standard tart pan with removable bottom (11 inch).

Use about 1.5 — 2 Tbsp of dough per tart pan and press the dough on the bottom and up the sides.

My mother had, and I have now, 2 9 inch cake pans with removable bottoms, just like tart pans.

Otherwise easy to make, came out of tart pan beautifully.

Take the dough out of fridge and press it firmly into individual -LCB- mini -RCB- tart pans.

Take tart pan and generously butter the bottoms and sides.

However, you will find many tart pans in my cupboards.

The best part is that you don't even have to have a fancy tart pan to make them!

Cut it up into smaller pieces to make lining the mini tart pans easier.

I bought these cute tart pans years ago... and this is my first time using them!

2 Bring dough to room temperature and roll out thinly onto a lightly floured work surface; press into tart pans or pie plates.

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

Remove from the food processor and press the crumbs evenly into a 14 x 4 - inch rectangular tart pan, ideally with a removable bottom.

Press the crust mixture into a plastic lined tart pan.

Press the rice mixture into prepared tart pan, and using clean wet hands, press the mixture evenly along the bottom and up the sides of the pan.

I might use a couple of individual tart pans to keep it pie - ish.

Set tart pan on baking sheet, and bake 30 minutes, or until golden brown and fragrant.

On a lightly floured work surface roll out the dough to 1 / 8 - inch thick and large enough to fit a 9 - inch diameter tart pan with a removable bottom.

I made this recipe exactly as written using the recommended size tart pan.