When ready to serve, remove the sides from
the tart pan and place the tart on a serving board or platter.
Press into
a tart pan and place in the refrigerator while preparing filling.
Then just press the pastry into
your tart pan and place into the freezer.
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.
Not exact matches
Roll out the crust
and place it in a nonstick 9 - inch
tart pan with a removable bottom.
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 pan in the oven
and bake 12 minutes.
Place the six
tarts on a sheet
pan and bake for 18 - 22 minutes until golden brown.
Lightly grease
tart pan with removable bottom
and place on a large, 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.
When ready,
place the
tart pan on a larger baking
pan and bake until the crust is golden brown, about 13 - 15 minutes.
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.
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
tart pans on a rimmed baking sheet
and refrigerate for 20 minutes.
Place the
pan in the center of the oven
and bake until the
tart is firm
and golden brown, 12 - 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.
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.
Place the
tart pan on a larger baking sheet
and bake the crust until golden brown, about 13 - 15 minutes.
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.
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 dough in
tart pan,
and using your fingers, press dough so that it covers every part of the
pan.
Roll out the dough into a circle,
and place in a
tart pan.
Place the
tart pan on a rimmed baking tray
and bake until golden, 20 - 25 minutes.
Take a generous tablespoon
and roll into ball
and place in mini
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.
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.
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.
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.
cornstarch 1 scant cup sugar Equipment: Deep
tart pan with removable bottom Instructions:
Place the flour, baking powder
and salt in a large bowl.
10
Place the pie plate or
tart pan on a baking sheet
and gently pour the filling over the cauliflower.