Sentences with phrase «tart pan sides»

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.

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.

Separate the dough into four parts and press it evenly into the bottoms and sides of four 5 - inch (12 - cm) tart pans.

Carefully separate the side of the tart pan from the bottom.

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?

Transfer the mixture to the tart pan; press firmly into the bottom and up the sides of the pan.

Line the bottom and sides of a 9 - inch (23 cm) fluted tart pan with a removable bottom with the dough.

OVERLAP apples on dough in a ring 2 inches from edge if going galette - style, or up to the sides if using the tart pan.

The way I transfer it to a cake stand or serving plate is to pull up the sides of the plastic wrap so that it's no longer sticking to the edges of the 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).

Press the chilled dough into a 9» tart pan and use your fingers to press the dough into all of the corners and up the sides of the pan.

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

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.

Is the crust up the sides or just on the bottom and also, did you remove it from the tart pan before serving or cut pieces right in the pan?

Coat the bottom of a 9» tart pan with some butter, and distribute the pastry evenly on the bottom and the sides.

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.

On a lightly floured cutting board, roll out the dough to 3/8» thick and line a 9» tart pan, pressing along the sides and removing excess from the edges.

Fold in half and carefully transfer to a 9 - inch tart pan, pressing it into the bottom and all the way up the sides.

Press the crust firmly into the bottom and sides of an 8 to 9 - inch tart pan.

Transfer to the tart pan; using lightly moistened hands, press the mixture evenly along the bottom and up the sides of the pan to form the crust.

The sides of the tart are about 2 - inches tall so a 3 - 4 inch high pan is perfect.

Remove the tart from its pan by holding the bottom in the center and letting the sides fall down.

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

Using a measuring cup, firmly press cookie mixture into bottom and up sides of tart pan.

Make the crust: Grease the sides and bottom of a 9 - inch tart pan with nonstick cooking spray.

Press crumb mixture onto the bottom and up side of an ungreased 10 - inch tart pan or 9 - inch pie plate.

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.

Using your fingers, simply press the mixture into the prepared tart pans, pressing it up the sides.

Press into a tart or pie pan, taking care to press some up against the sides to hold in the filling.

Transfer the pastry to your pie or tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.

Before serving, remove the sides of the tart pan and garnish with fresh raspberries.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

Spoon the crumbs into the prepared tart pan, and press into an even layer along the bottom and sides.

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

Take tart pan and generously butter the bottoms and sides.

Grease the bottom and sides of a 12 - inch tart pan with a removable bottom and set it aside.

Transfer dough to a 9 1/2 - in tart pan and, using your thumb, press into sides and bottom corner.

Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes.

Firmly press into bottom and up the sides of tart pan.

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

Transfer crust to tart pan; press onto bottom and up sides of pan.

Dump about half of the crumbs into a 9 - inch loose bottom tart pan and press the dough evenly into the sides of the pan.

Press into the bottom and sides of the tart pan.

Remove sides of tart pan.

Dump the crumbs into an 8 ″ tart pan with removable bottom and press evenly into the sides and bottom.

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

butter or lightly spray the tart pan with one of those vegetable cooking spray as this makes it much easier to remove the sides and bottom of the pan after baking.

Dump this mixture into the prepared tart pan and press the dough out until the sides and bottom are evenly covered.