Sentences with phrase «tart pan with»

Fit the dough into a 4 - by -14-inch tart pan with a removable bottom and press the dough into the corners and sides of the pan.

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.

Directions 1 Cut a circle of parchment paper to fit the base of a 10» fluted tart pan with a removable bottom.

cornstarch 1 scant cup sugar Equipment: Deep tart pan with removable bottom Instructions: Place the flour, baking powder and salt in a large bowl.

Fold the dough in half and carefully lay it in a 10 - inch tart pan with a false bottom and fluted edges.

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 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.

Grease a 9 - inch tart pan with butter or olive oil.

Lightly oil the bottom and sides of a 9 - inch tart pan with a removable bottom or a 9 - inch pie plate.

Ease pastry into an 11 - inch tart pan with removable bottom, being careful not to stretch the pastry.

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

Lightly spray 10 - inch tart pan with non-stick cooking spray.

When you're ready to roll the dough, butter a 9 - inch tart pan with removable bottom.

Mix the cookies with the coconut oil and milk and press over a 9 inch tart pan with removable bottom.

Press the dough into a 10 - inch tart pan with a removable bottom.

Press dough into bottom and up sides of tart pan with your fingers, then flatten with the bottom of a large measuring cup.

Prepare a 9 - inch tart pan with a removable bottom by oiling it with 1 teaspoon coconut oil.

Lightly grease a tart pan with coconut oil and press the dough against the bottom and sides of the pan to create a crust of even thickness.

If you plan on creative baked goods on the regular, it's worthwhile investing in the following: bundt pan, springform pan, tart pan with removable bottom, 8 1/2 x4 1/2» loaf pan.

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

Press into 9 - inch tart pan with removable bottom, trimming any excess.

Carefully roll the dough circle up onto the rolling pin and unroll it over an ungreased 10 - inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan.

Transfer to 9 - inch tart pan with removable bottom.

Preheat the oven to 350 degrees F. Spray a 14 - inch x 4-1/2 - inch rectangular tart pan with non-stick cooking spray and line the bottom with parchment.

Spray a 9 - inch pie pan or tart pan with oil.

tart pan with a removable side.

I only have a 9 inch springform pan and a 10 inch tart pan with removable bottom.

Line 9 - inch tart pan with removable bottom with pastry crust; trim away excess pastry.

Of course, you can use a 9 - inch pie plate if you don't have a tart pan with a removable bottom.

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.

Line the dough in each mini tart pan with a small piece of baking / greaseproof paper.

Grease a 9 - inch tart pan with butter or olive oil.

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

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).

Press the mixture evenly into a tart pan with a removable bottom.

I used a 10.5» glass tart pan with scalloped edges (my pie pans all being used): it took a few extra minutes to get the gingersnaps crust to fit into the scallops, but the tart pan gave it even greater elegance.

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

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.

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.

Lightly coat a 6 1/2 - inch (16 cm) tart pan with cooking spray.

I filled the tart pan with the filling and popped it in the freezer to set.

Press dough into 10 - inch tart pan with removable bottom.

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

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

After your mixture is complete, spray your tart pan with cooking spray and then begin filling it!

Lightly grease an 8 ″ tart pan with a removable bottom; set aside.

Press the crust into a 9 - inch tart pan with a removable bottom.

Line each tart pan with a square of foil, then fill with a single layer of pie weights (or dried beans).

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

It's enough to press into a small 6» tart pan with a removable bottom OR a wide - mouth mason jar top works as a make - shift tart pan.