Sentences with phrase «tart pans on»

Place the tart pans on a rimmed baking sheet and refrigerate for 20 minutes.

Transfer the tart pan on the baking sheet to the oven.

Put the tart pan on larger pan or cookie sheet and put them both into the oven.

Place the tart pan on a baking sheet (there might be some butter that oozes out of the tart pan).

When ready, place the tart pan on a larger baking pan and bake until the crust is golden brown, about 13 - 15 minutes.

It was far too hot here to put the oven on, so I did it in a tart pan on the grill, which worked great (next time, I might even try a pizza stone)-- no sogginess, no over-cooking, and best of all, no hot kitchen on a 90 degree night..

Place the tart pan on a larger baking sheet and bake the crust until golden brown, about 13 - 15 minutes.

Put the tart pan on a baking sheet.

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.

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

Place the tart pan on a rimmed baking tray and bake until golden, 20 - 25 minutes.

10 Place the pie plate or tart pan on a baking sheet and gently pour the filling over the cauliflower.

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.

Place each tart on a jelly - roll pan.

Bake 40 to 45 minutes, switching position of pans on racks halfway through baking, until tops of tarts are light golden and a pick inserted in centers comes out clean.

Place the tart on a sheet pan covered in foil.

Release tart from pan and serve on a platter or serve in the dish.

Using a 8 inch pie plate (or tart pan) as a guide, invert pie pan on puff pastry.

Place the six tarts on a sheet pan and bake for 18 - 22 minutes until golden brown.

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.

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.

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

Bake pie crust as directed on box for One - Crust Baked Shell, using 9 - inch glass pie plate or 10 - inch tart pan with removable bottom.

Transfer the batter into a lightly greased tart pan with a removable bottom placed on a rimmed baking sheet.

Next, holding the tart pan with 1 hand flat on the bottom, slide the ring up your arm.

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.

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.

But I can attest that the recipe is amazing as - is, just pay attention to your tart pan size and load up on corn syrup for your holiday candy making:)

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?

If you do not have a tart pan it should work to just make one giant chocolate chip cookie on a parchment - lined baking sheet.

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

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.

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.

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.

Slice the tart on the pan's removable bottom.

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.

I made a second batch in a wider tart pan (and shortened baking time) and had a hit on my hands with the thinner crust and layers... much easier to cut and serve.

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

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.

Once the tart was chilled I removed it from the pan, spread on the coconut whip, drizzled the whole tart with the salted vanilla caramel sauce, and took a bite.

Cool tart in pan on rack at least 20 minutes, then remove side of pan.

Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes.

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.

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.

On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan.

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.

Press dough into tart pan, ensuring even coverage across the bottom of the pan and about 1/4 to 1/2 inch on the sides.

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