Sentences with phrase «use tart pans»

I didn't use tart pans for this recipe.

(I only used about 1/2 of the crumb mixture because I used a tart pan and the crumb would've fallen everywhere.

Place the dough in a 9» cake pan, I like to use my tart pan with a removable bottom but if you don't have one a cake pan works great.

I named it a tart because I used a tart pan, but it technically is a pie dough, rolled into a tart pan.

If using a tart pan, roll the rolling pin over the top to cut the excess dough off.

Now, the original recipe suggested that you use a tart pan, but I think you can skip it, and go galette - style.

I did use the tart pan, a trick I'd never thought of with other galettes.

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.

First, one of my favorite fall desserts is this Pumpkin Cheesecake with Gingersnap Crust and second, I love any excuse to use my tart pan.

I made this variation of my chocolate walnut pie at the last minute, using a tart pan because all of my pie pans were full of other pies.

I think it's time I broke out my under - used tart pan and forced myself to set aside some nectarines for your recipe.

I use a tart pan, but any 9 inch round baking pan should do.

Not exact matches

Roll the crust into a 12 - inch circle and press into a 9 - inch pie plate or deep dish tart pan, crimping the edges if using a pie plate.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

If using homemade pie crust, break the dough into three pieces and roll into circles large enough to fit in 5 - inch tart pans.

I love the shape of the rectangle tarts — I used a silicon mold — but you could definitely make this in an 8 - inch pan.

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

I loved how this dessert came out when I used individual tart pans with removable bottoms, but it also works using an 8 - inch flan tin or springform pan.

My mom bought me some adorable mini tart pans a while ago, and as soon as I saw this peach tart recipe, I knew I had found the perfect way to use them.

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.

Also, I made a 1 1/2 recipe of the dough, which was just enough for the 10 ″ tart pan that I used.

Used 4 tbsp sugar and gala apples (a little over 2 lbs) in a 10 inch tart pan.

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.

(An easy way to cut it is to use a 11inch tart pan as a «cookie cutter»).

I couldn't find my tart pan, but used a springform, and it came out awesomely.

1) Could one just use a shortbread crust that instead involved making shortbread dough and pressing it into the tart pan?

Just be careful of the size tart pan you use — without giving it enough attention, I used my 13 ″ pan, and wondered why the crust layer was so thin... sticking with the recipe's instruction of using a 9 ″ pan will give much better results!

Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.

Using your rolling pin, carefully roll up the dough and transfer to a 9 - inch tart pan with a removable bottom.

Then I mixed ricotta, shredded Parmesan, salt, pepper and chopped basil, and put it in the pastry crust until it almost reached the top of the edges (I used a narrow rectangular 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.

Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.

I used an old tart pan so I greased it with a thin layer of coconut oil).

I used a small cake pan that's about 10 cm (4 inches), but if you don't have such pan, you can use 2 - 3 mini tart pans or even muffin molds.

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.

Allow to cool in the pan for 2 - 3 minutes, then carefully remove (if using a muffin tin or heart shaped pan to make individual tarts, flip out onto a cutting board).

I didn't have a tart pan, so I used a pie dish, and I was surprised that the crust still came out clean.

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 jonagold apples I found must have been big because it took less than 4 to fill the tart (I used the same pan listed).

I used a large decorative tart / pie pan and did not have as many layers, but it still worked very well.

NOTE: If using a standard long and narrow rectangular tart pan you may have some tart crust dough left over.

I used the suggested size of tart pan, but perhaps it wasn't as deep as it could have been.

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

Note that I used a greased nonstick deep dish pie pan instead of a tart pan; it worked just as well.

Use one of the butter wrappers to butter your tart pan.

I just got way too excited to use my beautiful new tart pan that my friend gifted me.

While you can buy special Financier molds to bake these cookies, I just use either individual tart pans (molds) or a miniature muffin tin.

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

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

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.