9 1/2-inch tart pan, preferably with a removable
et cool.
Filling: Beat almond paste and sugar until smooth
You will need a tart pan with a removable bottom
our the filling into the tart shell and smooth the top
t into a 9 inch tart pan with a removable fluted
Make the almond tart dough: In a small bowl,
Bake tart crust in pan at 425\u00b0 for 10 minutes.\tRemove from oven and sprinkle with mozzarella cheese and let cool. Slice tomatoes thin and drain on paper towels.
Arrange tomatoes on melted cheese in crust.
Combine basil leaves, garlic, mayo, parmesan and pepper in processor.
Spoon mixture evenly over tomatoes.
Bake for 20 minutes at 375\u00b0 until bubble.
Serve warm.
he lemon filling into the tart shell and smooth the top
Make the crust: using a mixer fitted with
ieces and refrigerate while preparing tart crust.
Preheat oven to 350
Make the tart crust: Using a mixer with a
he pastry and line the tart pan, line the pastry with
o fit an 11-inch tart pan with removable bottom. Line
s bubbly and crust is golden. Carefully transfer tart on parchment paper
1/2-inch fluted tart pan with removable bottom, letting
he refrigerator.
Almond Crust.
To make the crust: In the bowl
he crust: Grease the sides and bottom of a 9-inch tart
Lightly grease a 9-inch tart pan with removable bottom. Place
ectangular or 8-inch round tart pan with removable bottom.
br>Make the crust: Pulse the oat flour, almond flour, tapioca flour