Preheat oven (175\u00b0C).
In a bowl,mix together the apples,raisins,sugar and cinnamon, set aside.
And in the other bowl,make the apple tart mix,egg and butter into a dough.then build a bottom and walls by a dough in a springform,make sure that there is enough dough left to build a window on the top of the tart.
Pour the fillings (apples,raisins,sugar and cinnamon) into the springform.
Build a window (remaining dough) on the top of the tart.
Cook in the oven for 60-65 minutes.
he pastry and line the tart pan, line the pastry with
CRUST:
Place the butter
hick slices.
Combine the apple slices with the lemon juice
greased 9-inch square tart pan with removable bottom. Lift
rm before using.
For crust:
Blend flour, powdered
our the filling into the tart shell and smooth the top
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
You will need a tart pan with a removable bottom
Make the tart crust: Using a mixer with a
Crust:.
In bowl, stir together
This recipe is for a 9.5-inch, double crust, deep-dish pie
egrees.
Mix dry pie crust ingredients, then add oil and
1/2-inch fluted tart pan with removable bottom, letting
sugar and salt for the crust.
Coat the butter in
Lightly grease a 9-inch tart pan with removable bottom. For
Prebake tart shell and brush warm shell