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
he pastry and line the tart pan, line the pastry with
1/2-inch fluted tart pan with removable bottom, letting
Heat oven to 450 degrees.
Prepare pastry for One-crust pie as directed on pie crust package except divide dough into 6 equal parts.
Roll each part into 4-inch circle.
Fit over backs of muffin cups or 6-ounce custard cups, making pleats so pastry will fit closely.
Prick with fork and place on baking sheet.
Bake 8-10 minutes.
Cool and remove from pans.
Just fill with (warm?) pie filling and top with whipped cream or Cool Whip.
Unfilled tart shells can be frozen for future use.
d carefully invert both, setting tart pan right side up. Remove
Make your favorite recipe for pie crust.
Roll out and cut in small rounds to fit cupcake tins.
Add 1/2 teaspoon real strawberry jam (not jelly) to each tart crust, then add filling to 3/4 full and bake at 375\u00b0 until lightly browned or 20 to 25 minutes.
Let cool, then frost with frosting and top with 1/2 maraschino cherry in center.
Grease a 9 inch springform tart pan.
Using a food
Lightly grease a 9-inch tart pan with removable bottom. Place
9 1/2-inch tart pan, preferably with a removable
ny unsweetened buttery crust recipe to produce a crisp crust.
Boil enough
Grease a 9-inch round tart pan with removable bottom. Place
25\u00b0.
To make crust, combine gingersnap crumbs, butter and
o line a 9-inch tart pan with removable bottom. Prick
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.