10 1/2-inch tart pan with removable bottom (or
reased 9 1/2-inch tart pan; press into fluted edges
Pour some sauce over the tart just before serving, passing the
or later use.This dough recipe can be used to make
ough into four 4-inch tart pans (or one 9 or
Preheat oven to 375F; arrange tart shells on a baking sheet.<
nd up the sides of tart pan to form a crust
9 1/2-inch tart pan, preferably with a removable
20 to 23 cm) tart pan (instructions for how to
efore using.
Make the tart: Roll out the pastry on
ough to fit 9-inch tart (quiche) pan with removable bottom
our the filling into the tart shell and smooth the top
n the center of each tart.
Top with 1/2
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 side.
Rustic Apple Tart is best served on the
Prebake tart shell and brush warm shell
n diameter. Line 12 individual tart pans 5-in/13-cm
hipped cream.
VARIATION: This recipe can be made diabetic-friendly
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
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.