10 1/2-inch tart pan with removable bottom (or
reased 9 1/2-inch tart pan; press into fluted edges
or later use.This dough recipe can be used to make
ough into four 4-inch tart pans (or one 9 or
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
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
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.
Divide pastry into 24 equal parts; roll each into circle 3 1/2 to 4 inches in diameter.
(I roll a small ball of pastry and then press it in tart pan.)
Line 24 small tart pans with pastry.
Mix sugar and flour; beat egg, milk, vanilla and butter thoroughly. Fold in nuts.
Place 1 scant tablespoon mixture in each tart.
Bake in preheated 425\u00b0 oven for 15 to 20 minutes or until set.
Roll out the dough 1/8-inch thick on a lightly floured surface. Fit it into a 10-inch tart pan with a removable fluted rim and trim the edge, leaving a 1/2-inch overhang.
Fold the overhang inward onto the side of the shell, pressing it firmly, and chill the shell for 30 minutes.
Spread the chocolate, melted, on the bottom of the shell and chill the shell for 15 minutes.
In a large bowl, stir first 5 ingredients until blended. Spoon into pie or tart shell. bake in a 375\u00b0 oven 45 minutes or until knife 1/2 in center comes out clean.
he lemon filling into the tart shell and smooth the top
In a large bowl, stir first 5 ingredients until blended. Spoon into pie or tart shell.
Bake in 375\u00b0 oven for 45 minutes or until knife inserted halfway between center and edge comes out clean.