Mix Bisquick and 1/3 cup sugar.
Cut in margarine until crumbly.
Mix in egg until soft dough forms.
Spray fruit tart pan with Pam.
Work dough toward edges.
Prick with fork.
Bake 10 to 12 minutes at 375\u00b0 until brown.
Preheat oven to 350\u00b0F.
Whisk together egg, half and half, sugar, vanilla.
Set aside.
Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
Pour custard mixture over and push down so the croissants absorb the custard.
Let sit 10 minutes, then press again.
Place in water bath, cover with foil but poke holes so steam can escape.
Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
hambord and fresh or/& frozen fruit.
ough to fit 9-inch tart (quiche) pan with removable bottom
10 inch loose-bottomed tart pan.
Combine powdered sugar
(4 inch) loose-bottomed tart pans.
Sift flour into
9 inch loose-bottom tart pan.
Sift flour into
efrigerator until ready to assemble tart. (Pineapple can be used in
Heat oven to 300\u00b0.
Beat butter and sugar until light and fluffy.
Blend in flour.
Press mixture onto bottom and sides of 12-inch pizza pan.
Bake 20 to 25 minutes or until lightly browned.
Cool completely.
ides of a 9 inch tart pan or pie plate. Bake
10 inch round, fluted tart pan with removable base. Roll
nto an ungreased 11-in. tart pan with removable bottom or
buttered 9-inch fluted tart pan; trim edges; place sheet
10 1/2-inch tart pan with removable bottom (or
aking tray.
To make tart dough, sift flour, 2 tbsp
ough to a 9 inch tart pan with removable bottom.
Press cookie dough evenly into bottom and up side of greased 9-inch fluted tart pan with removable bottom.* Bake in preheated 350\u00b0 oven for 18 to 22 minutes or until edge is set and center is still slightly soft.
Cool completely in pan on wire rack.
Beat cream cheese, sugar and vanilla in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2-inch of edge; arrange fruit as desired.
Refrigerate for 1 hour.
Remove rim of pan; slice into wedges.
ides of 10\" removable bottom tart pan. Bake until golden, about
Heat oven to 300\u00b0.
Beat butter and confectioners sugar until light and fluffy.
Blend in flour.
Press mixture onto bottom and up side of a 12-inch round pizza pan.
Bake 20 to 25 minutes or until lightly browned.
Cool completely.
Prepare Vanilla Filling. Spread on cooled crust.
Cover.
Chill.
Prepare Fruit Topping. Cover.
Chill assembled tart.