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.
Lightly grease six 3-inch tart pans with removable bottoms. Process
Preheat oven to 350\u00b0F. Grease 2 - 12-cup mini muffin trays. Cut 24 - 2 1/2 inch discs out of pie dough. Use to line muffin trays. Chill. Cut 24 - 1 1/2 inch stars from remaining pie dough. Set aside.
Distribute fruit filling between tart shells. Brush edges with egg. Place stars over fruit mixture and press edges to seal. Brush with egg and bake for 20 mins, or until pastry is golden. Serve dusted with powdered sugar.
ough to fit 9-inch tart (quiche) pan with removable bottom
Roll cookie dough into 1\" balls.
Place one ball in each section of mini muffin pan.
Bake approximately 8-10 minutes at 350 degrees.
Once done, immediately form tart shape with a wooden tart shaper.
Cool a few minutes then move to cooling rack.
Remove from pans (toothpicks are helpful).
Cool completely.
Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
Fill each tart with the cream cheese mixture.
Top with thinly sliced fresh fruit of choice.
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.
nto an ungreased 11-in. tart pan with removable bottom or
ides of a 9 inch tart pan or pie plate. Bake
10 inch round, fluted tart pan with removable base. Roll
Preheat oven to 325\u00b0F. Lightly grease and line 8 mini loaf pans with parchment paper.
Bring dried fruit, oil and 1/4 cup water to a boil. Reduce heat and simmer for 5 mins. Remove from heat and stir in sherry and egg. Add cake mix and almonds, mixing well to combine. Spoon into holes and smooth surfaces. Bake for 35-40 mins, or until a skewer inserted in the center comes out clean. Let cool in pans.
buttered 9-inch fluted tart pan; trim edges; place sheet
10 1/2-inch tart pan with removable bottom (or
ough to a 9 inch tart pan with removable bottom.
aking tray.
To make tart dough, sift flour, 2 tbsp
Preheat oven to 350 degrees F (175 degrees C).
Arrange phyllo tart shells on a baking sheet. Fill each shell with about 1 teaspoon Swiss cheese and 1/2 teaspoon bacon.
Lightly beat egg, half-and-half, basil, parsley, garlic powder, salt, and black pepper together in a bowl. Pour about 1 teaspoon egg mixture into each phyllo shell.
Bake in the preheated oven until egg is set in the middle and lightly browned, 12 to 15 minutes.
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.