nch round. Fit dough into tart pan and fold overhang inward to
e trimmed after the tart is in the pan, if there are
Prepare pastry for 10-inch tart pan.
Roll to a 12-inch circle and place in tart pan that has a removable bottom.
Prick the pastry and bake at 450\u00b0 for 10 to 12 minutes.
Cool.
o 400.
Place lined tart pan in oven, bake for 10
rease a 24-cup mini-tart pan or mini-muffin pan. Transfer the dough circles
raham crumbs into a 9\" tart pan. Spread along the bottom and
1/2-inch fluted tart pan with removable base. Place on
Preheat oven to 400\u00b0F. Line a large baking tray with parchment paper. Arrange squash in a single layer on prepared tray. Drizzle with 2 tbsp oil and sprinkle with rosemary. Season. Bake for 30 mins, or until golden brown.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Sweat onion for 3 mins. Add chorizo and cook for 6-7 mins, or until crisp. Add vinegar and stir to combine.
Combine roasted squash and chorizo mixture. Mash coarsely then distribute between mini tart shells. Top with goat cheese.
o 9 inch in diameter tart pan with removable bottom.
Gently
Unfold pie crust and roll into it is thin. Cut rounds from it to fit mini tart pan shells. Press into mini pan. Fill each crust with 1 teaspoon of goat cheese, Feta cheese or Bleu cheese and basil, rosemary or dill. Beat egg with half and half and salt. Spoon this mixture over the cheese in the tart shells. Bake at 375\u00b0 until puffed, about 25 minutes. These are really simple and good. Makes about 2 dozen tarts.
9 inch flan or tart pan with a removable, fluted rim
13x5 inch loose-bottomed tart pan. Roll pastry between sheets of
Grease a 9 inch springform tart pan.
Using a food processor
Preheat oven to 375 degrees F (190 degrees C). Place frozen mini tart shells on a baking sheet.
Beat the butter, sugar, egg, evaporated milk, and vanilla extract, mixing until fully combined. Stir in the coconut. Place 1/2 teaspoon of jam into each mini tart shell, and fill the shells with about 1 tablespoon of the coconut mixture.
Bake in the preheated oven until the shells and topping are lightly golden brown, about 20 minutes. Cool on wire rack.
7 inch loose-bottomed tart pan.
In a food processor
Preheat oven to 450\u00b0F.
Place prepared tart shells on cookie sheet.
In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well.
Pour mixture into prepared mini tart shells.
Place one whole pecan in the middle top of each tart.
Bake at 450\u00b0F degrees, on middle oven rack for 10 minutes; turn heat to 350\u00b0F degrees and bake a further 7 or 8 minutes.
nside a greased 24-count mini muffin pan.
In a large
14x5 inch loose-bottomed tart pan.
Join pastry sheets together
aramel pecans, line a baking pan with parchment paper. Place the
Preheat oven to 350\u00b0.
Chop ham and onion finely.
Add cheese, egg, pepper and mustard.
Mix well.
Unroll entire package of crescent rolls into one large rectangle.
Cut into 24 small squares.
Place each square in a mini-tart pan.
Shape to fit pan. Place filling in tarts and bake for 15 minutes.
Yields 24 appetizers.