10 1/2-inch tart pan with removable bottom (or
reased 9 1/2-inch tart pan; press into fluted edges
Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
or later use.This dough recipe can be used to make
ough into four 4-inch tart pans (or one 9 or
eftovers were refrigerated, continue with recipe method as below.
Remove
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
Position rack in center of the oven, preheat oven to 350 degrees; line a baking sheet with parchment paper.
Starting with the pastry dough: mix together the flour, sugar and salt in a medium bowl; cut the butter into small bits and work into the flour, along with the eggs, until a smooth dough is formed.
Cover with a clean kitchen towel and set aside for 10 minutes before rolling dough out on a floured board.
For the filling: combine the water, sugar and lemon zest in a saucepan and bring to a boil over medium heat, boil until the ...
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.