nto a 10-inch fluted tart pan with a removable bottom
00b0F. Grease a 10 inch tart pan.
Combine flour, almonds
4 x 5-inch rectangular tart pan with removable bottom. Roll
ides of 9-inch-diameter tart pan with removable bottom. Bake
urface to fit a rectangular tart pan (4 x 13 inches
inute.
Pour into unbaked tart shell.
Bake at 375
oom temperature before using.).
Tart:
Preheat oven to 375
In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Pat chilled mixture into a 9 inch tart pan.
Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.
ooled custard into the baked tart shell.
Top with the
You will need a tart pan with a removable bottom
o line a 9-inch tart pan with removable bottom. Prick
arefully flip it onto a tart pan.
Sprinkle some flour
nto a 9-inch fluted tart pan with removable bottom.
nch round loose-bottomed fluted tart pan, trimming edges. Place on
br>Grease 8 (3 inch) tart pan. Divide pastry dough into
To Make Tart Shell: Roll out one sheet
5. Using your favorite pastry recipe for 9 inch pie or
- by 1-inch round tart pan with a removable bottom
rease an 8 inch springform tart pan. Roll out dough between
orm.
Press into a tart pan with a removable bottom