0 minutes before proceeding with recipe.
On a floured surface
10 1/2-inch tart pan with removable bottom (or
- by 1-inch round tart pan with a removable bottom
4 x 4-inch rectangular tart pan with removable bottom.
rectangular tart pan, buttered.
Fill it with jam.
Add
1/2 tablespoons of jam on each slice. Distribute the
ven. Spoon some of the jam or pastry cream onto the
From this recipe I made one 9\" tart and 6 small individual tarts
9 1/2-inch tart pan, preferably with a removable
epare 1 cup of Simple Berry Jam in advance, add
ough to fit 9-inch tart (quiche) pan with removable bottom
ut 1 Basic Pie Crust recipe.
Using a 3-inch
Caramelized Onion-Tomato Jam:
In a high-sided
nch round loose-bottomed fluted tart pan, trimming edges. Place on
Grease a 14x4 inch fluted tart pan with removable base. Line
Preheat oven to 350\u00b0F. Lightly grease 2 - 12-cup muffin pans. Line a baking tray with parchment paper.
Cut 24 - 5 1/2 inch rounds from pastry. Press into prepared recesses. Cut remaining pastry into 6 hearts, 6 clubs, 6 spades and 6 diamonds, each about 1 inch long. Place on prepared tray. Brush with egg white and sprinkle with sugar. Bake tart shells and shapes for 8-10 mins, until golden brown.
Spoon 2 tsp jam or marmalade into each tart shell. Top with shapes.
T.
of the jam.
Bake on the lowest
ie pan.
Heat apricot jam, brown sugar, and heavy cream
inutes.
Press dough into tart pan using \"lift and pinch
0 inch diameter round fluted tart pan with removable base.