br>Remove ring and slide tart carefully onto serving platter while
9 inch flan or tart pan with a removable, fluted
ver bottom of pre-baked tart shell. Place shell on baking
o 9 inch in diameter tart pan with removable bottom.
br>To make into an appetizer:
Spoon ratatouille into the
Roll pastry on floured surface into 12-inch circle; transfer to ungreased cookie sheet.
Combine flour and Equal; sprinkle over peaches and toss.
Arrange peaches on pastry, leaving a 2-inch border around edge of pastry.
Sprinkle peaches lightly with nutmeg.
Fold edge of pastry in.
Bake tart in preheated 425\u00b0 oven until crust is browned and fruit is tender, 24 to 30 minutes. Makes 8 servings.
nd flour; spoon evenly into tart shells.
Combine egg, milk
For Crust:
Combine flour and salt.
Cut in shortening.
Add just enough ice water to hold dough together.
Refrigerate for 30 minutes.
Roll out dough on lightly floured surface and transfer to an 11-inch tart pan with removable bottom.
Trim edges and freeze crust for 15 minutes.
Preheat oven to 375\u00b0.
nch round. Fit dough into tart pan and fold overhang inward
or making the Raisin Butter Tart. In a mixing bowl, mix
13x5 inch loose-bottomed tart pan. Roll pastry between sheets
Grease a 9 inch springform tart pan.
Using a food
oaching liquid.
Assembling The Tart: Preheat oven to 350.
9 1/2-inch tart pan, preferably with a removable
ill be trimmed after the tart is in the pan, if
Make tart shell:.
Blend together flour,
he outside edge of the tart, lay slices on their sides
o 375\u00b0F.
FOR TART DOUGH:
Combine butter + 1
efore using.
Make the tart: Roll out the pastry on
ch (20 to 23 cm) tart pan (instructions for how to