our the filling into the tart shell and smooth the top
Bake tart crust in pan at 425\u00b0 for 10 minutes.\tRemove from oven and sprinkle with mozzarella cheese and let cool. Slice tomatoes thin and drain on paper towels.
Arrange tomatoes on melted cheese in crust.
Combine basil leaves, garlic, mayo, parmesan and pepper in processor.
Spoon mixture evenly over tomatoes.
Bake for 20 minutes at 375\u00b0 until bubble.
Serve warm.
he lemon filling into the tart shell and smooth the top
Make the crust: using a mixer fitted with
You will need a tart pan with a removable bottom
ieces and refrigerate while preparing tart crust.
Preheat oven to 350
Make the tart crust: Using a mixer with a
he pastry and line the tart pan, line the pastry with
1/2-inch fluted tart pan with removable bottom, letting
d carefully invert both, setting tart pan right side up. Remove
Grease a 9 inch springform tart pan.
Using a food
Lightly grease a 9-inch tart pan with removable bottom. Place
9 1/2-inch tart pan, preferably with a removable
ny unsweetened buttery crust recipe to produce a crisp crust.
Boil enough
Grease a 9-inch round tart pan with removable bottom. Place
25\u00b0.
To make crust, combine gingersnap crumbs, butter and
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.
o line a 9-inch tart pan with removable bottom. Prick
Prebake tart shell and brush warm shell
o fit an 11-inch tart pan with removable bottom. Line