9 1/2-inch tart pan, preferably with a removable
our the filling into the tart shell and smooth the top
he lemon filling into the tart shell and smooth the top
he pan.
Put the tatin pie in the oven and
rown and crispy. Let the tart cool for 10 to 15
(5 inch) loose-bottomed tart pans with parchment paper.
utter in a 28 cm tart tin over a medium heat
reased 9 1/2-inch tart pan; press into fluted edges
ax paper. Serve the vegetable tart hot in wedges.
o cool before assembling the tart.
Grease a 9 or
uffed and golden. Carefully flip tart onto serving plate. Dust with
or later use.This dough recipe can be used to make
rust is golden. Carefully transfer tart on parchment paper to a
ee note in my Chocolate Tart Dough recipe regarding this step.)
ough into four 4-inch tart pans (or one 9 or
10 1/2-inch tart pan with removable bottom (or
nd up the sides of tart pan to form a crust
20 to 23 cm) tart pan (instructions for how to
efore using.
Make the tart: Roll out the pastry on
ough to fit 9-inch tart (quiche) pan with removable bottom