![]() ![]() Once dough is fitted into pan, snap collar shut and trim edge to 1-inch height using paring knife. Gently ease dough into springform pan with collar closed but unfastened. ROLL-OUT CRUST: Follow tart recipe directions, rolling dough into circle approximately 2 inches larger than size of pan and about 1/4 inch thick. PRESS-IN CRUST: Pat dough into pan (with collar fastened), pressing dough 1 inch up sides to approximate height of sides of tart pan, and bake as directed. With the roll-out crust, we found it simplest to leave the collar closed but unfastened when fitting the dough and then fasten it once the dough was in place. Its removable collar helped release both types of crusts without damaging them. 28 Items Pie Dishes & Tart Pans Product Type Color Material Brands Set Size Collection Sort & Filters + 1 more Exclusive Emile Henry French Ceramic Artisan Ruffled Pie Dish Our Price 59.95 Organic Pie Weights Jar 21.95 Exclusive Williams Sonoma Goldtouch Pro Nonstick Pie Dish 22.95 39. Its curving sidewall adds a touch of character to finished pastries while also serving the functional role of helping crusts bake perfectly. But what if you don’t own a tart pan? We tried various options, including cutting out the bottom of a disposable aluminum pan, but our favorite hack for both press-in and roll-out crusts was a 9-inch springform pan. The stoneware construction of the tart dish is well-suited to baking, and outperforms materials like aluminum to provide steadier, more even heat. A round tart pan’s removable bottom allows you to turn out beautiful crusts without marring the sides.
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