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Results 11 - 20 of 51 for tart shell dough
11. FRESH PLUM TART
To Make Pastry: Sift flour ... to make a dough. Press into a ball ... bottom of pastry shell all over with a fork. ... whipped cream, if desired.
In a large bowl blend ... and form the dough into a ball. Knead the ... bottom of the shell with a fork and chill ... and bake the tart in the top third of ... rack for 5 minutes.
13. APPLESAUCE TARTS
Peel and core apples; cut ... only until the dough clings together stiffly. Form the ... to prepare the tart shells, remove the dough. Preheat ... "ice cream"). Serving Size: 6
TART SHELL: Preheat oven to 425 degrees. Fit pastry dough into 9-inch removable-bottom tart pan. ... minutes before serving. Makes one 9-inch tart.
First make the crust: Place ... and process until dough forms a ball. Remove from ... into a large tart shell with a removeable bottom. Line ... sweetened lightly whipped cream.
This pastry can be made ... process until the dough forms a ball around the ... Cover and refrigerate tart shell. Combine 2 1/2 cups ... the apricot glaze. Serve.
17. COCONUT TARTS
PASTRY: Sift flour with salt ... blend well. Knead dough slightly. Cover and refrigerate about ... to form pastry shell. Spoon 1 tablespoon filling ... shells as directed above.
18. FRESH FRUIT TART
1. To prepare the crust, ... ingredients until the dough begins to form a soft ... 9-inch round fluted tart pan with a removable bottom. ... of the tart shell, and continue to bake ... glaze over the fruit.
Stir together flour, almonds, sugar, ... mixture until a dough forms. Shape into a disk. ... 10 minutes; transfer shell to rack to cool completely. ... a more decadent tart, drizzle with melted chocolate before serving.
20. TART SHELLS
Blend the flour and salt ... Using one-half of dough at a time, roll dough ... pan wells or tart pans. Flute pastry edges. Prick shells thoroughly with a fork. Bake ... about 24 tart shells.
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