Refrigerate the pie shell for 30 minutes, then freeze for 20 minutes. Use a tart pan with a removable bottom The best tart pan I've worked with is from Wilton, which you can buy on Amazon The Wilton pans are sturdy and come as a set of 3 tart pans with removable bottoms at 3 different standard sizes (8', 9', and 10'), which means you are covered for most. Starting at the bottom, firmly press the dough into the sides of the pan to increase the height of the rim. A few extra suggestions for getting a tart out of a pan. ![]() As with all non-stick bakeware- never use metal scourers or harsh abrasives. Gently press the dough into the bottom and up the sides of the pan. Made from heavy-duty carbon steel that won't warp, this pan is easy to clean, simply hand wash in warm soapy water, rinse and dry thoroughly or pop in the dishwasher. ![]() Designed to have an exaggerated fluted edge to give your pastry a pretty finish, the edges have been left straight for ease when trimming off pastry – simply allow the pastry to overlap the edges and using a rolling pin press off any excess. ![]() Ideal for baking tarts, quiches, pies and flans the snug fitting removable base with non-stick coating makes for easy release with no sticking on the sides.
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