The Pastry Chef's Apprentice by Mitch Stamm
Author:Mitch Stamm
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2011-09-03T16:00:00+00:00
g Moisten the edges of the dough.
18 Press the cylinder into the fluted sides of the tart pan, sealing it to the bottom circle of dough (h).
h Press the cylinder into the sides of the tart pan.
19 Remove the filling (see recipe following) from the refrigerator.
20 Spray a work surface with nonstick cooking spray.
21 Place the filling on the sprayed work surface and form a ball. Flatten the ball and press it out until it is nearly the size of the tart pan.
22 Place the filling on top of the half-baked crust and press it evenly to the edges of the pan (i).
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