Meyer lemon tart
Brownie Tart with Whiskey Meringue
I love tips and I love winning.
How to Win at Fitting Tart Dough into the Pan:
- Ease the dough over a rolling pin and roll it up loosely. Unroll on top of the tart pan.
- Lift the edge of the dough with one hand and ease it into the corners of the pan with the other.
- Press the dough into the fluted sides of the pan, creating a distinct seam around the pan’s circumference. If parts of the edge are too thin, fold the dough back on itself.
- Run the rolling pin over top of the tart pan to remove excess dough. The finished edge should be 1/4-inch thick, if not press the dough up over the edge and trim the excess.