![]() ![]() Like most puff pastry baked goods, this tart should be served the day it is made. After that, the puff pastry crust looses its crunch and flakiness.Simply apply a thin single brushing over the apples. Do not over-brush melted butter on top of the apples or you will get butter oozing out of the tart in the oven.Combine sugar and cinnamon sprinkle over crusts. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Puff pastry warms up quickly and can get sticky. 225g/8oz Odlums Cream Plain Flour 125g/4oz Butter or Margarine pt/150ml Cold Water (approx) 4 large Cooking Apples, peeled, cored and sliced Sugar, to. On a lightly floured surface, roll out crust cut into twenty 2-1/2-in. Act fast when rolling out and cutting out the puff pastry into a circle and transferring it onto the baking sheet.Add six tablespoons of cold water, bring the dough. Mix in the egg until it forms a dough, then form into a puck shape. It is easy to make, uses lots of butter (in true French fashion) and turns out great. 250g Stork Baking Margarine 100g icing sugar 350g flour 1 egg. Place the flour in a large bowl and rub the butter into the flour and toss through 25g of the sugar. For the pastry, rub the butter into the flour, sugar and a pinch of salt in a bowl until crumbly. For this, I recommend the rough puff pastry recipe from Clotilde Dusoulier. Although I honestly often rely on store-bought puff pastry to save time, you can of course make your own puff-pastry from scratch.However, I don’t recommend using a red currant jelly as its red color would be too dark for the apple slices. You could also use an apple jelly as the taste would go hand-in-hand with the taste of this tart. Sprinkle with 1/3 cup sugar, cinnamon, nutmeg and cardamom toss to coat. Prick the bottom and sides of the crust with a fork and bake until lightly browned, 8 to 10 minutes. For this Thin Apple Tart, I love to use a traditional Apricot jam thinned out with water as it gives a subtle yellow glaze that is perfect to highlight the apple slices. Roll out one refrigerated pie crust to fit a greased 9-inch tart pan with a removable bottom, trimming any overhang.
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