![]() Place overlapping slices of apples diagonally across each piece of pastry and place a slice of apple on each side. Slice the apples crosswise in 1/4-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baler. Peel the apples and cut them in half through the stems. Place the pastry pieces on the prepared sheet pans and refrigerate while you prepare the apples. Unfold the sheets of puff pastry and cut each sheet into quarters. Allow to cool and serve warm or at room temperature.Preheat the oven to 400 degrees F. Loosen the tart with a metal spatula so it doesn’t stick to the paper.(I used apricot jam and used a whisk to break up large chunks. When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture.*Don’t worry! The apple juices will burn in the pan but the tart will be fine! If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender.Bake for 30 minutes, rotating halfway through.Sprinkle with the full 1/2 cup sugar and dot with the butter.(I tend not to use the apple ends in order to make the arrangement beautiful.) Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.Slice the apples crosswise in 1/4-inch-thick slices.Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem.Preheat the oven to 400 degrees, preferably on convection.To Prepare the Apples and Finish the Tart: Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.(I would roll it out on the parchment paper.) Using a ruler and a small knife, trim the edges. ![]()
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