![]() Important to cover every bit of dough with apples otherwise any exposed bit of dough will burn. I also use about 2 tablespoons of butter rather than a half stick. I have gradually sprinkled with less and less sugar and now use about 2 tablespoons rather than 1/2 cup. I confess that I have only ever made it with Pepperidge Farm Puff Pastry though I intend to try the tart pastry this Thanksgiving. It is a simple delicious dessert that always receives raves. I have made this tart (from the cookbook) more times than I can count. After baking I'll try either the apricot glaze with brandy (I don't care for Calvados) or a caramel glaze. After reading all the reviews I think I'll make 3 layers of overlapped, sliced apples and sprinkle a bit of light brown sugar over each layer. I also have a baked bottom pie crust that I don't want to waste. ![]() I received a fruit basket with a variety of apples so I'll use them. I saw this recipe too late for Thanksgiving but I thought I would make it because of the extra groceries I still have. I'll be using less next time.Įasy and delicious! Made in two tart pans. You really don't need as much sugar or apricot jam as she says. Puff pastry helps a lot with the time, and I do like to add cinnamon to my apple desserts. Yes, Ina, YES! It's always a mess when I make it, but worth the mess. Have anyone tried to make any part of this tart in advance or freeze the whole thing? I would really like to make it in advance especially when I have to cook a lot on Thanksgiving and my oven is tied up. Allow to cool and serve warm or at room temperature. Loosen the tart with a metal spatula so it doesn't stick to the paper. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. ![]() Step 5īake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter. 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. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. Roll the dough slightly larger than 10x14 inches. Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |