![]() Allow to cool and serve warm or at room temperature. Loosen the tarts with a metal spatula so they don't stick to the paper. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Sprinkle the apples evenly with the sugar and dot them with the butter.īake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged 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. With the 12-inch side closest to you, use a pizza cutter or sharp knife to cut 6 equal strips, each 2 inches wide. ![]() Roll out one sheet of puff pastry to a 12 x 10 inch rectangle, leaving it on the the parchment it comes on for easy transfer. You don’t want to cut all the way through. To make the tart, keep one sheet of puff pastry in the fridge as you start to work with the other. Score edges of puff pastry creating a 1/2 inch border all around the pastry. Transfer to a parchment lined baking sheet. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples. Thaw one sheet of puff pastry until room temperature. Line 2 sheet pans with parchment paper.Ĭut each sheet of puff pastry into 4 squares.
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