In a large bowl, toss apples with lemon juice. In a small bowl, combine sugars, flour and spices. I wouldn't recommend using a food processor for this recipe. I'm using my Bosch universal plus mixer, but you can use a large bowl and an electric mixer if you prefer. Allow to cool and serve warm or at room temperature. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle transfer to a 9-in. Ingredients 1 cup sugar, divided 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 6 medium tart apples, peeled and thinly sliced 1 tablespoon. Making The Pte Sucre Add the softened butter and powdered sugar in the bowl of your stand mixer with the paddle attachment and mix on low speed until combined. Apple slices are baked on a layer of pastry cream in a sweet shell, then garnished with apricot glaze. Loosen the tarts with a metal spatula so they don't stick to the paper. A classic French dessert you can make at home. 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. Add the diced butter and white vegetable fat and rub in with. To make the pastry, measure the flour into a bowl. Cover with the remaining apple slices and add 3 tablespoons cold water. granulated sugar Juice of 1/2 lemon Pinch nutmeg 4 tbsp. Arrange the cloves evenly among the apples. 10 mins Total Time: 50 mins Ingredients 4 sweet-tart apples, peeled, cored, and thinly sliced 1/2 c. 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. Arrange half the apple slices in the bottom of a shallow 900ml pie dish and sprinkle with the caster sugar. 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. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples. 375 gm block puff pastry 50 gm finely chopped almonds 4 Fuji or gala apples For rubbing apples: lemon juice 30 gm butter, melted 90 gm caster sugar To. Line 2 sheet pans with parchment paper.Ĭut each sheet of puff pastry into 4 squares.
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