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How to make apple tart with puff pastry




how to make apple tart with puff pastry

One, you can cut the sheet into three thinner rectangles, which means youd just cut along the existing scores.
Thaw the puff pastry sheet on the counter for about 20-30 mins until it is betonvloer waterdicht maken huis pliable enough to roll.
Its basically a miniaturized French apple tart made even simpler by using puff pastry as the crust.
This will result in three smaller tarts, with less puff around the sides.Its another sweet treat; glazed and shiny, puffed and golden.Please try again later.It seriously took five minutes (minus the thawing and baking time) to throw together.Im still craving all the squash, apples, cinnamon and nutmeg.When theyre sliced, throw them into a bowl.Let them sit for a few minutes so theyll get nice and juicy.The sheets are tri-folded, so they look like rectangles.



Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar).
Bake the tarts for about 30 mins, until the edges are puffed and the apples and crusts are golden brown, brushing midway through cooking with the glaze.
Yes, I said a cup.
Watch Queue, queue _count total loading.Then I just cut a couple of thin slices And serve it with vanilla (or cinnamon) ice cream.Either way is fine.Remove from pan immediately and place on a serving platter.Remove from the heat and let stand.Gently stir together the apples.Lay the apple slices in a tight concentric circle on each pastry round, leaving a half inch border around the edge.As you can see, this is the thinner rectangle of pastry, and the apples just about fill up the space.Place into the refrigerator to chill while you prep the apples.Lay each apple half cut side down on the cutting board and slice into very thin half moons.


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