![]() Bake in the preheated oven for 35-40 minutes or until the pastry is nice and golden brown and the apples have softened. For the filling, whisk cream cheese until smooth. Press each into a cup of a mini muffin pan. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Brush the pastry with the egg wash to create a golden crust. Unfold 1 refrigerated pie crust onto a lightly floured surface. Prod the top of pastry with a fork to allow the steam to release or cut four slits into the pastry near the centre, but not joining. Brush the pastry with the egg to give an even coating. Hold the plate with one hand and using your other trim any excess pastry from the rim of the dish using a knife. We originally came to check out the shop but stayed for lunch. Transfer the tart pan to a wire rack to cool. Cover with an aluminum foil tent if the crust gets too dark. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Roll the remaining pastry a little wider than the plate, dampen the edges of the pastry which is on the plate and place the second piece across the top of the apples. Combine the egg yolks, 3/4 cup sour cream, sugar, and 1/4 cup flour and beat until smooth. Toss the apple slices in the remaining 50g of sugar and arrange over the pastry leaving a 2cm diameter around the outside edge. Knead the pastry lightly, then if necessary wrap in cling film and chill in the fridge until firm enough to roll out. I use one large egg: if you use a medium egg you may need to add some cold water. Roll out half the pastry to the size of the plate and lay across. Make the pastry: Put the flour into a bowl and rub in the butter. Add six tablespoons of cold water, bring the dough together using a cold knife to create a soft dough. GuillaumesParis /food/recipes/fine-apple-tart. Place the flour in a large bowl and rub the butter into the flour and toss through 25g of the sugar. A thin puff pastry base layered with discs of apple may just become your favourite apple dessert. ![]() Preheat oven to 160 ̊C/325 ̊F/gas mark 3 and grease a 23cm ovenproof plate. ![]()
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