Not exact matches
Spoon in the filling — there will probably be a little bit
of filling left over;
let it cool and stick it in the fridge for feasting on the following day — and place the remaining
dough on top, pinching around the
edges with your fingers to seal the lid.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and
let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all
of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie
dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum
of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the
edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
This means the
dough has not reached the top
of the mold at the
edges, and you shouldn't
let it!
I ended up
letting dough drip off the
edge of a mixing spoon into the water then baking when all done with cheese then putting sauted onions on top.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the
dough starts to come together 3) Shape the
dough into a ball on a cool, flat, floured surface 4) Flatten
dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and
let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once
dough has chilled, roll pastry
dough on a sheet
of parchment paper until it has expanded to the size
of the tart mold (I used a rough mold the size
of a large pizza) 9) Leaving at least an inch
of dough free, arrange apple slices by overlapping them slightly in the shape
of a circle, starting from the outermost part
of the circle, until you reach the inside 10) Fold the
edges of dough over the filling and then sprinkle the
dough with a bit
of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side
of whipped cream or ice cream (optional)
Let it rise uncovered for the second rise for at least 1 hour or until the
dough has risen to the top
edge of the bread pan, spraying it or sprinkling it with a little water a couple
of times during this second rising session.
Cover the pan with greased saran wrap and
let the
dough rise until it's about 1/4 inch above the
edge of the pan (it can be more, as I never seem to catch it in time).
Top
dough with a piece
of crumpled parchment paper,
letting ends extend over
edges of pan.
Cover with a towel and
let rise until
dough reaches top
edge of sheet, about 45 minutes.
Carefully line the prepared pan,
letting a little
of the
dough overhang the
edge.
Transfer to tart pan; lift up
edges and
let dough slump down into pan, then gently press into
edge of pan.