Spread 1/4 of the butter
mixture over the dough using a rubber spatula (it will be a thin layer - don't worry, it's enough).
Place another strip of parchment
paper over the dough ball and roll out each one into a rectangle about 8 x 4 inches.
Sprinkle 2 tablespoons
sugar over dough edge and the other 3 tablespoons over apples.
Gather into a solid mass in the middle; then use the sides of the plastic to
wrap over dough as tightly.
Transfer the dough to a large bowl; sprinkle the
water over the dough and use a rubber spatula to fold the dough until the water is absorbed.
With the back of a spoon, gently spread
jam over dough, leaving a 1 / 4 - inch border so the jam doesn't stick to the sides of the pan.
Once the dough is in the tart pan, spread the cheese mixture into the bottom of the
pan over the dough.
Once it's no longer sticky, place a kitchen
towel over the dough and let rest for 5 minutes before you roll it out.
Brush beaten
egg over the dough with a pastry brush to create a flaky, golden crust on the outside.
Your lender often provide the details in an agreement, which you should carefully understand before
handing over any dough.
Using your hands shape it into a log shape and fold the parchment paper in
half over the dough.
Place a piece of aluminium
foil over the dough, pushing it gently out to the edges, and fill the pan with pie weights or dried beans.
Spread 3 tablespoons butter
over dough stopping at least 1 / 2 - inch from the edges on the long sides.
Also, the urgency of getting precise
control over your dough is a bit less when there's one or two loaves instead of 3 or 4 dozen.
Arrange the
ham over the dough, overlapping it slightly as needed, and leaving a 1 / 4 - inch border on both long ends.