Separate hazelnut butter into 9 equals
parts and roll between your hands to form little balls (the
dough may still be a little
soft, that's ok, it will work well too).
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)
Anyway, the bun seemed to have risen fine but when I pulled them out, the tops were too
soft, and when I tried cutting through one, the
dough was still a bit moist inside and the top
part of the «skin» had risen so much but all the
dough was still at the bottom!
When the potatoes are cool enough to handle, add them and the bean mixture to the bowl with the dry ingredients, and mash it all together with your hands to form a
soft dough, making sure there are no dry
parts remaining.