Not exact matches
As you can see, some of the strips may be a little wider or longer than the other — simply just bring the strips
over the top of the
apples, closing the fruit into the center of the
pastry.
Lay the puff
pastry over the cooked fruit, making sure that the
pastry completely covers the
apples.
For Dairy - Free and Egg - Free
Apple Galette, sliced
apples are mixed with cinnamon, brown sugar, and lemon juice, then placed
over a dairy - free and egg - free homemade
pastry dough and baked.
Her
apple pies were stunning, grated
apple instead of stewed or chopped and a lovely thick shortcrust
pastry and a sprinkling of sugar
over the top.
Roll up the
pastry around your rolling pin, then unroll it
over top of the
apple filling.
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)
Drizzle
over the
apples, sprinkle with the sugar, and bake for 30 to 35 minutes, until the
pastry is lightly browned and puffed around the edges.
-- Spread the
apple purée all
over the
pastry leaving out the outer margin.
Arrange
apples in
pastry shell; sprinkle morsels
over apples.
This Upside - down
Apple Tart recipe transforms a few simple ingredients into caramelized
apples with cinnamon
over a flaky, buttery puff
pastry crust.
Enticing petite plats include Moules Vinaigrette — steamed mussels served chilled and topped with tangy garden dressing; Fricasée de Crevette — sautéed shrimp in roasted garlic, basil and parsley butter
over toasted crostini; and Assiette de Blinis — a puff
pastry assortment which includes smoked salmon and crème fraiche,
apple compote and brie and gruyère cheese.
Used the
pastry blender to combine the flour and chilled butter pieces, then poured the flour / butter mixture
over the egg / cream / cheese /
apple mixture and used a dough whisk to mix until just incorporated.
Using a
pastry brush, brush melted butter evenly
over each
apple.
Finally, if you want to make this look a little dressier, you can warm some
apple jelly in a microwave and spread a thin layer of it
over the top with a
pastry brush.
Crumble a log of Canadian Celebrity label Cinnamon Goat Cheese
over the hot sautéed
apples, or the
apple pie filling, mounded on the
pastry, and serve immediately with a hot cup of your favourite coffee.