Still, your dip will brown eventually if you serve all at once, so serve in small batches, with the rest stored in the fridge like so: Rub a little olive oil onto a
sheet of plastic wrap, then press the
wrap, oil side down, onto the surface
of the dip — the
thin film
of oil creates an impermeable barrier, with
plastic as a reliable backup.
Roll out the dough as
thin as possible, roughly 1 / 8 - inch (3 mm), between two
sheets of plastic wrap or baking paper, it keeps the dough from sticking to the baking pin.
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)
Day One Place chicken breasts, one or two at a time, between two
sheets of plastic wrap and pound with the non-tenderizing side
of a mallet into cutlets about a 1/4 inch
thin or a little thicker if you prefer.