![]() ![]() You can also sprinkle grated orange zest over the apples after baking for some added zip. Right away, place the sliced apples in a medium microwave safe bowl and toss with water and lemon to prevent browning. Cut the apples in half, remove the core, then cut the apples in paper thin slices (leave the peel). Serving option: Make individual mini apple tarts in smaller 5 inch ramekins.įlavor: I definitely suggest a sprinkle of cinnamon or nutmeg before or even after baking. Thaw the puff pastry for at least 2 hours or overnight. I don’t want to mislead you though – this is not a low cal dessert!įresh fruit Substitutes: Try other fruits like bananas, peaches, pears. To make a Banana Tart, follow the same instructions as in the recipe, using 2 bananas sliced on the diagonal instead of the apple. Lower calorie version: you can reduce the butter to 1 – 1 1/2 tablespoons and the sugar to 3 tablespoons if you want to save a few calories. Puff pastry: If you can, get a package of puff pastry that is pre-rolled into two separate sheets (then you don’t have to roll it) and one that says “made with butter” on the package. ![]() Sprinkle with powdered sugar.Ingredients – apple, butter, brown sugar, puff pastry (and a pinch of flour)Īpples: Use any fresh apples that will hold up well like honeycrisp apples, gala apples, cortland apples, golden delicious, braeburn, jonagold or fuji. If you like tart apples to offset the brown sugar, try granny smith apples.With the 12-inch side closest to you, use a pizza cutter or sharp knife to cut 6 equal strips, each 2 inches wide. 100g unsalted butter, softened, plus extra for greasing 1 lemon, juice 4 Jazz Apples 75g light brown soft sugar 75g ground almonds 2 tsp ground cinnamon. Roll out one sheet of puff pastry to a 12 x 10 inch rectangle, leaving it on the the parchment it comes on for easy transfer. Check at about the 30 minute mark, if the apples are looking like they’re burning before the puff pastry has cooked through, cover with aluminum foil. To make the tart, keep one sheet of puff pastry in the fridge as you start to work with the other. Bake for 40 – 45 minutes, until cooked.Gently press to seal and then roll from one end to the other and carefully place into the greased muffin tin. Fold up the bottom part of the dough to cover the bottom half of the sliced apples – it’s kind of like your tucking them into bed.Be sure to start layering the apples about a ½-inch in from the side edge of the pastry and stop about ½-inch from the end, so they'll roll up more easily. Place the apple slices at the top half of the strip of puff pastry and so that they’re overlapping by half.Thinly spread each pastry slice with 1 tablespoon of Nutella – don’t take it all the way to the edge of the puff pastry.Cut into 6 equal slices, approximately 2½ inches wide. In a small bowl, combine the granulated sugar and brown sugar with the cinnamon blend well and set aside. Bake for 35 minutes to 45 minutes until golden brown on the underside. Then place the tray in an oven, pre-heated to 375☏. Don´t cut of the peel Now use the peeler to make thin pieces. Pop the tray in the freezer for 1-2 minutes to cool the pastries down. Cut the apple into quarter and cut out the apple seed. ![]() Unfold the puff pastry sheet, lightly flour the top and roll out lengthwise to about 15 inches in length. Line a large rimmed baking sheet with foil and then top the foil with a sheet parchment paper. Place the roses on a baking tray or cupcake tin lined with parchment paper. Alternatively, you can simmer them on the stove until pliable. Microwave for 3 minutes to soften the apple slices. for about 45 minutes, or until the pastry is well browned. cinnamon sugar as needed (1/4 cup sugar with 1 tsp cinnamon) powdered sugar, optional. Add the lemon juice and swirl with your fingers. 2 pieces rectangular puff pastry, rolled less than 1/8-inch thick, about 3 wide by 12 to 14 long. ![]()
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