If crust becomes too dark, cover loosely with aluminum foil. Reduce heat to 350F and continue to bake for 40 to 50 minutes until crust is golden brown and apples are very tender. Bake in a preheated 425F oven for 20 minutes. Bring pastry up over the apples leaving it open in the centre. Place apples in an approximate 9-inch circle in the middle of the pastry. Don’t worry.) Gently roll pastry up over the rolling pin and unroll onto a baking sheet lined with parchment. (If the pastry cracks a lot as you roll, next time use a bit more water and if it is very pasty you know you used too much water. If your pastry is the shape of Africa you can make an African-shaped tart or cut and paste a little to make more of a circle. Don’t worry if it isn’t a perfect circle - do not reroll. (Add more flour if pastry sticks.) Roll dough from the centre to the outside edge going around in a clockwise circle. On a lightly floured work surface, roll dough into an approximate 16-inch circle. Combine apples with brown sugar, flour, cinnamon and butter. Flatten slightly, wrap and refrigerate as above. Turn mixture out onto the counter and gather dough together into a ball. ice water and process on/off until dough starts to come together but is still in crumbs. Add very cold butter and process on/off about 10 times until butter is in tiny bits. Food processor directions: Place flour and salt in work bowl fitted with steel knife. Form dough into a flattened disk, wrap in plastic wrap and refrigerate for at least 1/2 hour. more - it shouldn’t be too pasty or too dry. Just use enough water so that mixture comes together. Sprinkle with 1/3 cup ice water and try to gather into a rough ball - add additional water, a little at a time. Butter should be in small bits but still visible. Rub the rest of the butter pieces into flour using your fingertips or a pastry blender. butter, cold, cut into bits (from above) – 1 egg, lightly beaten – 2 tbsp. apples, peeled, halved, cored and thickly sliced (4 to 6 medium) – 1/2 cup brown sugar – 1/4 cup all-purpose flour – 1 tsp. kosher salt – 1 cup butter, cold, cut into small even-sized pieces – 1/3 cup ice water (or more if necessary) Filling: – 2 lbs. – 2 cups all-purpose flour (or part whole wheat) – 1/2 tsp. Serve as is or with ice cream and/or caramel sauce. blueberries, raspberries or local grapes) over top, sprigs of mint and dust with icing sugar as shown in the photo. To decorate (not that it needs it) scatter seasonal fruit (e.g.They become meltingly tender but still hold their shape.
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