![]() Brush the dough with egg wash and place the apple slices on top, slightly overlapping each other. Use a fork to score a ½ inch border around the edges of the dough. Unfold the thawed pastry on a parchment lined baking sheet. Place the dough in the refrigerator for 15 minutes. Toss the sliced apples, light brown sugar and cinnamon in a bowl. If the dough is too sticky, add a bit more flour. Pour the egg mixture in the well and with your hands blend the mixture together until it forms a dough. In a separate bowl, beat two eggs, egg yolk and butter together, then add the cinnamon and salt. Place flour and sugar in a bowl, stir together and make a well in the mixture. The cider should be mahogany in color and the consistency of a sauce. Reduce the cider to one cup in a pot over medium heat. To Plate: The tarts can be served warm or at room temperature, with your favorite ice cream on top. Brush the tarts lightly with the beaten egg. Spread one tablespoon of apple jelly on each disc and place one or two apple slices on top of the jelly. Roll the dough into six discs (you may have some dough left over) about 6 inches in diameter. Don’t let the tart thaw, best baked from frozen.Preheat oven to 350 degrees F.
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