Apple Tarts with homemade Puff Pastry
2 cups of flour
sprinkle of salt
2 and a half sticks of butter
1/2 cup of cold water
3 Apples cut into thin slices
sprinkle of raw sugar
Trust me, making your own puff pastry isn't hard. It is worth it. Even just once, to say you did it. If you try, you will succeed.
Mix the flour and salt in a stand mixer, or if you're like me, with the whisk attachment on your hand mixer.
Add the chilled butter and mix briefly. It should look like a rough mess. Add the water and mix for a few more seconds. It will look like the first rough mess made an even bigger mess. Wonderful. You're doing perfectly.
Turn the mess onto a floured counter and try to make it into a rectangle shape. Fold the right third of the dough into the center. Then, fold the remaining two thirds over the dough, it should be another rectangle. If it falls apart just shape it back and keep going.
Turn it 90 degrees and fold the dough again. Turn it another 90 degrees and fold the dough again.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Once the dough has chilled, continue with three more turns. You can use a rolling pin to roll the dough into a rectangle shape.
Rest in the fridge, again, for 30 minutes.
Make one more round, that's three total turns, and chill for 15 minutes.
Then get ready to use your HOMEMADE puff pastry. (a chef expert you immediately become. Go out and buy your white puffy hat.)
Slice the apples into thin and even strips.
Take out your puff pastry and roll into a large rectangle. Depending on how thick you want each tart. They puff up a lot, so slightly thin is better than very thick tarts.
Cut the tarts into equal sized rectangles and place on a baking sheet with parchment paper.
Brush an egg wash, (one egg with a little milk) on each tart.
Lay the apple slices on top of each tart, overlapping slightly so they look slightly like an accordion.
Sprinkle all the tarts with raw sugar, or normal sugar if you don't have the raw sugar.
Bake at 400 degrees for about 20 minutes. Until slightly brown on top and still light on bottom.
Pairs Well With
I was never very patient. Always fidgeting when I had to wait even for a few minutes. If I had to wait for my mom in a store while she was trying on clothes, I would always escape to the racks and mix up the clothes. It was too perfect, everything in order and sorted by color. What's wrong with sticking a black dress in between the red wool sweaters? I'm trying to work on being more patient. Taking my time, not to be perfect, but just to do my best. Without cutting corners or giving up halfway through. That's why I started baking. To do my best, it's not always perfect. Not even usually perfect. But, I try. I work hard and sometimes, like with this recipe, a long time. At the end, the taste isn't as important as me being able to say, 'I did the best I could, and that's good enough for me."