![]() Leave to cool, and dust with icing sugar just before serving. While still warm, gently ease out the apple petals to make them look prettier, if you wish. Prepare a bowl half filled with water and the lemon juice. Thaw the puff pastry at room temperature if you haven't done so yet. ![]() Gently lift the tarts out of the tins to a wire rack. powdered sugar for decorating (optional) Preparation time: about 20 minutes to prepare, plus 45 minutes to bake. Bake for 45-60 minutes or until the pastry is crisp. Repeat with the remaining pastry strips and apples to make more tarts.Ĭover loosely with foil – this is important, or the apples will burn. ![]() The apple slices should be placed half-sitting on the pastry, with the curved peel edge sticking out onto the worktop, to form the petals. Arrange 10-15 apple slices, slightly overlapping, along the length of the pastry. Taking one strip of pastry at a time, stretch it out until it is about 38-40cm long. Press down slightly, then bake for 12-15 minutes at the same temperature until crisp.īrush a 12-hole cupcake or muffin tray with melted butter. Roll up like a Swiss roll, cut into 1cm slices and put on a lined tray.
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