![]() ![]() Slowly pour in the water and vinegar mixture and stir with a rubber spatula or fork until the dough starts to come together. ![]() Add the cold butter:Īdd the cold butter, stirring to coat each slice with flour so they don’t stick together. In a large bowl, whisk together the flour and salt. Combine the water and vinegar:Ĭombine the water and vinegar and keep in the refrigerator until ready to use. Chill the butter again thoroughly after handling. As the tart cools off it’ll begin to stick to the pan, making it difficult to invert in one piece.ġ/2 cup granulated sugar Quick Puff Pastry Slice and chill the butter:Ĭut the butter into thin 1/4-inch (6mm) slices. Don’t leave it in the pan much longer than this. After you take the tart out of the oven, let it cool for 10 minutes. ![]() The caramel will emulsify once you’ve added the apples and the juices mix in. Keep cooking the butter and sugar until the sugar turns a medium caramel color. It’ll look like you’ve done something wrong.
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