Puff pastry dough is one of the most time consuming part of baking. So we usually get ready to roll ones from the supermarket. I decided to make some tarts today using one of these rolls. I baked an apple one and a mushroom-tomato tartizza. Both turned out strictly okay. And that’s why they are the OK tarts 😦
The apple tart turned out slight soggy as I didn’t use Granny Smith apples. I assumed the regular ones wont make that much of a difference. But they did. And the chef confirmed why. The regular ones are apparently more juicier and leave out more water while cooking.
|Assemble sliced apples, brown sugar, powdered cinnamon and a little butter on one sheet of puff pastry and bake for 10 to 12 mins at 400 degrees F|
I still went ahead and blogged both as a reminder for a better next time. Here is the tomato-mushroom tartizza that could have done with a little less cooking time.
|Spread some tomato pasta sauce and arrange mushroom, basil leaves and shavings of Parmesan on top of a puff pastry sheet and bake for 10 minutes. Don’t forget to turn on your timer!|