The OK tarts

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 😦

They tasted pretty good so didn’t go on to become a ‘Tart Fail’

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!

3 thoughts on “The OK tarts

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