![]() ![]() Whatever puff pastry dough you have will be fine, but if you're using a different brand, it might come in a different-sized rectangle, or you might have two smaller rectangles instead of one big one. It's made with just the real puff pastry ingredients, and it's a really high-quality product. To use a French pin, you put your hands directly on the middle of the pin and push it back and forth to roll it. I like it a lot more than the traditional American-style pin with handles, because with the French pin my hands are much closer to the dough, and I feel like I have more control over what's happening. I'm including a link to one on Amazon so you can check it out. You don't need anything fancy to make this, but in case you're curious, I use a French-style rolling pin. It's perfect for school projects and special holidaysįor a round tart, just cut the rectangular puff pastry into a large circle. This tart is really simple, and you can make whatever design you want with the fruit. Use a pastry brush to glaze the fruit with the warm jam. Arrange the cut fruit and berries on top of the mascarpone. Use a spatula to spread the sweetened mascarpone over the middle of the pastry, avoiding the border. We cut the other half-banana into smaller pieces for the stars.Ħ. When ready to assemble the tart, use a fork to press the middle portion of the puff pastry down so that the border is elevated all the way around. For our American flag design, we cut hulled strawberries in half from end to end and cut 1 1/2 medium bananas into rounds. If using bananas, have a bowl of lemon juice nearby and drop the banana slices into it as you go to prevent browning. Warm the apricot jam with 1 Tablespoon lemon juice or water over medium heat.ĥ. When the tart has cooled completely, cut the berries and fruit pieces into attractive shapes and set aside. Use an electric mixer to beat the mixture until thoroughly blended and light. Combine the mascarpone cheese with the honey and vanilla in a mixing bowl. Cool briefly, then slide onto a rack to cool completely.Ĥ. When cooked through, the pastry will remain puffed when removed from the oven and will not deflate. Bake for 12 minutes, then turn the oven temperature down to 350 degrees and bake for another 10-15 minutes, until puffed and golden brown. To do this, just drag the sharp edge of the knife along the length of the pastry in each direction, allowing it to cut through just the top layer or two and no deeper. Use the tines of a fork to prick the middle section of the pastry all over.ģ. Sprinkle the sugar around the edges of the pastry. ![]() Transfer the pastry to a parchment-lined baking sheet and use a knife or pastry scraper to trim uneven edges, creating a uniform rectangle.Ģ. Use a sharp (not serrated) knife to mark a 1-inch border all the way around the rectangle ( see pictures here). See notes for rolling pin options.) The less pressure you apply, the more light and flaky layers you'll get in the finished tart. If using a lighter-weight French-style pin, very gentle pressure may be needed. (If using a standard American rolling pin with handles, the weight of the pin is probably enough without you needing to press down. ![]() Very lightly roll the pastry just to flatten the fold marks. Remove the puff pastry from its packaging and lay it flat on a lightly floured surface. 1 14-ounce frozen puff pastry sheet (such as DuFour), thawed in the refrigeratorĪssorted fruit and berries, rinsed and dried (For the American flag design, we used 3/4 pound medium strawberries, 1/2 pint blueberries and 2 bananas)ġ/2 cup apricot jam (optional) Instructionsġ. Preheat oven to 425 degrees with the oven rack in the middle position. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |