![]() ![]() The next step is to thinly slice the apples for the top of the tart. Once the applesauce compote is ready, you let it chill in the fridge with the dough. Tears were wept for this applesauce it was so good. Eventually, you start to get what looks like a chunky applesauce, that looks and smells and tastes so delicious. Once these apples start to caramelize, you add some apple cider and let the mixture reduce while stirring and mashing up the apples. You put brown sugar, salt, and butter in the pot on the stove, and once it thickens add some chopped Pink Lady apples. This was so enjoyable because it just smelt so damn good. While the dough was chilling, I made the compote. This recipe only calls for half of the rough puff recipe, so I put half in the fridge to chill for my apple tart and the other half in the freezer for later. They weren’t super distinguishable but they were there so I decided to go for it. So I let the dough chill for a bit longer and did it all over again, and this time, I had thin lines. I mistakenly rolled it out too thin the first time and I think I folded it the wrong way the second? Either way, wasn’t pretty. Once you’ve done that you cut the folded dough in half and should be able to see thin lines of dough throughout. You then rotate the dough 90 degrees and do it again. You take the chilled dough out of the fridge, let it warm up a touch, hit it with the rolling pin and then roll it out into a long rectangle, and then do the letter fold. Full honesty, this was the part I messed up. You then place the clumps of dough in plastic wrap, mold into a square and refrigerate for 2 hours. ![]() As Claire states in the recipe, this dough is meant to look and feel quite dryer than your average pie dough so I really had to restrain myself from adding more water. Then you add the sliced butter for the fridge and slowly add ice water until the dough comes together. Once the butter from the freezer is firm, you grate it into the dry ingredients and toss together. You start by freezing 1.5 sticks of butter and the dry ingredients (flour, sugar, salt), and then refrigerating the other 1.5 sticks of butter cut into thin slices. This was actually easier than I thought, which was a comforting surprise. The first component is to make the rough puff. Time management is a good thing to have on your side when deciding when you’re going to do this bake because the rough puff pastry does need to be chilled a couple times before it’s ready to be shaped. You make a pastry, make a compote, slice some apples and bake. With that excitement came some doubt, some questioning, some cheering, and a whole lot of butter.Īt the core (pun intended) of this recipe, there isn’t a lot to it. Julia and I were both so excited to make our first rough puff and really start to step into the light of “real” bakers like the ones we love to watch on TV. This week we made Claire’s Apple Tart with…wait for it…Rough Puff Pastry! Now, as a long-time fan of Great British Bake-Off but not a super experienced baker, I would hear the term “rough puff” said multiple times a season and watch with wonderment at the creations. Hello to all and happy belated Father’s Day! (And happy belated posting because yesterday a lot of babies wanted to be born). Almost a quarter of the way through! Lauren’s Take The base of this tart was another Foundational Recipe (the Rough Puff Pastry), which means we were able to check off recipes 23 and 24. Happy Sunday, everyone! Since we made the Salty Nut Tart a few weeks back with our fellow Dessert People, our next bake from the Pies and Tarts chapter of the book was Claire’s Apple Tart.
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