Apple Flory A Puff Pastry Tart Scotland Food

APPLE TARTS

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
• Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter.
• Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature.

EASY PUFF PASTRY APPLE TART

Steps:

• Preheat oven to 400F/205C. Line a baking sheet with parchment paper and set aside.
• Cut puff pastry into two long strips, each approximately 9x30 cm (3.5x12 inch).
• Peel apples, cut them in half through the core, and remove the core using a melon baller or a knife. Place the halved apples cut side down, and slice into very thin pieces.
• Arrange apples on the pastry, overlapping each other slightly, leaving a bit of a border around the sides. For each tart, sprinkle half of the sugar and gently brush with half of the melted butter.
• Bake for 20-25 minutes, until edges are golden brown. Allow to cool completely on a wire rack.
• Serve warm or at room temperature. Sprinkle with powdered sugar and serve with ice cream if you like.

PUFF PASTRY APPLE PIES

Steps:

• Preheat the oven to 200C/180 Fan/Gas 6.
• Heat the apples, 50g/2oz of the caster sugar, the butter and 3 tablespoons of water in a saucepan over a medium heat. Bring the mixture to the boil, stirring well, then cover and reduce the heat until the mixture is simmering. Continue to simmer for 3-5 minutes, or until the apple has softened.
• Remove the lid and stir well, then cook for a further 2-3 minutes, or until the apple has completely broken down to a purée. Taste the purée and stir in more sugar as needed, then remove the purée from the heat and set aside to cool.
• Place one sheet of puff pastry onto a baking tray lightly greased with butter. Lay the slices of marzipan on top of the pastry to cover, leaving a border of 2cm/1in all the way around.
• Spread the cooled apple purée over the layer of marzipan, then brush the pastry border with a little of the beaten egg.
• Fold the second sheet of puff pastry in half lengthways, then carefully score the pastry from the folded side towards the cut side at 1cm/½in intervals down the length of the pastry, leaving 2cm/1in intact at the cut side of the pastry.
• Unfold the scored pastry and lay it exactly on top of the apple-covered pastry, then crimp the edges to seal the two sheets of pastry using your fingers.
• Trim the edges of the pastry and brush the top of the Bramley apple slice all over with the remaining beaten egg. Sprinkle the top with demerara sugar, then bake in the oven for 25-30 minutes, or until the pastry has risen and is crisp and golden-brown.
• Allow to cool slightly before serving, serve with the clotted cream.

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
• Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
• Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

APPLE PUFF PASTRY TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square.
• Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together.
• Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.

QUICK AND EASY APPLE TART

Steps:

• Preheat the oven to 400 degrees.
• Place the puff pastry rectangles onto two baking pans that have been sprayed with nonstick spray. Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
• Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
• Remove from the pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, and/or a sprinkling of powdered sugar.

APPLE FLORY -- A PUFF PASTRY TART (SCOTLAND)

Steps:

• Peel, core & slice the apples & place them in a saucepan with the sugar & water, then cook them over medium-low heat until reduced to a pulp.
• Mix in the cinnamon & zest & add more sugar if necessary.
• Preheat the oven to 425 degrees F.
• Roll out the pastry thinly & use half of it to line a deep 8-inch pie plate.
• Spoon in the apple mixture, then gently warm the marmalade to soften it before spreading it carefully over the apple filling.
• Use the remaining pastry to make a top for the pie, & dampen the edges slightly before sealing them together completely & fluting them.
• Roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart.
• Brush the top with milk & bake in the hot oven for 10 minutes, before reducing the oven's temperature to 375 degrees F, & bake the tart another 20-25 minutes, or until well risen & golden brown.
• Serve warm with cream.

FLAT APPLE & VANILLA TART

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
• Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
• Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
• Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

MUSHROOM- FONTINA PUFF PASTRY TART

Steps:

• Preheat oven to 425°F Position the rack to the middle of the oven.
• Heat the oil and butter in a 12" saute' pan over medium heat. Once the butter starts to foam, add the mushrooms and garlic.
• The mushrooms will quickly absorb all the fat in the pan.
• Sprinkle with 1/2 t salt and stir until the mushrooms release their moisture and start to shrink, about 2-3 minutes, maybe a bit longer.
• Increase the heat so that you hear a steady sizzle; stir occasionally.
• In about 5 minutes, when the liquid evaporates, and the mushrooms start to brown, give an occasional sweep of the spoon, once a minute, to let the mushrooms edges brown nicely, about 2-4 more minutes. REsist the inclination to stir to often.
• Turn off the heat and stir in the pepper and parsley. Add more salt if needed. Add the other herbs and set aside to cool.
• TART:.
• Thaw the puff pastry sheet at room temperature until pliable, 30-45 minutes.
• Lightly dust a work surface with flour. Unfold the pastry sheet and roll it into a rectangle about 10x15 inches and 1/8" thick.
• Slide onto a baking sheet lined with parchment paper.
• Prick the pastry crust all over with a fork but NOT the outer 1" on all sides.
• Over the 1" border, brush with the beaten egg wash. You will not use all of it.
• Bake the pastry until it begins to puff up and surface feels dry, about 5 minutes.
• Prick the crust with a fork or skewer to release the steam if it puffs up like a pillow.
• Scatter the mushrooms onto the pastry, leaving a 1"border.
• Bake until the border is puffed up and golden brown, about 10 minutes.
• Remove from oven and scatter the cheese on top the mushrooms and continue baking until the cheese melts, about 2-3 minutes.
• Cool briefly and slice. Using a pizza cutter/wheel will help wit tis.
• Enjoy!

BEEF, MUSHROOM & CHèVRE PUFF PASTRY TART

Steps:

• Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add ground beef, salt, mushrooms and mustard. Continue to cook for another 2 minutes. Remove from heat and set aside.
• Slice puff pastry into 5 to 6 inch squares and place on a parchment-lined baking tray. Brush each square with olive oil. This will help crisp it up.
• Add a couple of tablespoons of mushroom and beef mixture onto each pastry square. Add a few knobs of chèvre to each tart, then a few sprigs of fresh thyme. Bake for 425⁰F for 10 to 15 minutes, or until golden. Remove, slice into halves and drizzle with a little olive oil.