Carla Makes an Apple Tart From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Prjndigo
If you wanna do this and. well, do the folding. you want some nice tightly woven canvass for the kitchen. You'll have to hand wash and special dry the stuff but you can get really really good quick folds out of it. The canvass will capture some of the butter - you can very gently pre-load it with a little. The small fibers that will come off won't be a digestive problem. I also use a drill guide and a 5/8 auger bit to core apples. Very important not to pack the stuffing of a piled tart into the crust, you'll need air gaps for the cooking to happen/breathe the heat into the fruit. You can enhance this by using a crinkle cutter for slicing the apples on your practice tart.
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If you wanna do this and. well, do the folding. you want some nice tightly woven canvass for the kitchen. You'll have to hand wash and special dry the stuff but you can get really really good quick folds out of it. The canvass will capture some of the butter - you can very gently pre-load it with a little. The small fibers that will come off won't be a digestive problem. I also use a drill guide and a 5/8 auger bit to core apples. Very important not to pack the stuffing of a piled tart into the crust, you'll need air gaps for the cooking to happen/breathe the heat into the fruit. You can enhance this by using a crinkle cutter for slicing the apples on your practice tart.
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Maria
This recipe saved my Thanksgiving dessert Thank you The night before Thanksgiving, my mom and I realize that we only have a trader Joe's pumpkin pie for the 15 people coming for dinner. I ran into the store and grabbed some frozen puff pastry and a bag of apples. We had no tart pans so I used 2 small cake pans for the 2 tarts. Sliced the apples, tossed with lemon juice, sugar, salt, and a pinch of cinnamon. Pressed the dough down, browned the butter, filled the tarts, stuck them in a super hot oven. Boom. 2 beautiful flaky apple tarts made in a pinch the night before Thanksgiving.
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This recipe saved my Thanksgiving dessert Thank you The night before Thanksgiving, my mom and I realize that we only have a trader Joe's pumpkin pie for the 15 people coming for dinner. I ran into the store and grabbed some frozen puff pastry and a bag of apples. We had no tart pans so I used 2 small cake pans for the 2 tarts. Sliced the apples, tossed with lemon juice, sugar, salt, and a pinch of cinnamon. Pressed the dough down, browned the butter, filled the tarts, stuck them in a super hot oven. Boom. 2 beautiful flaky apple tarts made in a pinch the night before Thanksgiving.
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Nedread
I tried making the dough today. Made it, and before wrapping it and chilling it it seemed similar to Carla's. But upon rolling it out it ended up just looking like Pangea. I feel like I must have ended up incorporating too much flour from dusting the rolling pin/surface, and then it getting folded in. Super bummed, but ended up using frozen short crust. The filling was delicious, and had no idea that the brown butter would sort of taste like caramel for, like, 0. 01 of a second. I'm determined to get the dough right for next time. Thanks Carla: )
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I tried making the dough today. Made it, and before wrapping it and chilling it it seemed similar to Carla's. But upon rolling it out it ended up just looking like Pangea. I feel like I must have ended up incorporating too much flour from dusting the rolling pin/surface, and then it getting folded in. Super bummed, but ended up using frozen short crust. The filling was delicious, and had no idea that the brown butter would sort of taste like caramel for, like, 0. 01 of a second. I'm determined to get the dough right for next time. Thanks Carla: )
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Hande Senguler
I tried this recipe today and the dough making process was such a mess for me, i just wanted to cry. And the apples on the top were burnt after the first 25 minutes of baking. I had to decrease the oven for it to cook more on the bottom. At the end it wasnt what I imagined but i cant complain because I think I might try again to be better at it. Anyway, I love you Carla and your recipes are the best to make, and also you give me hope. Love your book btw Much love
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I tried this recipe today and the dough making process was such a mess for me, i just wanted to cry. And the apples on the top were burnt after the first 25 minutes of baking. I had to decrease the oven for it to cook more on the bottom. At the end it wasnt what I imagined but i cant complain because I think I might try again to be better at it. Anyway, I love you Carla and your recipes are the best to make, and also you give me hope. Love your book btw Much love
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Erika Vanessa Espinosa F
It is funny that I love Carla and Claire for the opposite reasons. I love how much Claire is incredibly nerdy about cooking and therefore gets all stressed out about things coming out perfect and Carla, while being as professional as Claire, always has a chilled out vibe around her that makes you feel that even when things may get difficult (like with the elaboration of cheese on the pizza vids, she'll figure it out and things will be OK.
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It is funny that I love Carla and Claire for the opposite reasons. I love how much Claire is incredibly nerdy about cooking and therefore gets all stressed out about things coming out perfect and Carla, while being as professional as Claire, always has a chilled out vibe around her that makes you feel that even when things may get difficult (like with the elaboration of cheese on the pizza vids, she'll figure it out and things will be OK.
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Paula Costa
This I the only time that I ever saw a pastry dough and thought 'i can do that', and so I did. Thank you so much Carla(note: went surprisingly well although i may have worked the pastry too hard, it came out not so flaky, but super cruchy. Not sweet at all, i would appreciate a bit more sugar, maybe on the filling, get some compote in there? OR go more salty and make something with maybe mushrooms, herbs, cheese, tomatoes)
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This I the only time that I ever saw a pastry dough and thought 'i can do that', and so I did. Thank you so much Carla(note: went surprisingly well although i may have worked the pastry too hard, it came out not so flaky, but super cruchy. Not sweet at all, i would appreciate a bit more sugar, maybe on the filling, get some compote in there? OR go more salty and make something with maybe mushrooms, herbs, cheese, tomatoes)
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PermieWriter
I hereby dub this pastry technique rough rough puff. Got kudos from my T-day guests for my mini-pumpkin pies made with this paste. I also made a whole wheat pastry flour version (a rough, rough rough puff) and while it isn't as flaky and burns really easily, it works much better than the standard short paste technique.
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I hereby dub this pastry technique rough rough puff. Got kudos from my T-day guests for my mini-pumpkin pies made with this paste. I also made a whole wheat pastry flour version (a rough, rough rough puff) and while it isn't as flaky and burns really easily, it works much better than the standard short paste technique.
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Josh Gwynne
I don't wanna seem like one of those pretentious you tube culinary comments. But is this technically more of a pie dough rather than a semi sweet shortcrust that tends to get used for classic tarts? I'm just curious because I much prefer tart dough and wanted to sub a very lightly blind baked tart dough for this dough.
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I don't wanna seem like one of those pretentious you tube culinary comments. But is this technically more of a pie dough rather than a semi sweet shortcrust that tends to get used for classic tarts? I'm just curious because I much prefer tart dough and wanted to sub a very lightly blind baked tart dough for this dough.
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Jenn Grace
I like to slice my cold butter really thin and add it to my flour instead if doing that first rolling technique. I think rolling out between 2 sheets of parchment reduces extra flour and I think that helps prevent cracking around the edges. I really want one of those rolling pins. looks perfect. I love Carla videos
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I like to slice my cold butter really thin and add it to my flour instead if doing that first rolling technique. I think rolling out between 2 sheets of parchment reduces extra flour and I think that helps prevent cracking around the edges. I really want one of those rolling pins. looks perfect. I love Carla videos
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Charmaine Castro
Ok that is an interesting way to roll a pie dough which I appreciate but the only thing that I dont appreciate is that ring that shes wearing. EEww, rings carry bacteria under them, please please remove your rings, & bracelets, when you work with food, people should be aware of food safety.
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Ok that is an interesting way to roll a pie dough which I appreciate but the only thing that I dont appreciate is that ring that shes wearing. EEww, rings carry bacteria under them, please please remove your rings, & bracelets, when you work with food, people should be aware of food safety.
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