twigg studios

A British baking blog, food photography

rustic apple tart and puff pastry recipe

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making puff pastry is quite fiddly and time consuming but if you have the time then its great to be able to make it at home, if you don’t have time to prepare the pastry then the shop bought pastry is just as good. i usually buy it as its quicker but i thought i would try and make my own for once.
 to make your own puff pastry you will need
recipe
150 g chilled strong while flour
150 g chilled plain flour
pinch salt
2 large eggs
100ml cold water
250g chilled unsalted butter (one block of butter)
1 apple
honey
granulated sugar to sprinkle
to ensure success with puff pastry its best to ensure the butter and dough are cold before you put them together to its worth chilling the flour too. it sounds a weird thing to do but it helps

 watch this video from the great British bake off here to see how to fold the dough
to make the pastry
in a large bowl add the flours, salt, eggs and water and gently mix until an even dough.
transfer onto a floured surface and knead the dough for about 5-10 minutes until its smooth, place the dough in a plastic bag and chill over night or for at least at least half an hour (but ideally at least 7 hours).
flatten the butter using the rolling pin into a rectangle (about 40cm x 19cm, (this may be easier to do between to layers of cling film)
return to the fridge for an hour to harden again.
take out the dough and roll it into a rectangle (about 60cm x 20 cm) wide.
place the butter on the dough to it covers the bottom two thirds of it, and making sure it is positioned neatly.
lift the exposed dough over down over half the butter, then fold the butter covered half over the top, you will now have a sandwich of two layers of butter and three of dough. pinch the edges together to seal it place back it the bag and chill for 1 hour,
take out dough and place on lightly floured surface,
place it so the shorter side is facing you and roll out in to  rectangle as before, trying to keep the edges as neat as possible.
fold the one end of the dough in to the centre, then fold the other side in to meet it in the middle, then hold in half at the centre line, this is a book fold.
place back in bag and chill for an hour again.
flour surface roll dough out as before and fold down one third of the dough and then fold the rest over the top in to a square.
chill as before and do this fold again. then chill the dough for at least 7 hours or over night and then the dough is ready to use.
use a mandolin slice to cut the apple into thin slices and place to one side.
roll out the dough and cut in to a circle,
place the apple slices in a circle pattern in the centre and cut a strip of pastry and wrap it around the edge,
drizzle honey over the apple and sprinkle on some granulated sugar and place on a lined baking tray
preheat the oven at 180c and bake for 15 20 minutes until the pastry is puffed and golden.


sew chatty
not just a housewife
sew can do

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