Beautiful recipe. Yum. I made a small change. Coated the apple slices with a cinnamon sugar mix before laying them into the tart shell. It was drool worthy.
Hey, amazing recipe. I am gonna try this for sure. Can you please tell me the reason behind putting sea salt on the butter paper? What can we use if we don't have sea salt available? Thanks in advance for your kind feedback.
Hello! 🙂 The reason is that in this case the butter will stay in the same shape. We need to press the butter I use sea salt becouse after that I can use it again im kitchen. You can use beans, even small stones to press the butter. This is called "blind baking" - a culinary technique for pre-baking a crust or tart shell before you add the filling. 🙂
I made a very simple apple tart last week, basically just apples, pie crust, a sprinkling of sugar, and apricot jelly. Sort of meh....so I tried this today. My son told me it was amazing. Still...rather simple recipe. So easy. Thank you!
Hi, thank you for this wonderful recipe. I tried to make it today and it is delicious. But there is a problem when I tried to lift the dough and put it into the baking dish. When I watch your video, the dough seems so smooth and elastic and easy to lift, when I did it myself today, it was really difficult because it cracks, so could you teach me how to do it correctly? Thank you very much!
Hello, Lalune Fabbro! 🙂 Probably the dough was an idea dry. When it is, it breaks, but with light pressure it is easily reassembled again. The dough probably needs a little more liquid. For this recipe I use eggs size L, sometimes there may be a difference in the flour too. Some of them need more water or so... If the dough is brittle (dry) before putting it in the refrigerator, you need to add 1-2 tablespoons of cold water. If it softens a lot during rolling, it will break again and stick. I hope I was helpful! Greetings and I'm glad you liked the recipe! I love apple tart! 🍎🍏
Hello, David! Happy you like the recipe! I put the salt coz I don't have ceramic baking beans. Тhe dough needs to be pressed with something so that it doesn't deform during baking.
curoius -- as you cut the apples do you need to put them in lemon water to prevent them from turning? or you do it right away so it doesn't matter. thanks.
I just made this beautiful apple tart. Question. Is a 23 cm flan pan the correct pan. I’m assuming when measuring a pan it side to side not the base. Also left over dough is normal. I had left over which I’m going to make small tarts. Thank you. Also is there a secret to laying out the apples perfectly? Thank you.
Hello, Vera! I'm glad you like the recipe! The size is accurate, it is normal to leave a little dough that you can use another time (successfully frozen). The secret to tidying up is patience. :) You can pre-arrange the apples on a board and then transfer them to the dough with a knife.
One more question, do you have any tips & tricks for me to be able to safely defrost puff pastry dough quicker than waiting for a couple of hours to defrost? Thank you 😊
Hi! i love this recipe but I have One problem. I have a old tart tin which doesnt slide off. Can you tell me if there is any substitute for baking it in a non sliding tart tin? Thanks in Advance!🙂
Hello! I'm happy that you like my recipe! Yes, you can bake it in non sliding tart tin. The tart pan allows you to easily lift your tart without damaging it. My advice is if you want to easily take it out of the pan, place a piece of parchment paper under your tart dought before baking. That may help you after that. 🙂 I hope you'll enjoy the recipe at home and share the result. Have a nice day! FCL
Hi i made it yesterday and everything was great but I’m a bit confused of the tart crust. Is it supposed to be smooth and elastic or crunchy like cookie?
@@huongthao4090 Hey. I'm no baking expert but maybe you overmixed your crust and developed too much gluten in the flour or your eggs were a bit big. I hope this helps.
Hello, Hiral! 🙂 Yes, absolutely! For the dough you should add some liquid like cold water or milk. It will be about 4-6 tbsp. For the filling add 1 tbsp cornstarch or flour. If you make it, pls let me know do you enjoy the recipe!
Hello! Egg yolks and cream in combination make something like cream between apples. If you do not want to use eggs, you can do it only with cream, adding 1 tbsp. flour. Or just apples, sugar and a little butter will still be delicious.
Hello! It's a Ceramic Mandoline Adjustable Slicer. I really enjoy it. www.amazon.com/Kyocera-Adjustable-Mandoline-Vegetable-Handguard-Red/dp/B000HZBXOA
This came out great , or so I was told, because it was all polished off and I didn't get a single piece to even try 😄. I think I messed up the pastry shell dough a little bit , but it baked great still. Also, based on your suggestion to another commenter , I used corn starch instead of egg in the cream mixture . When I first pulled it out of the oven , it still looked liquid to me. However, after cooling , the mixture set great. Overall, a wonderful recipe. Plan to make it again, just so I can taste it this time
