This week Jessica of My Baking Heart selected Dorie’s Parisian Apple Tartlet for us TWD bakers to try out. Can you believe it took over a year for her turn to come up? Please visit Jessica and see the terrific Parisian Apple/Plum/Peach Tartlets that she made! I have Puff Pastry envy because her tartlets have really puffed pastry! Jessica also has the recipe noted on her blog so be sure to give it a try – you’ll love it too!
I loved this recipe for its simplicity! I have very minimal experience working with Puff Pastry so I was going to buy the all butter puff pastry from Trader Joe’s that Fit Chick shared with us in the Recipes for June TWD entry. In the Parisian Apple Tartlet P&Qs a lot of the TWD bakers mentioned making their puff pastry from scratch – soo awesome. Hopefully one day I’ll be able to do that myself. For now, Artisan Puff Pastry from Trader Joe’s will suffice. (I couldn’t find any of the Dufour Pastry that Dorie mentioned.)
I bought my fruit at the last minute so the only fruit that was ready to use was the Fuji apple. My Anjou pear and white peach are still under wraps, trying to ripen. I also bought a couple bananas because a banana tartlet was calling my name!
Since I have little experience with puff pastry, I kind of flubbed it. I let the pastry out to thaw a bit because I couldn’t pull the 2 sheets apart. Well, I let them thaw a little too much. I used a glass cup to cut out my 4″ circles (it was just shy of 4″) and it was difficult to pull the circles out because the dough was very sticky. I put it in the refrigerator for a few minutes and then worked with them. I should have let them stay in there for a lot longer but it was already past my bedtime.
I used 1/2 of the Fuji apple for one tartlet and 1/2 of a banana for the other tartlet. I sprinkled them both with cinnamon, nutmeg, and brown sugar. Sprinkled a few bits of butter on top and let it bake for 25 minutes.
Thank goodness for silpat mats! The brown sugar melted all over the silpat mat and by the time I took the tartlets out of the oven, the melted brown sugar on the silpat mat was dark and turned hard once cooled. I ate a piece thinking it would be like caramel candy, HAH! Guess again. Bleah.
I tried half of the apple tartlet and really liked the flavor of it. You can tell the puff pastry was too warm when it went in the oven because it kind of didn’t puff. The banana tartlet puffed a little bit and looked nicer too. I love bananas! Top it with some melted brown sugar (not burnt!), cinnamon, and nutmeg – boy, did it taste yummy! Wish I had some ice cream to go with it! And speaking of ice cream…
Next Week: Honey-Peach Ice Cream
Last Week: Cinnamon Squares