Apple Tart Puff Pastry Jamie Oliver
- September 13, 2021
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French apple tarts
Ontario Apples has a handy guide to help you choose which variety of apple to use depending on what it’s for. Which is why today I’m sharing a recipe for a tart you just might want to make way for on your holiday table…This is a variation of an Ontario Apples recipe for French Apple Tarts that I think is perfect for holiday entertaining. Yield: 8 French apple tarts Print Apples glazed with apricot or passionfruit jam on a puff pastry base.
I know my “apple arranging” could use some work but I love the rustic look as those of you who read my blog on a regular basis will know, so we’ll go with “rustic” apple tarts! Disclosure: I received compensation from the Ontario Apple Growers for writing this post, however, all opinions are 100% my own. .
Stephen Fry's apple pie
“Stephen Fry’s perfectly English nostalgic treat is a joy to make and eat, with the sweet, buttery shortcrust casing and tart apple filling transporting you back to childhood. The lattice decoration is a little fiddly until you get the hang of it, but it’ll be the talk of the table.
A real show-stopper! .
Jamie Oliver's Almond Pastry Puff
With the processor still running, add the cream, icing sugar, 1 egg and a pinch of sea salt until combined, stopping to scrape down the sides with a spatula, if needed. Halve the pastry, shape into two rounds and, working quickly, dusting with icing sugar as you go to stop the pastry sticking, roll out between two sheets of greaseproof paper until they’re just under ½cm thick. Gently push your finger into the middle of the pastry, then, with a sharp knife, very delicately make little lines from the centre to the outside.
Bake on the bottom of the oven for 12 to 15 minutes, or until puffed up and golden, dusting with a little extra icing sugar before dishing up. CALORIES 443kcal FAT 29.2g SAT FAT 12.7g PROTEIN 8.9g CARBS 36.7g SUGAR 14.7g SALT 0.7 FIBRE 0.9g5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited Photographer: David Loftus .
Les Petits Chefs work with “rough puff” pastry!
Gorgeous, puff pastry apple tarts made by boys aged 10 – 13 in just under an hour! Ever since I’d seen Clotilde Dusoulier’s “rough puff” pastry (a shortcut method to making puff pastry), I’d wanted to try it. Also, I’d had this Jamie Oliver Magazine recipe for Apple Tart bookmarked for ages simply because it looks so beautiful. Because, let’s face it – what boy wouldn’t like a tasty mini apple tart made with all-butter puff pastry? Get the recipe for Clotilde Dusoulier’s “rough puff” pastry. .
Tarte tatin recipe
STEP 4Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
Jamie Oliver's Sticky Onion Tart Recipe
Peel the onions and halve across the middle. Peel and halve the garlic cloves and place in the gaps, then season generously with sea salt and black pepper.
Place the pastry over the onions, using a wooden spoon to push it right into the edges of the pan. Using oven gloves to protect your hands, pop a large plate over the pan and confidently but very carefully turn out. Tip: Shallots, leeks and spring onions all make wonderful tarts – just make sure they’re soft and caramelized before covering with pastry. .
How to cook perfect tarte tatin
The pastryLarousse recipe tarte tatin. Raymond Blanc recipe tarte tatin. Claire Clarke recipe tarte tatin. Ballymaloe recipe tarte tatin. Perfect tarte tatinFelicity's perfect tarte tatin. .
Tarte Tatin Recipe - Jamie Oliver 5 ingredient
Yield 6 Cooking time 24 minutesThis classic French recipe is usually made with apples, and is usually rather tricky. Jamie Oliver has made it nice and easy though, with this five-ingredient recipe that swaps out apples for late summer plums. AdvertisementIngredients600g ripe mixed-colour plums1 teaspoon ground cinnamon120ml maple syrup320g sheet of all-butter puff pastry (cold)6 large scoops of vanilla ice creamMethodPreheat the oven to 220°C/425°F/gas 7.
Halve and destone the plums, add to the pan with 30ml of water, and cook for 1 minute. Our food editor picks the best cookbooks of all time Books to read Our food editor picks the best cookbooks of all time .