serves
4
prep
30 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Ep 3
episode • Guillaume's Paris • cooking • 25m
G
episode • Guillaume's Paris • cooking • 25m
G
Ingredients
- 4 x 15 cm puff pastry discs
- 6 medium granny smith apples, peeled and cored
- 100 g softened unsalted butter
- cinnamon ice-cream to serve (optional)
Tip: These tarts can be stored unbaked in the fridge up to 1 day in advance.
Instructions
- Place the puff pastry discs onto a baking sheet lined with baking paper. Use a fork to prick the pastry repeatedly, evenly spread (see Note), then place into the fridge until required.
- Cut four squares of baking paper slightly larger than the pastry discs. Using a mandolin, cut apples into very thin slices (~2mm thick). Place one puff pastry disc onto the baking paper square. Layer apple slices on the pastry in a circular motion, overlapping each slice to form a rosette.
- Using a pastry brush, brush the tart with softened butter. Return to the fridge. Repeat with remaining apple and pastry. Keep in the fridge until ready to bake.
- Preheat the oven to 180°C. Bake the tarts for 20 minutes, or until the apples are lightly caramelised and the pastry is golden. Serve immediately with a scoop of cinnamon ice-cream, if you like!
Note
• Pricking the pastry helps steam escape during baking, making sure the pastry stays flat and even.
Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in Guillaume's Paris.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 3
