You don’t have to do everything from scratch. Nobody wants to make puff pastry! Ina Garten
As much as I love to make things from scratch, there are times when one must NOT make things from scratch. Like when you have a bunch of friends coming over for a light lunch and all you want to do is to have fun. For times like those, I love recipes like these. Recipes that can be modified to be semi home made and yet equally delicious. Like this delicious Apple Tart by Ina Garten.
You stay happy because you made a great dish or two without having to look like you just came out of a roller coaster and you actually get to enjoy the company of your friends because you are not oh so tired from all the work you have done. With Julia Child recommending 73 layers for regular pâte feuilletée and 730 layers for pâte feuilletée fine (in Volume II of her Mastering the Art of French Cookingtextbook) , grab those car keys and buy some frozen sheets. Else it will be a long haul in the kitchen.
The are a couple of attributions to who created the Puff Pastry. Also called the pâte feuilletée in French, Its invention is often credited to Claude Gelle, a 17th-century landscape painter and amateur cook. However, some say puff pastry was first created by Feuillet, the chief pastry chef of the Grand Condé, while the Italians claim Florence as its birthplace.
So what do you think about that? Who originally did invent the puff pastry? While you are mulling over that question, let’s take a look at what our Ina Friday friends have made for Desserts.
- Alyce @ More Time at the Table
- Anna @ Cheese with Noodles
- Barbara @ Moveable Feasts
- Bhavna @ Just a Girl From AAmchi Mumbai..
- Chaya @ Bizzy Bakes
- Linda, @ Tumbleweed Contessa
- Mary @ The Egg Farm
- Minnie @ The Lady 8 Home
- Mireya @ My Healthy Eating Habits
- Patti @ Comfy Cuisine
- Peggy@ Pantry Revisited
- Rocky Mountain Woman @ Rocky Mountain Woman
- Veronica@ My Catholic Kitchen
Apple Tart #Ina Fridays
- 1 package 2 sheets frozen puff pastry, defrosted
- 4 small 6 ounce Granny Smith apples
- ¾ cup sugar
- 6 tablespoons 3/4 stick cold unsalted butter, small-diced
- ¾ cup apricot jelly or warm sieved apricot jam
- 3 tablespoons rum
- Adjust an oven rack to the middle position and heat oven to 400 F.
- Line a large baking sheet with parchment paper.
- Roll the defrosted pastry sheet. I simply cut it out where it was folded and rolled it long
- Transfer to the baking sheet.
- Prick the crust every with a fork to prevent air pockets from forming while it bakes. I left the sides without pricking to give it the air pocket structure.
- Refrigerate until ready to use.
- Cut apples in half through the stem. Remove stems, core and slice the apples crosswise into 1/2-inch-thick slices.
- drizzle some lemon juice over apples to prevent oxidation.
- Place the slices of apples slightly overlapping each other.
- sprinkle the sugar over apples, the dices of butter.
- Bake for 40 minutes and allow the apples to brown a bit.
- Remove from the oven. Brush with the Jelly mixture.
Make the jelly Mixture
- Warm up the apricot jelly and the rum until bubbly.
- Eat warm.