Honeycrisp Apple Tart for One - Easy No-Slice Tartlets
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Date: 2021-10-02
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Comments and reviews: 9
Wayne
Chef John, nearly every video you share - I have to watch it two, maybe three times. You always seem to say something that catches me off guard and brings me to outloud laughter. Then I have to start again to catch up.
I just happen to have 2 nice honeycrisps on my counter and puff pastry in the fridge. can you guess what is happening in an hour from now?
Cheers
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Chef John, nearly every video you share - I have to watch it two, maybe three times. You always seem to say something that catches me off guard and brings me to outloud laughter. Then I have to start again to catch up.
I just happen to have 2 nice honeycrisps on my counter and puff pastry in the fridge. can you guess what is happening in an hour from now?
Cheers
reply
CyrusBluebird
Why the puff pastry disks came out oval shaped: the producer mainly does the stretching and folding one way over the other, so the gluten strands are more concentrated on one axis of the plane than another, so they bake uneavenly. Mind this is also a thing with meat fibers in patties at times, it's just a thing.
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Why the puff pastry disks came out oval shaped: the producer mainly does the stretching and folding one way over the other, so the gluten strands are more concentrated on one axis of the plane than another, so they bake uneavenly. Mind this is also a thing with meat fibers in patties at times, it's just a thing.
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food
Cit squares from the dough that are large enough to accommodate the ramekin size. Go ahead and dock those squares and bake them. As soon as you take them out of the oven, cut them into circles while the dough is still at its hottest. That will prevent the oval shape.
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Cit squares from the dough that are large enough to accommodate the ramekin size. Go ahead and dock those squares and bake them. As soon as you take them out of the oven, cut them into circles while the dough is still at its hottest. That will prevent the oval shape.
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David
Such a perfect recipe for fall especially on a cool, sunny day when it's 65 F degrees! Since it is fall, I'm hoping for a recipe where the ole tappa, tappa and the ole shaka, shaka, AND around the outside, around the outside each make an appearance.
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Such a perfect recipe for fall especially on a cool, sunny day when it's 65 F degrees! Since it is fall, I'm hoping for a recipe where the ole tappa, tappa and the ole shaka, shaka, AND around the outside, around the outside each make an appearance.
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Jessica
The only thing I would change is I'd reverse what side of the apple rose I'd use for the top. The irregularities on the rough side look more like a rose than the flat side you chose for your top. Either way its absolutely beautiful and delicious.
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The only thing I would change is I'd reverse what side of the apple rose I'd use for the top. The irregularities on the rough side look more like a rose than the flat side you chose for your top. Either way its absolutely beautiful and delicious.
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John
They roll the dough out mostly in one direction at the factory probably. You might minimize the 'ovalization' if you gave the puff pastry dough a little roller action from north to south and also from east to west before cutting into rounds.
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They roll the dough out mostly in one direction at the factory probably. You might minimize the 'ovalization' if you gave the puff pastry dough a little roller action from north to south and also from east to west before cutting into rounds.
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Donna
Re: the ovals. My guess is that the puff pastry had been stretched on one dimension before freezing. You cut a circle, but as soon as it thawed out in the oven, it retracted to become an oval before actually baking!
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Re: the ovals. My guess is that the puff pastry had been stretched on one dimension before freezing. You cut a circle, but as soon as it thawed out in the oven, it retracted to become an oval before actually baking!
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Sir
Dear Chef John, I love your videos. I always try to recreate them here in the Netherlands, but it is always difficult to understand the measurements and temperature. Would be great if you could use celcius and such.
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Dear Chef John, I love your videos. I always try to recreate them here in the Netherlands, but it is always difficult to understand the measurements and temperature. Would be great if you could use celcius and such.
reply
David
The oval shape is due to the uneven pokey pokey or pricky prickey application, thusly causing an unbalanced friction of the bearing surface of said puff pastry on the proper use of parchment paper.
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The oval shape is due to the uneven pokey pokey or pricky prickey application, thusly causing an unbalanced friction of the bearing surface of said puff pastry on the proper use of parchment paper.
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