Tuesday, June 9, 2009

TWD: PARISIAN APPLE TARTLET

Note to self: When puffed pastry makes its way into my baking and pastry arts culinary program curriculum, be sure to pay attention; and a whole lot of it.  You see, this was my first time working with puffed pastry. Oy vey. Based on the TWD Q&A section, most members used Pepperidge Farms frozen puffed pastry. Not me. I, on the other hand, decided to make the puffed pastry dough from scratch. Yikes. I used Nick Malgieri's "Quickest Puffed Pastry" recipe. Quick? Yes. Easy? No.  I followed the directions to a T and then added the quartered 1/2 apple, brown sugar, and bits of butter. Wallah. Photographed above is my version of a Parisian apple tartlet.  While the actual pastry was flaky, buttery, crispy, and delicious; my presentation was disgraceful! 

Thanks to Jessica of My Baking Heart who chose this weeks TWD recipe. Because of Jessica, I now officially realize how much I have to learn regarding puffed pastry!

7 comments:

Snooky doodle said...

it looks delicious though. yummy

Hornedfroggy said...

Not at all!! It's gorgeous! Thanks for baking with me this week, Melissa! :)

Tracey said...

Congratulations on making your own puff pastry! I really wanted to try it but it didn't happen this week. Your tartlet looks great!

Leslie said...

Are you kidding me? This is beautiful, and you made your own puff pastry! Go to the head of the class. I am a huge believer that while we eat with our eyes first, a rustic dessert made at home beats the pants off of some perfect looking mass produced piece of pastry that's filled with dough enhancers and chemicals I can't pronounce. I love the rustic, homemade look yours has. It's perfect!

Mermaid Sweets said...

I think it looks great.

Ingrid said...

Disgraceful? Not at all! Rustic? yes! Tasty looking? Most definitely!

Kudos on making your own puff pastry!
~ingrid

Bungalow Barbara said...

Looks delicious! I'm sorry that puff pastry recipe didn't work out for you -- it worked really well for me. What was the problem?