To me the food processor works the best: it’s the quickest, which means less work for you, less opportunities for the butter to melt into the flour and a smaller chance of overworking the dough. I’ve tried making several different recipes, I’ve made it by hand, using a pastry dough blender, and using a food processor. Why use a food processor to make pie crust You’ll also notice your mistake when you’re cutting out your ribbons for creating a pretty lattice: if your already rolled out dough is not very cold, the cuts won’t be so clean, the slightly elastic dough might get stuck to your knife or pizza cutter and pull a bit, in a stringy way. Not with a pie crust, you want it to be short, flaky, crumbly. If it happens, you’ll notice when you’re rolling out your dough, it might shrink back a tiny bit as you try to roll it out thinner, which means you’ve activated the gluten in the dough, just like when making bread dough! Difference is in bread that’s exactly what you want, you want to create elasticity in the dough. Even if you succeed in that task, be careful when you’re patting the disks together before chilling them in the fridge too: patting them too much could mean you’re also overworking it. My most common mistake has always been overworking the dough, even when I’m being very careful not to! You want to leave lots of little pieces of butter still whole scattered throughout the dough, which means you have to work quickly enough to not let it melt into the flour. It’s flour, sugar, salt, very cold butter cut into small pieces (sometimes some chilled vegetable shortening) and a little bit of ice water, right? The method though, that’s what can really make it or break it. There’s not a world of differences between pie crust recipes, if you really stop to compare them. It’s irresistible on its own and just heavenly with a scoop of vanilla ice cream. The border is sprinkled with turbinado sugar, which adds to the texture with a slight crunch. Allow to cool and serve warm or at room temperature.This Caramel Apple Galette is so simple and unpretentious, the crust is so flaky and the filling is just sweet enough, with the added flavor of the caramel made from the juices of the apples. Loosen the tarts with a metal spatula so they don't stick to the paper. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Sprinkle the apples evenly with the sugar and dot them with the butter.īake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Slice the apples crosswise in 1/4-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples. Line 2 sheet pans with parchment paper.Ĭut each sheet of puff pastry into 4 squares.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |