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Recipe Name: Apple Puff Pastry Tartlets Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Unbleached all-purpose flour
10 Tablespoon(s) Cold butter -unsalted, cut
into 1/2 inch dice 2
tablespoons of 10 kept
1/2 Teaspoon(s) Salt
3 Tablespoon(s) Cold tap water, plus 1 tbl
more per 3 tbl if
Apples, sliced paper thin
Cinnamon sugar
For the dough, place flour in work bowl of food processor fitted with
steel blade-, add the 2 tablespoons butter, pulse until butter is
absorbed, about 10 to 12 pulses of 1 second each. 2. Add remaining
butter pulse once or twice to distribute. Dissolve salt in water and
add to flour mixture-, pulse 3 or 4 times,until dough just starts to
form a rough ball-do not overprocess. If mixture remains very dry, add
a teaspoon of water at a time and pulse again. 3. Turn dough onto
floured work surface and shape into rough rectangle, then place on top
of sheet of well-floured plastic wrap measuring at least 6-by-9
inches. Lightly flour top of dough and cover with another sheet of
wrap. Press dough with rolling pin to flatten, then roll back and
forth several times with rolling pin to make 6-by-9-inch rectangle of
dough. 4. Peel away plastic wrap and invert dough onto floured work
surface, long side facing you. Peel away second piece of wrap.Fold top
third of dough down and bottom third up, to make2-by-9-inch rectangle,
then roll up dough from one end like a jellyroll. Press dough into
square, wrap in plastic, and refrigerate 1hour, or until firm. 5. On
a floured surface, roll dough into a 1 5-by-1 0-inch rectangle.Cut
into 3- to 3 1/2-inch disks, squares, or diamonds. Arrange on a
parchment-lined cookie sheet, about 2 inches apart on all sides,and
prick with a fork. 6. Top each dough shape with apple and a sprinkling
of cinnamon sugar. 7. Bake at 350 degrees until golden and crisp, 25
to 30 minutes. Cool slightly-, serve warm. Makes 12 to 15 3-inch
tartlets. Cook's Illustrated, Mar./Apr. 1994, Page 15. Credit: Nick
Malgieri. Nationality: USA Courses: dessert, pastry Season:any Method:
baked Start to Finish 1 1/2 hours Preparation 5 minutes Attention 1
1/2 hours Finishing 5 minutes Converted from Mangia!, Cook's
Illustrated 1993-1995 Cookbook Recipe by: Cook's Illustrated,
Mar./Apr. 1994, Page 15. Posted to MC-Recipe Digest by "Hobbs, D B
USO" <> on Mar 16, 1998

Nutrition (calculated from recipe ingredients)
Calories: 654
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 1425.8mg
Potassium: 242.5mg
Carbohydrates: 133g
Fiber: 6.2g
Sugar: 19.7g
Protein: 16.7g

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