Quick Puff Pastry plus Apple Tarte Tatin
Quick Puff Pastry
This is my go to puff pasty recipe. It comes from when I was at the Culinary Institute of America. I've used it in multiple restaurants and the result is just as good as regular puff pastry without having to make the butter block. I was running low on white flour for this batch so I used 25% whole wheat flour and the flavor was still great. It's called quick puff pastry but it will still take about 1.5 hours to make and is best if you make it the day before you plan to use it, so plan ahead. The result is better than the ones you buy in the frozen aisle at the grocery store.
1 lb AP flour
1 Tbl sugar
1 Tbl salt
2 oz milk
14 oz cream
1 lb butter cold
In a mixing bowl combine flour, sugar and salt. Cut the cold butter into approximately 1/4 slices.
Add the milk and cream and gently mix to form a very sticky dough but leaving the butter slices still intact. The slices of butter will become flaky layers later.
Using lots of flour so your dough does not stick to the counter roll out the dough into a rectangle. It will look very crumbly and not at all like dough yet. That's ok.
Next brush off any excess flour and then fold the dough into thirds the same way that you would a letter.
Turn your dough 90 degrees and then roll out into a rectangle again. the dough should start to come together more
Fold into thirds again and let rest in the fridge for 30 minutes covered in plastic wrap so it does not dry out. The two times of ruling out the dough is considered one turn. You are going to do this two more times.
Do your next turn, once again rolling the dough out into a rectangle and folding it into thirds, turn 90 degrees and roll out again. See how the butter in the dough is still visible but is getting stretched thinner. That's a good sign and will create the many layers that puff pastry is so famous for. If for any reason some of the butter gets exposed and sticks to your rolling pin or bored just use flour to make a band aid for that area. let rest 30 minutes in the fridge covered.
Alright last turn and now the dough should actually start to resemble puff pastry dough. You'll probably notice when you roll the dough out into a rectangle that it pulls back once it it stretched as far as it can go. That's ok that is just the gluten forming in the dough, take that as a sign not to stretch the dough farther and fold it into thirds again. Then roll out one last time. Now tightly wrap in plastic wrap and let it rest for at least two hours or overnight is best. At this point it will keep in the fridge for a couple of days or you could freeze it for a couple months. If you freeze it just make sure to let it defrost in your refrigerator overnight.
Once your ready to use your puff pastry pull it out of the fridge and let it rest on the counter for five minutes to let it warm up slightly. Then roll it as thin as the dough will allow you using plenty of flour on your surface. It should stretch back when it is rolled as far as it can go. Then go do something else just let the dough sit at room temp on your counter all stretched out. Then roll the dough out a little bit more. The time you let it sit will allowed the gluten to relax so the dough can be rolled thinner. Now its ready to use make turnovers, chicken pot pie or my personal favorite Apple tarte tatin.
Apple Tarte Tatin
Ingredients1 recipe puff pastry as seen above
2 cups sugar
2 oz butter room temp
about 6 large fuji or golden delicious apples.
To make the apple peel, quarter and then core all the apples. I prefer Fuji apples because they have a natural sweetness to them. Next make a dry caramel with the sugar, a light color caramel will work as it will darken later. Turn off the heat and deglaze with the butter. I prefer to use a cast iron skillet for this as it heats evenly and nonstick pans can be ruined by the high heat. Turn the heat back on to medium and add the apples making sure to cook both sides of apple in the caramel. Stir occasionally so there are no burnt spots in the caramel. You can either try to cram all the apples in or cook them in batches in the caramel. Either way make sure to cook your apple until they are cooked all the way through the middle. Test them by poking with a fork. Once the apples are done remove the apples onto a plate to let cool. Turn the heat off and quickly stir all the apple juices into the caramel. Then pour the caramel onto a separate plate. This is really important as the juices from the apples will help flavor the caramel. Wipe out your pan and let cool.
While you are waiting for your apples to cool this is a great time to roll out your puff pastry. Unless you bought frozen puff pastry, if you did your secret is safe with me. Once everything is cooled to room temp place your caramel back in the pan followed by the apples. Overlapping the apples in concentric circles. It should look like the picture above. I try to fit as many apples in as possible as they are the best part. If you have any extra just eat them! Next find a plate or platter if needed that is slightly larger than your pan about 1" bigger than the top of your pan. Place the pan on the puff pastry and cut the puff pastry to the size of the plate. Next take your round of puff pastry and put in in your pan over the apples. Tuck the sides of puff down into the pan. For best results chill in the entire pan with the puff pastry in the fridge for 30 minutes or while you make dinner.
Preheat your oven to 425F place your cold pan of apple tarte tatin directly from the fridge into your hot oven an bake for about an hour. The puff pastry should be puffy and evenly brown on the top.
Remove from oven and let cool for about 10 minutes. Run a knife around the outside. Then carefully and quickly invert the pan onto your plate. You should have a perfectly made Apple tarte tatin. If any apple fall out just put them back in place before anyone sees.
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