serves
4
prep
30 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
30
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Episode 3
episode • Guillaume's Paris • travel • 25m
G
episode • Guillaume's Paris • travel • 25m
G
Ingredients
- 4 x 15 cm puff pastry discs
- 6 medium granny smith apples, peeled and cored
- 100 g softened unsalted butter
- cinnamon ice-cream to serve (optional)
Tip: These tarts can be stored unbaked in the fridge up to 1 day in advance.
Instructions
- Place the puff pastry discs onto a baking sheet lined with baking paper. Use a fork to prick the pastry repeatedly, evenly spread (see Note), then place into the fridge until required.
- Cut four squares of baking paper slightly larger than the pastry discs. Using a mandolin, cut apples into very thin slices (~2mm thick). Place one puff pastry disc onto the baking paper square. Layer apple slices on the pastry in a circular motion, overlapping each slice to form a rosette.
- Using a pastry brush, brush the tart with softened butter. Return to the fridge. Repeat with remaining apple and pastry. Keep in the fridge until ready to bake.
- Preheat the oven to 180°C. Bake the tarts for 20 minutes, or until the apples are lightly caramelised and the pastry is golden. Serve immediately with a scoop of cinnamon ice-cream, if you like!
Note
• Pricking the pastry helps steam escape during baking, making sure the pastry stays flat and even.
Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Episode 3
