Shortcut Patisserie Apple Tart Recipes

SHORTCUT PATISSERIE APPLE TART

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the pie dough on a parchment paper-lined baking sheet to approximately 9 by 13 inches, making sure to keep the parchment underneath, as this makes it easier to transfer to a serving platter once baked (see Cook's Note).
• Peel the apples and cut them into quarters. Trim away the core, then thinly slice lengthwise.
• Shingle the apple slices on top of the pie dough so they overlap slightly (they will shrink slightly during baking). You can go right up to the edge of the pastry.
• Using a pastry brush, brush the apples with the oil and bake until the crust is golden brown and crisp, 30 to 40 minutes.
• Meanwhile, warm the apricot preserves in a small pan over medium-low heat. Generously brush over the apples to glaze them as soon as you remove the tart from the oven.
• Gently transfer the tart to a serving platter, making sure to remove the parchment. Enjoy warm or at room temperature with a scoop of vegan ice cream.

SHORTCUT PUFF PASTRY

Steps:

• Whisk sugar, salt, and 2 1/2 cups flour in a large bowl to combine. Grate 1/2 cup butter on the large holes of a box grater directly into bowl (work quickly so the butter doesn't soften too much in your hands). Thinly slice remaining 3/4 cup butter and add to bowl. Toss to coat butter, then quickly smash slices with your fingers into smaller, flatter pieces. Gradually drizzle in 7 Tbsp. ice water, tossing constantly with a fork to distribute. Using your hands, knead dough a couple of times in bowl to bring together in large clumps. Transfer clumps to a piece of plastic wrap, leaving dry bits behind. Toss dry bits in bowl, drizzling in more ice water by the teaspoonful as needed, until they hold together when squeezed in your hand (it will be very dry, which is normal). Add to dough on plastic and wrap tightly, forming into a 6" square. Flatten, pushing dough into corners and pressing out any air pockets. Chill 2 hours.
• Let dough sit at room temperature about 4 minutes to soften. Roll out on a lightly floured surface into a long rectangle about 1/4" thick. Fold into thirds like a letter and rotate 90°F. Repeat rolling and folding process, dusting with more flour as needed. Rewrap tightly and chill at least 30 minutes before using.
• Dough can be made 2 days ahead. Keep chilled.

SHORTCRUST PASTRY

Steps:

• Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
• Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Use pastry for tarts, pastries, quiches, or other savory goodies.