Bring to boil and cook until the sauce has reduced. Stir the sugar, cinnamon and ginger in a small bowl. Drape into lined tart tin, allowing a little bit of dough to hang over the sides. Gently ease rolled pastry into a 10- to 11-inch tart pan, lightly pressing pastry to sides of tart pan and leaving remaining pastry hanging over edge of pan. It’s basically a miniaturized French apple tart made even simpler by using puff pastry as … Stir sugar and cinnamon in small bowl until … Start by de-stoning the plums, then cook in some water, just enough to cover. Medieval ovens didn't have temperature controls! « Dark Chocolate Bundt Cake with Cognac-Soaked Sour Cherries, Pan-Seared Fillet Mignon Steak with Red Wine Mushroom Sauce ». Now if you want to be truly medieval then find a short crust pastry recipe and make, the recipe hasn't really changed. Plus I don’t even know how to make puff pastry. Pumpkin, fennel & Taleggio galette. The pictured tarts were made with a 10-by-15-inch sheet of Pepperidge Farm brand puff pastry. Place a 26cm non-stick ovenproof frying pan ona medium heat. These mini apple tarts, piping with fresh apples and sheets of puff pastry, are a snap to prepare. Nordic bakery made from puff pastry dough. * Percent Daily Values are based on a 2000 calorie diet. When the tart is golden, take out of oven. Ingredients: 4 large apples (or 6 medium) Juice of 1 lemon 6 Tbsp butter (3/4 of a stick) 3/4 cup sugar 1 sheet of puff pastry, thawed 3 ratings 5.0 out of 5 star rating. Divide the pastry between the prepared sheet pans and refrigerate while... Peel the apples and cut them in half through the stem. Next slice apples  and place in a shallow pan, frying pan will do, with a tablespoon of butter and some honey. Bring to boil and cook until the sauce has reduced. Be prepared for the buttery, crumbly pastry crust to send you to heaven with every bite. Carefully pick up dough and drape over your pie tin, fill with apple plum mixture, dot with butter, how much you use is up to you….personal preference… so we would suggest to use up to, but not more than 2 tablespoons. We know that food would have been seasonal, there were no freezers or mass produced all year round food. Place plums into centre of pastry round then place apples on top. There is nothing smells … Heat the oven to 375°F. Halve and destone the plums, add to the pan with 30ml of water, and cook for 1 minute. Place puff pastry rectangles on prepared baking sheet. Unroll your … Cook until soft but not mushy. Visitors to castles (who could read and write) may write a letter or a journal stating what they are but not the recipe. This is that puff pastry dessert I was … Peel apples, cut them in half through the core, and remove the core using a melon baller or a knife. Sprinkle over the ground almonds and scatter the plums to make an even layer. Pile fresh ripe plums and cinnamon sugar onto squares of puff pastry and bake until the pastry is golden and crisp and the fruit is soft. Takes about 10 mins. Make for potlucks, dinner parties, holiday dinners, and more! It's six ingredients—counting a pinch of salt. JuliasAlbum.com, FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK. Unravel the roll of pastry and carefully lift on top. Heat oven to 220C/200C fan/gas 7. Gather the pastry towards the middle but leave a gap. Preheat the oven to 400°F. A little note on medieval recipes....there are no recipes for early medieval food and certainly not scottish. From a height, sprinkle over half the cinnamon, then evenly pour over the maple syrup. Cut each sheet of puff pastry into 4 squares. Preheat an oven to 180C. Line 2 sheet pans with parchment paper. Roll out Puff Pastry until it's six millimeters thick. Fold in excess dough, to create a rustic edge. Keep the water from the cooked plums. For the tart: Preheat oven to 400 degrees. Today the apple gets to wear the shiny crown and strut its stuff in these individual puff pastry tarts. Even cooks in castles would learn from the cook before them, watching and then doing. Roll out pastry  and cut into a round, about the size of a dinner plate. Roll each pastry shell into a 5-inch circle on a lightly floured surface. Directions Preheat the oven to 400 degrees. It is made using frozen puff pastry and a simple toss-together filling. The combination of apple and plum flavors make this a fruity and delicious treat, and the cinnamon adds enough spice to make this one of the best tart recipes you've ever made. Brush the pastry with beaten egg, place on baking sheet and pop into oven at 180 for roughly 25 mins. Cut 1/2-inch strips from each side of the puff pastry. Copyright © 2020 - Time Travelling Cook - All rights reserved. On a lightly floured bench roll the pastry to ¼cm, and a little bigger than a 23cm flan tin. A Christmas recipe. On a lightly floured surface, roll out the puff pastry to form a 12 1/2-inch-by-17 1/2-inch rectangle. Line a very large rectangular baking sheet with baking parchment. If you haven’t had puff pastry, it’s reminiscent of a croissant texture so you can imagine an apple tart made with it is pretty darn amazing. Apricot preserves and a touch of honey or maple syrup and lemon make up the glaze for the tarts. As I said recipes were not written so measurements for this are "some of this and some of that"! Large castles may have records from feast and scribbled notes from a cook, but its very rare and a lot of cooks couldn't read or write...there was no need. Brush the pastry with beaten egg, place on baking sheet and pop into oven at 180 for roughly 25 mins. This Apple Cinnamon Puff Pastry is a cross between an apple pie and a flaky, buttery pastry. 425g Ready Made Puff Pastry Preheat your oven to 180 degrees c. Melt the butter in a 28cm Tart Tatin tin or ovenproof frying pan on the hob. Diana Henry's tart with buttery, … There were methods of preservation but it still wouldn't give you the same food all year round. Don’t let … Neatly brush a 1/2-inch wide border of water along each edge of the puff pastry … Preheat the oven to 220°C/425°F/gas 7. The recipe, as written, calls for plums. Transfer the tart to a serving dish, pour over the sauce and its ready. 320g sheet of all-butter puff pastry (cold) 6 large scoops of vanilla ice cream; Method. While it is cooking put the water from the cooked plums in the frying pan you cooked the apples in and add a good couple of tablespoons of honey. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel … Transfer puff pastry rectangle to a baking sheet that has been sprinkled with water. Your email address will not be published. Weekend Cook and Tell Event at SeriousEats.com, Halloween Mummy Pastries with Apples and Pears, Pumpkin Puff Pastry Tart with Apple-Cranberry Stuffed Crust, Puff Pastry Pizza with Mushrooms and Bell Peppers. … Medieval ovens didn't have temperature controls! Slightly easier to make are the juicy Plum Tarts. … It’s filled with plum jam and decorated with powder sugar. Jun 11, 2018 - Plum and Apple Puff Pastry Tart - easy, French-style dessert that you can easily make with the store-bought puff pastry sheets. Line a fluted tart tin with parchment paper. Roll out your top crust and carefully place over the filling. Place a large sheet of parchment paper over a baking sheet. Slice some plums, cut the puff pastry into squares/rectangles, layer on those plum slices, sprinkle with a bit of sugar, and bake until the pastry is puffed and golden, and the plums are lusciously … While it is cooking put the water from the cooked plums in the frying pan you cooked the apples in and add a good couple of tablespoons of honey. Dust the counter with some flour, unfold the puff pastry, roll slightly and cut each piece (there are 2 … Honestly, I don’t want to know how when I can grab some from the freezer and thaw it in 20 minutes so I can make something like this. We do know that fruit was usually foraged for by ordinary families, preserved in honey, eaten the same day or made into pies like this one. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 … Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed For a savory twist, try the Ultimate Breakfast Tart: fill puff pastry shells with cheese, cherry tomatoes, and an egg. Preheat oven to 415 F. Defrost 1 sheet of puff pastry for about 40 minutes until just soft. Add the caster sugar and spices and cook until the butter is melted. Roll out puff pastry into a 14-inch square. Thaw the pastry shells at room temperature for 40 minutes. If you want to cheat buy ready made short crust or even puff pastry if it takes your fancy. Use a fork to prick a few holes over the surface of the pastry. Let it sit for a few minutes while you pour the sauce into a jug. Remove the stems and cores with a sharp Halve and destone the plums, add to the pan with 30ml of water, and cook for 1 minute. 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