![]() Remove the tarts from the toaster oven and let them cool for another 10 minutes. Place each tart into the toaster oven and bake for 15 to 20 minutes or until the pastry is baked to golden brown perfection. Gently roll the puff pastry to form a cinnamon roll-like shape. ![]() As you fold it up over the filling, make sure that their colorful red skins can still be seen from the top. After brushing the butter mixture, fold the bottom half of the pastry with at least 1/2 inch of apples still peaking out.Then in a small mixing bowl, combine flour, juiced lemon melted butter, brown sugar, and cinnamon into a paste and brush a thin layer of the mixture onto the puff pastry. Mix butter and powdered sugar using a paddle attachment until well blended. Make sure that the red skin of the apples is facing outwards. 2 large (juicy type) red apples 1/2 lime, juice squeezed 1 Tablespoon flour 3 Tablespoons apricot jam 2 teaspoons Blenheim Apricot Balsamic Condimento. ![]() Let it simmer for 3-5 minutes just until the slices get flexible enough but not too soft or mushy.
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