Store-bought puff pastry and an apricot jam glaze make this recipe a cinch! xo.Followed instructions according to your recipe. I'm Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience.Note: This post may contain affiliate links; view.With so few ingredients in this dessert, it’s imperative to use top-notch products.This apple tart is best on the day it is baked, though I snacked on leftovers I found in the back of the fridge. This is possibly the best thing I’ve ever made. Dotted with butter and baked till the apples are tender, the warm tart is glazed with doctored up jam for another layer of flavor.Ina’s French Apple Tart was made with homemade tart dough. A little messy slicing it up, but those little broken pieces are the “cooks treats”. Watch your tart carefully towards the end of the baking time. Plus, isn’t everything better on a stick?We always thought that homemade croissants were a little above our pay grade. We love the look (probably the taste, too!) Ok. But, you’re the second person to tell me that baking the puff pastry for 40 minutes resulted in it being overcooked, and I absolutely hate it when anyone who tries any of my recipes doesn’t end up with a totally stellar result. This puff pastry version may cheat a little bit, but it’s way cheaper than a plane ticket to Paris (and almost as delicious).We can’t think of a better way to use up leftover cranberry sauce after Thanksgiving. It’s my all-time favorite, use-it-for-everything recipe. Note that the juices most likely will burn around the tart, so use a rimmed baking sheet. But they’re actually great year-round—just sub in a dollop of your favorite pie filling (cherry, blueberry, apple and strawberry are our go-to fruits).Why buy frozen toaster pastries when they’re almost as easy to make at home (and,If you’ve never heard of kouign amann (pronounced.We love a simple apple galette, but this one ups the ante with a layer of creamy ricotta and a warm, chai-spiced maple syrup glaze.
). Puff pastry is kind of a beast to make, requiring the baker to roll out the dough, fold it over on itself, refrigerate, roll it out again, fold it again, refrigerate…. If the edges of the dark start to get too dark, decrease the oven temperature for the last 15-20 minutes (see note in recipe).Make the easy glaze recipe while the tart is baking.
It’s truly one of my favorite desserts of all time. Place 1 ½ tablespoons of apple sauce in the center of each pastry square.
This has been a mystery to me because I’ve made this recipe more times than I can count, and never ended up with burnt pastry. It’s wonderful in the fall at the peak of apple season, but it’s darn terrific all year long.Made with puff pastry, you don’t have to mess with rolling out a pastry crust like in typical tarts. xoxo.I haven’t had napolean dessert, but after reading this will order. Chocolate mousse.Almond meal gives these madeleines added texture and fragrant, nutty flavor.Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.Dacquoise sounds very fancy, but it's just a dessert made of giant flat meringues layered with mousse, whipped cream, or buttercream.The cute clover shaped rolls are made from buttery, yeasted, laminated dough, that've been sanded with crunchy layers of sugar.Don't wait too long before inverting this tart; the caramel will stick if it gets cold.Some great things are made with day-old bread: French toast. Brush egg wash around the perimeter of each square of pastry. You can make straight rows, diagonal rows or whatever pattern works for you!Sprinkle with the sugar, dot with the butter, and bake. Every time I make it, it’s a struggle to not just eat it all before it ends up in whatever I plan to put it in. I made an extra layer of pastry and added rasberry jam in the middle layer instead of the cream. That way, if surprise company stops by (or we’re just in dire need of a Tuesday-night pick-me-up), we’re in business.We love making these in the summer with fresh seasonal berries. xo.The cream for this is absolutely DELICIOUS!!