P&Q: Tarte Fine Posted on September 23, 2010 by LW This starts apple season! YAY! I am so stoked about all the upcoming recipes. Its going to be a very sweet fall. Go to it… Share this:FacebookTwitterLike this:Like Loading... Related
I am soooo excited about this one.
Looking high and low for the right pastry.
I’ve found the pastry at Whole Foods, if you have those around. It’s not cheap.
Just made the apple cake from FFwD. This will be an appropriately apple-obsessed month, looks like.
Ciao ! I made it few days ago and after trying to cut quarters in seven slices I used the first ugly apples as middle layer and used a potato peeler for nice and paper thin slices !
Great idea, Natalia!
Loved this recipe. CAREFUL with the broiler…I accidentally stepped away for two long and burnt half of it.
Even with that problem, it was so delicious!
I’m still debating – make or buy my puff pastry.
I really want to make it but I’m also procrastinating on that :(
I encourage you to try, it’s not hard at all… just a little time consuming. And I feel so proud when I’m done… like I’m Miss Queen Baker, LOL.
You can find videos on Youtube on how to do it.
I enjoy making it–perfect on a rainy day. It does take time, but most of it is resting time. Have fun!
Tia, if you have a Trader Joe’s nearby, they FINALLY have puff pastry back after not having carried it for about 18 months. It’s much cheaper than DuFour (at Whole Foods) and it’s all-butter. I thought about making my own, then reality struck.
Yay! I’ve been looking for it to reappear at Trader Joe’s forever. I did try DuFour in its absence and it is very good.
“reality struck” you are too funny! lol
I’m going to give “rough” puff pastry a go, it is somewhere between pie crust and puff pastry, both in flavor/texture and in time/effort to make (at least that is what the recipes I’ve read claim) – I’ll let you know if that is true :)
I used Martha Stewart’s puff pastry recipe and it puffed beautifully, except in the middle where my apple slices were a bit thick. There they sat on a buttery mush, which wasn’t exactly a problem.
There’s a good recipe for quick or rough puff pastry on Nick Malgieri’s site — scroll down to the bottom of this recipe:
By the way, just ate the rest of my tarte fine this morning after making it last night–contrary to Dorie’s caution to eat it within the hour, I liked it better cooled as breakfast pastry.
This won’t be a helpful tip unless you live near a Wegman’s, but I found store-brand all-butter pastry there too. The box looks like the one I used to find at Trader Joe’s, so it’s probably all made at the same place.
If you haven’t made your tarte fine yet, I h highly recommend trying Dorie’s Playing Around suggestion. I made it that way this morning and it was fabulous!
I found DuFour at my local Whole Foods.. it was a bit pricey, but well worth it. I also have the recipe for a quick-puff pastry that I’m going to try soon ($10 bucks a pop is way to much for one sheet.)
I went with the playing around option and I have to agree wtih Leslie – fabulous.
Katya: my boyfriend liked it cooled as well.
This is late because I made it for a Wed. Soupapolooza party:) Dorie said that it’s best served within the hour, so I couldn’t make it beforehand. My friends and I LOVED it. I added a little bit of cinnamon to the apples. Excellent! http://dailynibbles.com/2010/10/03/project-food-blog-soupapolooza-challenge-3/