Ingredients
One sheet frozen puff pastry
Two apples
A couple of tablespoons of icing sugar
Perhaps it takes 20 minutes with cooking. But it only takes 5 minutes of preparation to make something that a smart patisserie would be proud of. And certainly you can impress your friends.
I was hoping I would find some kind of super puff pastry from a local providor. I reckon they thought I was a weirdo, especially when I turned down their suggestion of buying the frozen stuff from the supermarket.
Anyway, I made my first version of this pastry with the posh fresh expensive stuff before turning to the packs of frozen puff pastry available from the supermarket for a few dollars. There is very little difference between the two. Well there is one main difference. The Richmond Hill Café & Larder, where I bought the posh stuff, is a smallish business, a cozy friendly place that does a great breakfast, has possibly the best cheese room in Melbourne and is simply great to visit.
The frozen pastry came from Safeway (part of Woolworths) a retail giant that more than once has used it’s market power to bully small business. Oh, and it sells stacks of cheese wrapped in plastic and really, despite a recent refurbishment, is quite a grim place to visit.
I suppose on the bright side Woolworths does provide jobs for loads and loads of local people, and I just hope their pay and conditions are good.
Recipe
Back to the pastry. Take a single frozen sheet. Score a cross on it with a sharp knife so you can break it into four rectangles. It should snap in your hands. Place on a backing sheet (I use greaseproof paper as well).
prick it.
Peel two apples and slice thinly, arranging is some fancy pattern on the pastry. Use a sieve to sprinkle a light dusting of icing sugar over the top. Shove in the oven at 200C/390F until caramalized. Remove and cool.
The result is a beautifully caramelized Apple tart. All with no effort apart from some quibbling over the ethics of supermarket chains.
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