The rolling never ends
Wednesday, September 14, 2011

Today we rolled and lined 4 different tarts (mirabelle, apricot, chausson aux pommes, dartois aux amandes) from the 2 types (basic and inverse) of puff pastry dough we made yesterday. We also baked the apple tarts from yesterday. It was good, especially enjoyed the flaky crust. Lots of tasty pictures today, as promised!

My baked apple tart on puff pastry (basic dough recipe). And no, our Chef did not forget to remind us to glaze our tarts. One day, I'm going to hide that bucket of glaze. Don't tell!

With the basic puff pastry dough, we made a mirabelle tart and apricot tart. This was my first encounter with the fruit mirabelle. They came in a tin so I’m not sure how different the fresh ones look or taste. The canned mirabelles were sweet and tasted like mini plums.

Can of mirabelles. Our Chef told us these are quite expensive when purchased fresh.

For the mirabelle tart, we rolled the basic dough into a large square, made an edge (see picture), filled with a thin layer of almond cream, and arranged mirabelles cut in half on top. For some odd reason, it reminded me of an armadillo.

My mirabelle tart on inverse puff pastry dough.

For the apricot tart, we also rolled the basic dough into a rectangle, made an edge, filled with almond cream, and arranged apricots on top. We ran out of apricots so one girl got to use figs which I thought were extra pretty.

My apricot tart on puff pastry (inverse dough recipe).

A classmate's fig tart on puff pastry (inverse dough recipe).

Then we proceeded to use the inverse or reverse puff pastry dough which is supposed to be flakier and more buttery. We made dartois aux amandes which is an almond cream enclosed between two layers of puff pastry. Then we made dumpling looking chausson aux pommes which are apple turnovers, but with real puff pastry!

Dartois aux Amandes. To prevent the dough from sliding on the sheet, brush the sheet with a little water before placing the dough on top.

Circles of inverse puff pasty dough for the chausson. Before filing with applesauce, it's important to roll the dough into a slight oval shape for a nice dumpling shape.

Piping just the right amount of apple sauce into the chausson.

Chaussons complete. To bake, they are placed upside down for proper rising.

Well? Let me know what you think. Write me a comment below!