Came across four different recipes but the base recipe was similar, the only difference was the presentation.
Open faced: http://thepioneerwoman.com/cooking/quick-easy-and-yummy-apple-tart/
Apple pie ie closed faced: http://www.justonecookbook.com/easy-apple-pie/
Croissant rolls: http://theblondcook.com/apple-pie-bites/
Apple strudel: https://www.puffpastry.com/recipe/apple-strudel/
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| With apple poking through |
2 sheets of puff pastry
4 medium apples, peeled and cored
Juice and zest of ½ a lemon
Bowl of salted water.
1 tbsp raisins
1 tsp cinnamon
2 to 3 tbsp brown sugar (adjust to taste)
2 tbsp corn flour - this is key because raw apples are used, otherwise the pastry becomes soggy
1 egg, beaten
Method
1) Peel and core the apples and then halve it and cut thin slices.
2) Thaw the pastry in the fridge (½ hour) or countertop (10 minutes). If it becomes too hard to work with, stick it back into the freezer but make sure that it is well wrapped otherwise it dries out.
3) Place the apple slides in a bowl of salted water to prevent oxidation. In a bowl, add the lemon juice, cinnamon, and sugar and toss in the apple slices to coat. Taste. It should be slightly too sweet for your palate.
3) Take 1 sheet and cut into four. Invert onto a parchment covered baking sheet and peel off the baking plastic. Leave a gap between each slide.
4) Lay the apple slices on top neatly but leave an edge. Brush egg wash on the edge.
5) Cut the next sheet of pastry into 4, and make 3 slits in each pastry. Lay this second piece on top of the apple slices and crimp all around the edges using a fork.
6) Bake in an oven at 220 deg C for 5 minutes as the pie will be very soggy. Turn down and bake for a further 20 to 25 minutes, turning the pan halfway to ensure even browning. Check to see that it has browned and puffed up, and you should also see the liquid inside bubbling away.
7) Serve hot but be careful as inside would be scaldingly hot. Place the remaining tarts on a wire rack to cool fully before storing.
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