A pastry for all seasons

Rediscovering the undisputed king of pastries with... more

To make rough puff pastry, put the flour onto a cold surface, make a well in the centre and add the salt and butter cubes. Photographs: Priyanka Parashar/Mint
1/21To make rough puff pastry, put the flour onto a cold surface, make a well in the centre and add the salt and butter cubes. Photographs: Priyanka Parashar/Mint
Squeeze the butter cubes between your thumb and fingers into the flour.
2/21Squeeze the butter cubes between your thumb and fingers into the flour.
When the butter pieces have blended into the flour somewhat, add the water to the mix and make a smooth dough.
3/21When the butter pieces have blended into the flour somewhat, add the water to the mix and make a smooth dough.
Gently knead the dough into a fat disc, wrap in cling film and refrigerate for 30 minutes.
4/21Gently knead the dough into a fat disc, wrap in cling film and refrigerate for 30 minutes.
Roll the pastry into a rectangle roughly 20cm x 30cm.
5/21Roll the pastry into a rectangle roughly 20cm x 30cm.
Fold one third of the rectangle into the middle then fold the other end over that (as if you were folding a business letter).
6/21Fold one third of the rectangle into the middle then fold the other end over that (as if you were folding a business letter).
Roll out into a rectangle about the same size as before and fold into three again. Repeat this process.
7/21Roll out into a rectangle about the same size as before and fold into three again. Repeat this process.
Wrap this block in cling film and keep block of pastry will keep for 3 days in the fridge.
8/21Wrap this block in cling film and keep block of pastry will keep for 3 days in the fridge.
To make Individual Apple Tarts, roll out the pastry as thinly as possible.
9/21To make Individual Apple Tarts, roll out the pastry as thinly as possible.
Cut out 4 x 4-inch circles using a pastry cutter or a cup.
10/21Cut out 4 x 4-inch circles using a pastry cutter or a cup.
Score a border on each pastry disc with a slightly smaller cutter.
11/21Score a border on each pastry disc with a slightly smaller cutter.
Cut each apple into 4 then thinly slice each quarter and arrange the pieces neatly within the borders.
12/21Cut each apple into 4 then thinly slice each quarter and arrange the pieces neatly within the borders.
Brush a little melted butter over the apples and pastry border and sprinkle the tops with a little caster sugar.
13/21Brush a little melted butter over the apples and pastry border and sprinkle the tops with a little caster sugar.
Bake for 10-15 minutes or until the pastry is well browned and the apples are a little caramelised.
14/21Bake for 10-15 minutes or until the pastry is well browned and the apples are a little caramelised.
To make Caramelised Onion and Mozarella Tart Melt, roll out the pastry until very thin
15/21To make Caramelised Onion and Mozarella Tart Melt, roll out the pastry until very thin
Place the pastry shell on a baking tray.
16/21Place the pastry shell on a baking tray.
Score a border all the way round, ½ an inch from the edge.
17/21Score a border all the way round, ½ an inch from the edge.
Spread the cooked onions onto the area inside the border.
18/21Spread the cooked onions onto the area inside the border.
Dot the pieces of mozzarella and sprigs of thyme over the surface
19/21Dot the pieces of mozzarella and sprigs of thyme over the surface
Bake for about 15-20 minutes. The pastry surface and base should be well browned.
20/21Bake for about 15-20 minutes. The pastry surface and base should be well browned.
Serve hot while the cheese is still melting.
21/21Serve hot while the cheese is still melting.
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