Printable version here.
P uff pastry is another one of those things I’ve always thought I should love to make but hadn’t the courage to attempt. It always seemed like a very complicated thing to do and I was almost sure that it wouldn’t turn out right. But ever since I has reasonable success with Danish pastry, I have been thinking that maybe I could try my hands at puff pastry.
Now readymade frozen puff pastry or anything of that sort is not something that is available in stores here. As I was looking for an uncomplicated way of making puff pastry, I discovered that there was something called “rough puff pastry”. I don’t know what exactly is rough about this recipe, unless it is that the pastry is not treated too gently as seems the general case. Apparently, this is I a great recipe to use when you need to put together some pastry in very little time.
That’s when I came across Gordon Ramsay’s Rough Puff Pastry at the BBC Good Food site. We have been watching quite a bit of Gordon Ramsay on TV where he generally lords it around playing God (or should I say the Devil) in Hell’s Kitchen! I can understand that he has very exacting food standards but I cannot figure out why he needs to behave in such an ill mannered and inconsiderate way to achieve it. Maybe he’s really a nice guy just trying to find his own unique way of driving up the TRPs for his program!
Getting back to his puff pastry recipe. I thought I’d give it a go and see if it really would work for me. It did.
The pastry was flaky and crisp, very easy to make and didn’t take too much time either. Of course, considering the amount of butter in the dough, it would be a surprise if it wasn’t crisp!
For the Apple filling:
2 medium sized apples (peeled, cored and thinly sliced)
2 tbsp brown sugar
2 tsp honey
2 tbsp butter
a large pinch of salt
½ tsp cinnamon powder
¼ tsp freshly grated nutmeg
¼ tsp powdered dry ginger (I used this ginger glaze)
Heat the butter and and add the sugar, honey and salt. When the sugar dissolves, add the sliced apple and allow to soften. Now add the cinnamon, nutmeg and ginger powder. Mix well. By now the filling should be almost dry and ready. Aloow to cool.
Assembling The Tarts:
Roll out the puff pastry into a long rectangle and cut it into smaller rectangles measuring 4” by 3 “. Cut each rectangle into half. In the picture below you can see three 4 by 3 rectangles cut into half.