Bake an Apple Tart

Video Transcript

"So those are the last couple pieces, and now we're ready to take this puff pastry, move around the edges. Just bring it into the apples, just like that, it sort of keeps them all together. You'll find some places you'll have to pull the dough a little more and that's just on your rolling. Certain areas may apply more pressure than others, this side's a little bit short. Curl the edges in nicely. It is a rustic tart, so it's fine just like that. A little bit, instead of egg wash, a little milk that'll make it just golden like an egg wash but it's not quite as orange, as when it gets there. Final thing we need, I've got some cold butter. You hear me talk all the time about using room temperature butter. You use room temperature butter in this case, it's going to be rather difficult to work with. Cutting it into small pieces. I'm going to dot the tart with the butter. And that's going to really get that caramelized flavor. It's hard to pick out. The brown sugar will combine with the butter and that's what really gives you, if you ever remember coming across really, really good apple crumble and you say, "Wow! This topping's really fantastic!" It wasn't the oats and it wasn't the sugar. It was the sugar and the butter together. So there's a big piece. Cut that down, and there we go. Little dots of butter. Now that is ready to go into a 375 degree oven for 40 minutes."