Apple Butter Sun Tart (Tarte Soleil)
This Apple Butter Sun Tart is perfect to share with family and friends around the table this Autumn and Winter.
Equipment
Ingredients
- 2 Puff pastry sheets
- 6 oz (170 g) Apple Butter (Mine is from Oregon Growers)
- 1 egg (For Eggwash)
- 1 tbsp (8 g) confectioners' sugar (For Dusting)
Instructions
- Preheat oven on 400F/200C.
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Roll the puff pastry on the Roul'PAT™ into a larger square (or circle if yours is round). Then, flip it onto the Large bonMAT™. Reserve in the refrigerator.
- Roll your second puff pastry on the Roul'Pat into a larger square(or circle) and reserve it in the refrigerator, while taking your first pastry out.
- Using your off set spatula, spread the Apple Butter on top of the puff pastry leaving 1"/2cm on the sides.
- Take your second puff pastry out of the fridge and flip it on top. Press all around to seal it.
- In the middle of your dough, place a glass to know where to stop cutting strips. Using the Cake Server Knife, cut the tart in 4 quarters, then cut each quarter in four or six again. Then, gently twist each strip.
- Whisk the egg and brush it on top of your Sun Tart.
- Bake for 12 minutes at 400F/200C. (Every oven heats differently, monitor your Tart from 10min)
- Once your Apple Butter Sun Tart is out of the oven, let it cool down for about 10min. Slide it onto your service plate and dust with Confectioners' Sugar. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 386kcal | Carbohydrates: 38g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 164mg | Potassium: 64mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com