Comments on: Parisian Apple Tartlet and Puff Pastry

By: Leslie

Leslie — Thu, 11 Jun 2009 05:27:43 +0000

These all look delicious, Carol. I’m glad I wasn’t the only one who made savory tarts from the remaining puff pastry!

By: Tracey

Tracey — Thu, 11 Jun 2009 01:08:53 +0000

I love all of your variations! Great idea to make a savory tart – it’s almost like pizza but way better Kudos on making your own puff pastry too!

By: jayne

jayne — Thu, 11 Jun 2009 00:05:39 +0000

Great toppings! I love the savory ones – I’m tinking I’ll do that with the rest of the dough I didn’t use.

By: Jill

Jill — Wed, 10 Jun 2009 21:04:43 +0000

All of your variations look delicious! Thanks for the tips on keeping the dough cold – I hope to make my own puff pastry soon.

By: steph (whisk/spoon)

steph (whisk/spoon) — Wed, 10 Jun 2009 20:38:22 +0000

looks like your homemade puff worked great! love all the topping ideas!

By: Julie

Julie — Wed, 10 Jun 2009 19:48:51 +0000

I enjoyed the rhubarb but the pear was amazing – so much flavor and excellent texture! Thanks again.

By: Carol Peterman

Carol Peterman — Wed, 10 Jun 2009 19:18:38 +0000

Marthe – No need to precook the rhubarb. I just sliced it and tossed it with some honey and cardamom. Because I was making small tartletts I did select skinny rhubarb stalks so the pieces would be small.

By: Margaret

Margaret — Wed, 10 Jun 2009 18:41:27 +0000

Those look great. Love the varieties. I found that quick puff recipe and want to try it. don’t always have time to make the real stuff. Good for you to make your own….

By: pamela

pamela — Wed, 10 Jun 2009 17:26:50 +0000

All of the varieties of tarts sound great. The savory one looks fabulous and would make a great appetizer!

By: Hornedfroggy of My Baking Heart

Hornedfroggy of My Baking Heart — Wed, 10 Jun 2009 15:09:43 +0000

Thanks for baking with me this week! And congrats on the homemade puff pastry – I’m seriously impressed!!