Prairie Flavors Prairie Flavors Content! By Laura Araujo Quick Puff Pastry


This recipe is “quick” compared to traditional puff pastry, which takes several hours to make.


✓ 8 ounces (2 sticks) cold butter ✓ 8 ounces unbleached all-purpose fl our (slightly less than 2 cups) ✓ ½ teaspoon salt ✓ ½ cup ice-cold water


Quick Puff Pastry


Cut the butter into ½-inch cubes. Place the cubes in a bowl in the freezer until very cold. To a food processor, fi tted with a normal cut- ting blade, add the flour, butter and salt. Process just until the mixture resembles


coarse crumbles. Add the water, pulsing the food processor 2 or 3 times, until the dough just comes together. Turn the dough out onto a lightly fl oured surface. Gently pat the dough into a rectangle. With a fl oured rolling pin, roll the dough into a ½-inch-thick rectangle; roll in one direction only. Fold the top third of the dough toward the middle; then fold the bottom third of the dough toward middle (it should resemble a business letter). Turn the dough 90 degrees, so the open end of the dough is toward you and roll the dough into a rectangle; roll in one direction only. Fold the dough again, as before; turn the dough 90 degrees and roll again. Repeat this process 4 times total. Wrap the dough in plastic and chill for 30 minutes. After 30 minutes, roll 2 more “turns” of the dough before using.


Tarte Tatin (Caramel-Apple Tart)


✓ 8 medium baking apples ✓ 6 tablespoons butter ✓ 1 cup granulated sugar ✓ 1 recipe Quick Puff Pastry*


Post-process mixture resembles crumbles


After rolling, chilling and rolling again, the dough is ready for use.


Preheat the oven to 400°F. Peel and core the apples. Cut them into ½-inch-thick slices. Set aside. To a 12-inch iron skillet, add the butter and sugar. Cook over medium-low heat until the butter melts. Turn the heat off. Arrange the apples in the skillet in two concentric circles, with the apples slightly overlapping. (Be very careful—the sugar is hot!) Cook for 10-15 min- utes on medium until the syrup becomes gold- en. While the apples are cooking, roll out the puff pastry. Cut a 12-inch circle. Turn off the heat and roll the puff pastry around a rolling pin to transfer it to the skillet. (Be careful—the skillet is hot!) With oven mitts, transfer the skil- let to the oven. Bake for 20 minutes or until the pastry is golden. Remove the skillet from the oven. Run a knife around the edge of the pan to loosen the pastry dough and invert onto a serving plate. Serve warm.


Tarte Tatin


*This recipe can be made with frozen puff pastry, available at most groceries stores. However, for $5 to $6 per box, it’s more economical to make your own. Plus, homemade tastes much better!


BonusBonus


Photos by Laura Araujo


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