I have a question about the recipe "Apple Rose Tartlets" from Alice Medrich. what do you mean when you say the puff pastry is "scored around the edge"? i want to make sure there is a bit of a lip to hold the pastry cream.
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The description in the recipe is pretty clear- the small (1/4") cuts will be filled up when the pastry swells in the oven. It's a pretty small amount of pastry cream, just enough to hold the apple- you needn't worry.
It’s for more than just color.
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