Aside from docking the pastry is there anything else I should know or do to ensure success?
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I've made a delicious apple tart with a sheet of puff pastry, thinly sliced layered apples, and bit of apple jelly when it comes out of the oven for gloss and sweetness. Puff pastry should work beautifully for the recipe you have in mind too!
We can all be a little braver in the kitchen.
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