I want to make a French apple tart and already have some rough puff pastry in my freezer. Any reason why this type of pastry wouldn’t work.

Aside from docking the pastry is there anything else I should know or do to ensure success?

Lisa Poe Taylor
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1 Comment

Lindsey November 7, 2017
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!
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