apricot pie - carré confituurke

apricot jam puff pastry egg yolk
There is a square maxi roll puff pastry available in the store that is perfectly suited for this dish. Roll it out on an open plate, but leave the baking paper. Roll the sides slightly and puncture the bottom with a fork. Spread plenty of apricot jam over it. You now need a second well-cooled sheet for decoration. Either you make one grid by making vertical notches of 2 to 3 cm in the sheet and then pulling it open in the width to create a checkered pattern. Either and that is the simple way, you cut the sheet into ribbons that you divide crosswise over the jam. Brush the grid with whipped egg yolks and bake the tartlet in a preheated oven at 185°C for 15 to 20 minutes. Allow to cool, then cut off the rolled edges and divide the cake into squares or rectangles, as you prefer.
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
apricot jam puff pastry egg yolk
There is a square maxi roll puff pastry available in the store that is perfectly suited for this dish. Roll it out on an open plate, but leave the baking paper. Roll the sides slightly and puncture the bottom with a fork. Spread plenty of apricot jam over it. You now need a second well-cooled sheet for decoration. Either you make one grid by making vertical notches of 2 to 3 cm in the sheet and then pulling it open in the width to create a checkered pattern. Either and that is the simple way, you cut the sheet into ribbons that you divide crosswise over the jam. Brush the grid with whipped egg yolks and bake the tartlet in a preheated oven at 185°C for 15 to 20 minutes. Allow to cool, then cut off the rolled edges and divide the cake into squares or rectangles, as you prefer.
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apricot pie

carré confituurke

Directions Ingredients
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion