I'm confused (not unusual); this recipe says the pastry will line an 8"/20cm tart tin. In 'Sift', Leek and Mustard Tart - also 8"/20cm tin, it calls for HALF the rough puff recipe on p. 128 even though the ingredients are exactly the same as here.
I'm going to double up, anyway, so there'll be enough to go around and what remains will go in the freezer but just couldn't equate the two.
The tart is wonderful. I approached the rough puff with trepidation but the instructions together with video are so clear - need not have worried. The custard filling is utterly gorgeous. I made it with only onions - no cheese or greens.
I have just made this tart and fallen completely in love. Thank you so much for the recipe Nicola!
That makes me so happy! I love it too.
So looking forward to KP+ this week as I'm dying to make individual tarte tatin ❤️ and that crème brulee cookie from honey pie looks to die for ❤️
Doesn't it? She is such a talented baker! And I hope you enjoyed the tart tatin xxx
I'm confused (not unusual); this recipe says the pastry will line an 8"/20cm tart tin. In 'Sift', Leek and Mustard Tart - also 8"/20cm tin, it calls for HALF the rough puff recipe on p. 128 even though the ingredients are exactly the same as here.
I'm going to double up, anyway, so there'll be enough to go around and what remains will go in the freezer but just couldn't equate the two.
can napoleon cake be made with this rough puff pastry?
Made this for a party and it went down really well. Onions were fantastic and the pastry was so easy to make and tasted amazing.
The tart is wonderful. I approached the rough puff with trepidation but the instructions together with video are so clear - need not have worried. The custard filling is utterly gorgeous. I made it with only onions - no cheese or greens.
Hello, maybe a silly question but when do you add in the salt? (The flaky one mentioned in the rough puff section) Thanks! Sophie