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Writer's pictureLalitha Tyagi

Tarte Au Soleil

I love puff pastry. It is extremely versatile and totally satisfying to work with. Compliments both savory and sweet dishes as the dough is flaky, crispy and buttery. Attempted at making a sweeter version of "Tarte Au Soleil" with Nutella. It's a classic French dessert resembling a giant sun when baked. Just twist, snap and relish!




Here's how to make it.


Ingredients:

  • 2 sheets puff pastry, cut into large 10” (25 cm) circles

  • 3 tbsp (45ml) store-bought Nutella for a dessert version

  • 1 egg, beaten

  • Sesame seeds for sprinkles


Method:

  1. Preheat oven to 200°C

  2. Roll out pastry sheet. Place a dinner plate down and cut out a circle. Transfer circle to a baking sheet lined with parchment paper.

  3. Place Nutella in the middle of the circle and spread over the pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle.

  4. Place 2nd circle on top.

  5. Place small juice glass in the center of the circle to create an indentation. Remove glass.

  6. Cut pastry into four quarters, keep the center intact as a circle.

  7. Then go into each quarter and then cut in half then quarters and this will create 4 slices per quadrant and create even “rays” around your tart. Place tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.

  8. Then twist each ray with a 2-turn twist, allowing the rear end to lay flat. Once all the twists are made, pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg on.

  9. Brush beaten egg on the tart. Sprinkle center of the tart with sesame seeds. Place in the freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven

  10. Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays!


Happy baking the 🌞!!





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