Respect! Looks good! I made one during Covid, it’s a labor of love.
Euphoric_Pumpkin_800 on
The color on the apples is very pretty! I struggle with the crust thickness too.
Arrasor on
Thought it was marinated chicken thigh for a second.
Sarcastic_Sanchez on
I had to look it up. I wasn’t sure if this was raw meat or fruit.
Cavalish on
Sushi Pie
lumpyspacejams on
I thought this was some form of cured salmon sushi preparation.
PM_newts_plz on
Pain, pain, pain, tarte tatin, tarte tatin….
ExcitingVegetable315 on
Hey I’m proud of you for trying a very difficult recipe. I’m and sure it tastes great. Baking is for fun.
ludgarthewarwolf on
Thought this was a tardigrade
AmeeratAlDjaizair on
It doesn’t look so bad !!
peamanaman on
Le not to bad!
s134htm on
Ne crains rien. Sa beauté ne réside pas dans son apparence, mais dans son goût.
gigaswardblade on
Is that part of its name? Or are you just sighing but in French?
hey_kid_nice_pants on
There’s no sign of burnt caramel – that means the taste will be fantastic.
The tear on the pastry won’t matter when you plate it.
By the way, I never use puff pastry for this. I prefer a shortcrust rolled a little thick – it’s hardier.
15 Comments
Was following [this video](https://youtu.be/vpRV_Pvlczw?si=lt8hpBy6I-CTb9AV)
Hole opened in puff pastry dead center. And probably too thick around the edges
Respect! Looks good! I made one during Covid, it’s a labor of love.
The color on the apples is very pretty! I struggle with the crust thickness too.
Thought it was marinated chicken thigh for a second.
I had to look it up. I wasn’t sure if this was raw meat or fruit.
Sushi Pie
I thought this was some form of cured salmon sushi preparation.
Pain, pain, pain, tarte tatin, tarte tatin….
Hey I’m proud of you for trying a very difficult recipe. I’m and sure it tastes great. Baking is for fun.
Thought this was a tardigrade
It doesn’t look so bad !!
Le not to bad!
Ne crains rien. Sa beauté ne réside pas dans son apparence, mais dans son goût.
Is that part of its name? Or are you just sighing but in French?
There’s no sign of burnt caramel – that means the taste will be fantastic.
The tear on the pastry won’t matter when you plate it.
By the way, I never use puff pastry for this. I prefer a shortcrust rolled a little thick – it’s hardier.