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10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets





I need to admit to you that I used to be one of those "puff pastry is a crazy amount of work so just buy it" people. Until today. TODAY I made it with a food processor and it took ten minutes.

Adding in a little beer, instead of the more traditional ice cold water, gives you just a little bit more of a rise out of your dough. That’s not a euphemism. It’s literal. But I can see the confusion since I am the type of person who would make a sexual innuendo out of a baked goods reference, it’s an honest mistake.

This puff pastry was so buttery, flakey and amazing I’ll never go back. It also freezes really well so you can spend a few extra minutes, make a few dozen batches, and freeze it for the future. Because if you’re anything like me, you could have a tart emergency at any minute (also not a euphemism) and just need to stuff your face with something sweet. It happens.

10 Minute Pale Ale Puff Pastry + Beer Caramel Apple Tartlets


For the puff pastry:

  • 2 cups (240g) flour
  • 1 ¼ cup (285g) very cold butter cut into cubes
  • ½ teaspoon (3g) salt
  • ½ cup (4oz) very cold beer (pale ale, pilsner, pale lager)
  • 2 tablespoons melted butter (for baking)

For the apple tartlets

  • 1 large Fuji apple, peeled, cored, and diced
  • 2 tablespoons (25g) white sugar
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ cup (100g) brown sugar packed
  • 1 tablespoons (14g) butter
  • 3 tablespoons beer
  • 1 teaspoon vanilla extract
  • 1/3 cup (87g) heavy cream


For the puff pastry

  • Add the flour, salt and approximately half of the butter to a food processor, pulse 10-15 times until just combined. 
  • Add the remaining butter, pulse to combine (don’t over process). 
  • Add the flour mixture to a flat surface, make a well in the center, add the beer. 
  • Mix with your hands until combined (this can also be done in a food processor, just make sure not to over mix or the dough will turn out tough). 
  • Add to a lightly floured surface, roll into a rectangle about ½ inch thick. Fold into thirds, like a letter about to go into an envelope. 
  • Roll again, then fold again. Repeat the process 3-4 times (this is how you get the layers). 
  • Wrap in plastic wrap and chill for at least 3 hours. 
  • Roll the dough into a rectangle about ¼ inch thick. Cut into 12 equal sized squares. Score a border about ½ inch from the edge (do not cut all the way through) prick the center with a fork. Evenly space on a baking sheet that has been covered with parchment paper. Chill while you prepare the apples. 

Make the apples and caramel

  • Preheat oven to 400°F.
    Add the apples, sugar, cinnamon, cornstarch, salt, and brown sugar to a bowl, toss to combine. 
  • Add the apples to the center of the tarts, avoiding the edge. Brush the edges with the melted butter. 
  • Bake for 18-22 minutes or until puffed and slightly golden brown. 
  • Add the brown sugar, butter, and beer to a pot over high heat. Stir until the butter has melted, then stop stirring. Boil for 3 minutes.
    Remove from heat, stir in the vanilla and cream. Return to heat, boil for one minute.
  • Add to serving plate, drizzle with caramel. 

Adapted from Bon Appetit


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Megan March 14, 2019 um 3:00 pm

I love the step by step process in pictures!! It helps a non cook out.


Jackie March 15, 2019 um 9:06 am

Glad you like it! It’s a new feature to the recipe application. I think I’ll continue to do it for more complicated processes.


Anciar March 19, 2019 um 4:15 pm

You are my aspiration


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