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Feb 14, 2013 11:25 AM

Question about puff pastry tart

I am making a tart with puff pastry. It contains pastry cream and then is topped with apples and then a sheet of more puff pastry. Can I assemble this maybe 6 hours ahead of baking or will it not stand up to the sitting?

My problem is that I am a doofus. I am making a slow cooking pork all day and it is at 275 for another 6 hours. I WANT to slip it in on the heels of the pork, but I do not want to have to be screwing around with it just before dinner. I would prefer to have it made ahead. Any chances for that or do I need to suck it up and do it later?

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  1. Should be fine Just make sure that every thing is cold before assembling and then keep it cold .
    I assume that it is a precooked pastry cream.
    Is it a Sfoglia di Mele?

    3 Replies
    1. re: chefj

      Thank you for replying. Yes, it is a Sfoglia di Mele. Ye[, just cooked the cream and it is cooling in the fridge.

      Whew! I will keep her tucked safely in the fridge.

      1. re: Sal Vanilla

        Glad to help. Because of the high fat content of the puff it is fairly waterproof.
        When i was apprenticing, Chef would put about an .125" of water on the sheet pan with the Puff as we put it in the oven. I thought it would dissolve into the water but no. It really helped to keep the pastry from browning too much before it was cooked through. Worked like a charm.

        1. re: chefj

          That i really interesting. A nifty little trick. : ) Happy v day.