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?
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.