Pie Dough Rolling Pin - A sturdy rolling pin designed specifically to roll out pie dough evenly and thinly without sticking.
Silicone Pie Baking Mat - This non-stick silicone mat provides a smooth surface for placing your pie dough, ensuring it doesn't tear or stick during the baking process.
Pie Dish with Fluted Edge - Essential for giving tartlets that classic professional appearance and helping to seal in their fillings effectively.
Mini Tart Pan (8-hole) - Specifically designed for making mini tartlets, offering precision in portioning out the dough.
Silicone Spatula - Vital for scraping every last bit of filling from bowls and ensuring no goat cheese goes to waste during preparation.
Digital Kitchen Scale - Precision baking often requires exact measurements, especially when it comes to portions of fillings or ingredients like nuts (if included).
Bowl Whisk Set - Essential for mixing the tartlet components thoroughly and achieving a smooth texture.
Mini Food Processor with Dough Blade - Can be used for quickly preparing filling elements that require pureeing, such as apples or nuts (optional).
Anti-Static Baking Mat - Ensuring your tartlets don't stick to the pan during baking.
Precision Kitchen Scale with Measurement Guide - Offers accurate measurements for both ingredients and portioning, ensuring consistency in each tartlet.
Kitchen Tongs - Useful for handling hot pans when removing your apple goat cheese and honey tartlets from the oven safely.
2 17.3-ounce packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend
6 ounces soft fresh goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
3/4 cup honey (preferably dark), divided
1/2 teaspoon (scant) ground allspice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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