Originally Posted by julesthegolfer
HELP- I made Ina Garten's apple tart and it was wonderful! Crust was yummy. Problem is the apple juices ran under both ends of the parchment paper and burned onto my sheet pan. Not only did the house smell of burnt drippings, it was so bad that I just threw away the sheet pan (it was pretty old). Has anyone made this and had this problem. Any suggestions?
I've made Ina's easy apple tart many times now and have figured out how to avoid the flow over of the juices. When laying out the fruit on the tart, don't go all the way to the edge of the pastry, allow about 1 inch on all sides of puff pastry to be without fruit. This allows the pastry to rise up and create a puff border, holding the juices in. Check the pastry while cooking and pierce with a knife it it bubbles up too high.
Variations that are big hits with my guests are canned peach halves, sliced and placed just like you would do for the apple version. I have also freshened this up with frozen blueberries scattered about among the peaches. Another variation was fresh figs from the neighbor's tree -- fantastic!
I like to serve on 3-tier plate servers with the plates lined with doilies which absorb some of the juices and keep the pastries looking fresh.
Another puff pastry recipe from Ina that you might like is at Easy Cheese Danish Recipe : Ina Garten : Food Network
Variation: Add a dollop of raspberry or strawberry jam on each side of the filling. Easy strawberry jam from Ina is at Food Magazine | Easy Strawberry Jam