![[Ferrandi] Week 5: More Puff Pastries](https://www.sugarednspiced.com/wp-content/uploads/2012/11/R0044585.jpg)
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We continued working with puff pastry dough this week and made a few more variations, starting with these puff pastry tart bands. First, roll and cut out a band of puff pastry (40 by 12 cm), double the two sides, making sure to glue the two layers with egg wash. Use a fork to poke holes in the center to prevent puffing in the oven.
Use knife to create a border design on the sides. Egg wash the borders but not the center.
Cover with apple compote and thinly sliced apples. Brush apples with melted butter.
Bake until apples are slightly browned and the bottom of the tarts are nicely browned.
