Rough Puff Pastry Part Trois: How to Assemble a Banana Tarte Tatin

Share this…PrintPinterestemailFacebookGoogle+TwitterLinkedinThis post is the third part in a series about rough puff pastry highlighting the versatility of this marvelous pastry dough.  You can make a large quantity of puff pastry and keep it in your fridge for about one week (or the freezer for two months) and pull out small quantities at a time…

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