Buttermilk Cream Tart

• All-purpose flour, for dusting
• 1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
• 1 large egg, lightly beaten
• 1 tablespoon plus 1/4 cup sugar
• 2/3 cup heavy cream
• 2 1/4 teaspoons unflavored powdered gelatin (1 envelope)
• 1 1/4 cups low-fat buttermilk (not nonfat)
• Pinch of salt
• Poached Apple Roses (page 342)

1. On a lightly floured surface, roll out and trim dough to a 9-by-12-inch rectangle.
2. (If necessary, overlap edges of 2 smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.)
3. Cut off four 1-inch-wide strips, 2 from one short end and 2 from one long side.
4. Set strips aside.
5. (Rectangle should be 7 by 10 inches.)
6. Transfer rectangle to a parchment-lined baking sheet.
7. Pierce dough all over with a fork; brush with beaten egg.
8. Lay pastry strips on edges to create a border.
9. Trim strips to fit, overlapping at corners.
10. Brush egg over strips and underneath ends to seal.
11. Cover with plastic wrap; refrigerate or freeze until firm, about 30 minutes.
12. Preheat oven to 400F.
13. Sprinkle dough evenly with 1 tablespoon sugar.
14. Transfer to oven; reduce heat to 350F.
15. Bake until shell is just golden and puffed all over, about 15 minutes.
16. Using an offset spatula, press down on middle of shell (leave border puffy).
17. Return shell to oven; bake until golden brown, about 15 minutes more.
18. Transfer to a wire rack; press down on middle of shell again.
19. Let cool completely.
20. Tart shell can be stored at room temperature, wrapped in plastic, up to 1 day.
21. With an electric mixer on medium speed, beat 1/3 cup cream until soft peaks form.
22. Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand until softened, 5 minutes.
23. In a small saucepan, over medium heat, bring remaining 1/3 cup cream and remaining 1/4 cup sugar to a simmer.
24. Cook, stirring, until sugar has dissolved.
25. Pour hot cream mixture into softened gelatin; stir until gelatin has dissolved.
26. Stir in remaining 1 cup buttermilk and the salt.
27. Pour through a cheesecloth-lined sieve into a medium bowl.
28. Using a flexible spatula, fold in whipped cream.
29. Refrigerate 30 minutes.
30. Pour filling into prepared shell.
31. Spread out to border using an offset spatula.
32. Refrigerate until filling is set, 30 minutes.
33. Arrange roses over filling.
34. Fold leftover peeled-apple slices into ruffles, and fill in gaps.
35. Refrigerate, covered, until ready to serve (up to 6 hours).

flour, pastry, egg, sugar, heavy cream, unflavored powdered gelatin, lowfat buttermilk, salt, apple roses

Taken from www.epicurious.com/recipes/food/views/buttermilk-cream-tart-389757 (may not work)