Tarte Au Soleil Recipe With Pesto

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It is hard to talk about makeup without mentioning Tarte Au Soleil. In 2021, the French actress and singer made a name for herself by creating a line of cosmetics that would make anyone who used them look like a Hollywood star.

Since its creation, Tarte has grown into one of the most recognizable names in French cosmetics. A favorite of celebrities and beauty editors alike, Tarte makes both big moves and subtle ones, creating looks that seem effortless when they are compared to traditional makeup applications.

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Tarte Au Soleil Recipe with Pesto

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

22

minutes

This beautiful tarte au soleil made with pesto and puff pastry always WOWs a crowd! It’s so much easier to make than you may think and the whole thing can also be made ahead of time too!

Ingredients

  • 2 sheets puff pastry, cut into large 10” (25 cm) circles

  • 3 tbsp (45ml) store-bought pesto OR Nutella for a dessert version

  • 1 egg, beaten

  • sesame seeds if desired

Directions

  • Preheat oven to 400F (200C)
  • Roll out pastry. Place a dinner plate down and cut out a circle. Transfer circle to a rimless baking sheet lined with parchment paper.
  • Place pesto in the middle of the circle and spread over the pastry leaving a 1 inch (2.5 cm) border, all the way around pastry circle.
  • Place 2nd circle on top.
  • Place small juice glass in the center of the circle to create an indentation. Remove glass.
  • Cut pastry into four quarters, keep the center intact as a circle.
  • Then go into each quadrant and cut then in half then quarters this will create 4 slices per quadrant and create even “rays” around your tart. Place tray in the freezer for 5 mins just to firm up a bit to make it easier to twist the rays.
  • Then twist each ray with a 2-turn twist, allowing the tail to lay flat. Once all the twists are made pop the tray back in the freezer for 5 mins, this will make it easier to brush the egg wash on.
  • Brush beaten egg on the tart. Sprinkle center of the tart with sesame seeds. Place in the freezer for 5 mins to firm up. This will help the sun keep its shape as it hits the hot oven
  • Bake tart for 20-25 mins until golden brown and puffed up. Serve on cutting board and invite guests to twist off the rays!

Notes

  • This whole thing can be done the day before, cover lightly with parchment paper and leave in freezer or fridge and when it comes time to serve, bake immediately no need to thaw first.

Reference : entertainingwithbeth.

 

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