Apple tarts are a dessert that combines pastry and apples, typically featuring a single shortbread crust. The tarte tatin is a popular French dessert that is an upside-down cake with baked apples partially uncovered. Different recipes may have some points in common, with only a layer or two of apples used in the construction of the tart. The tart shell can be made from a variety of shortcrust crusts, and different pans are used. The best time to cook apple pie is when there is access to freshly baked apples.
The apple tart is a dessert that combines pastry and apples. Tarts come in a variety of shapes and typically differ from the popular apple pie in that they are not covered in shortcrust pastry, although the tarte tatin cooking process is an exception. It might be better to say that a tart tends to feature a single shortbread crust, and your choice of shortbread can range from puff pastry, to more traditional shortbread or shortcrust pastry tarts. The interested baker has many different recipes to try.
It’s impossible to leave out the tarte tatin when it comes to apple tart. This is a popular French dessert that could best be described as an upside down cake. Instead of baking a shortbread crust with apples, apples are topped with the crust. When the tarte tatin is done, it’s reversed so the apples are served, but because it’s cooked upside down, the texture of the apples resembles apple pie.
Tarte tatin is representative of one of the big differences between most apple pies and apple tart. Since most tarts feature baked apples partially uncovered, their textures can be very different. While a two-crust pie has apples that are cooked thoroughly, as well as tarte tatin, the tart may contain some apple tops that are still a bit tougher or drier. Some recipes call for glazes or pre-baking the apples to produce more evenly cooked fruit, but many people like the difference in textures when eating an apple tart and find this step superfluous.
There are so many different recipes for apple pie that it would be difficult to discuss them all. These recipes may have some points in common. Typically, only a layer or two of apples are used in the construction of the tart, rather than the cupfuls of apples that might fill a tart. The resulting tart is probably flatter than a deep tart. Occasionally, apples are mixed with other ingredients such as flour, sugar or even milk products which produce a custard when baking. A traditional tart may simply use a couple of layers of apples that are evenly placed in the tart shell, and these might be topped with brown sugar and cinnamon and brushed with butter or light jam.
The tart shell can be made from a variety of shortcrust crusts and different pans are used, often flat fluted pans are preferred. You don’t need to use a pan, and some people simply roll out the crust, place the apples in concentric circles, and bring the edges of the crust slightly over the top, still leaving most of the apples uncovered. This type of apple tart is also called a galette.
The best time to cook apple pie is when there is access to freshly baked apples. Traditional apple choices include Gravensteins, Pippins, Granny Smiths, and other apples with sharp or wine-like flavors. As they cook, they produce a complex flavor, while “eating” apples can disintegrate during cooking or be less flavorful.
Protect your devices with Threat Protection by NordVPN
