Today's apple tart

Joined Aug 4, 2000
What I'm really stoked about is that the bottom of the crust is flakey.  The crust is blind bake for 20 minutes and then with a wash of whipped egg white and sugar applied, it's baked for an additional 30 minutes in the upper oven at 400F - 425F.  The it's filled with the apple mixture and baked at 375 for another hour and fifteen minutes.
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