Today's apple tart

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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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