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Apples Tarts

Apples for pies and tarts

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Apples for pies and tarts

Bazel | Jan 30, 2009 08:20 AM

We live in the southwest and typically our grocery stores stock the following types of apples:

Red and Green Delicious
Fuji
Braeburns
Gala
Cameo (sometimes)
Pink Lady’s
Granny Smiths

When I (attempt) to make a pie I always use Granny Smiths. I recently made a tart using Granny Smiths and I felt the apples just didn’t cook down enough – they were a bit too firm after 45 minutes in the oven but the crust was done and I really needed to pull the tart. I don’t want mushy apples either!

Which of the apples available in our stores would make a good alternate choice to the Granny Smith? I am thinking the Pink Lady as they as a pretty crisp and slightly tart apple but I don’t know how they would do once baked on the top of a tart.

Thanks,

Bz

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