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one 9- to 10 inch
TartEasy
Published 2009
For this tart, some of the apples are cooked down into a thick chunky apple sauce, which is spread over the raw tart shell. The remaining apples are then sliced thin (see note) and arranged over the applesauce. Slice the apples as thin as you can so they’ll be flexible when you fan them in the tart shell; if they are too thick, they’ll crack.