Apple Tart: Plum, Apricot, Cherry, or Peach Tart

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Saving enough of the best slices for a top layer, chop the rest of the apples and cook them with 2 oz (60 g) of the sugar and 0.5 oz (15 g) butter until they make a thick applesauce. Cool and spread in the bottom of the tart shell. Arrange apple slices on top. Sprinkle with remaining sugar and bake.

If the apple slices are very hard, sauté them lightly in 1–2 oz (30–60 g) butter and 1 oz (30 g) sugar until they begin to get soft and lightly browned. Turn them carefully to avoid brea