This is one of the first tarts anyone learns in hotel school or if you are from Alsace, by your mother’s side. Concentric circles of tender apple, set in vanilla-scented cream and finished with a veneer of apricot glaze. Granny Smith is the usual choice here but a combination of a Cortland and Golden Delicious makes a more flavorful tart. Use fresh autumn apples those taste you prefer and is regional but try to find apples that are both tart and sweet or use a tart one and a sweet one to ensure a bouquet of apple flavor.
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Hi there, fellow home and pro baker and fan of great recipes….