5 Minute Skinny Apple Tart Recipe | Easy Fall Dessert (2024)

FAQs

What apples are best for an apple tart? ›

We're partial to Granny Smith, Honeycrip, and Gala, but you can really use any baking apple that you prefer in this recipe! Use one variety, or a couple to really mix it up and keep things interesting.

Ina Garten swears by 'delicious' Trader Joe's $7.99 apple tart for entertaining. Store-bought *really is* fine, according to the Barefoot Contessa. Real legends practice what they preach, so when a culinary icon says “store-bought is fine,” she really means it.

To freeze your apple tart, double wrap the uncooked tart in film, pop it into a freezer bag, seal tightly and place in the freezer, cook from frozen.

One method is to sprinkle some sugar over the fruit and let it sit for a while. The sugar can help to balance out the sourness. Another option is to cook the fruit in a sweet sauce or with some sweet spices, such as cinnamon and nutmeg.

The main difference is that tarts only have a bottom crust, and the crust is much thicker than a pie crust. Galettes – This is basically a pie made without using a pie dish, but because that would be too simple galettes can be made with any type of pastry dough.

A basic apple pie made with sugar will last up to two days at room temperature in an airtight container. Afterward, it needs to go in the refrigerator and will last for up to two days. Apple pie made with a sugar substitute or without sugar will last up to two days in the fridge.

They are often used for eating raw, in salads, or for making desserts such as apple pie. Some common varieties of sweet apples include Golden Delicious, Fuji, Honeycrisp, and Gala. The difference between sweet and tart apples is primarily based on the amount of sugar and acid present in the apple.

Cover and chill for at least 30 mins. Will keep chilled for two days.

Freeze Whole Apples

Place on a baking sheet, whole and unpeeled, and freeze them. Once frozen, transfer the apples to freezer bags. Don't put them in the bag before freezing them or you will wind up with a giant frozen apple clump.

If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt). As a last resort, add a pinch of baking soda to make the dish more alkaline.

Why is my apple tart watery? ›

Allow your pie to bake for the entire recommended period.

Your pie may start to brown early, making it look ready. People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening.

If you have a sweet tooth, you're going to want to head over to the other end of the scale where you'll find the Fuji, Honeycrisp, Ambrosia™, Gala, Golden Delicious, and Red Delicious apples. These sweeter apples contain more natural sugars and can hide any tart flavors even if they are more acidic!

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

It depends on what you're looking for in an apple. Gala apples are typically sweeter and have a more mellow flavor than Fujis. They're also firmer, making them better for eating raw or using in salads. Fujis are more tart and acidic, with a slightly more intense flavor.

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.