I burned two batches of browned butter, blame it on multitasking in the kitchen + wine. I also used the crust recipe to make blueberry pop tarts. It’s so delicious and the pink lady apples really shine in this recipe. This was honestly the best apple tart I've eaten. I just made these and they were really good! I didn't have a pie/tart tin, so i molded the dough into a cupcake tin, and it worked really well! Very buttery and flakey! Some of my apple rings got almost black on top (my oven can be unpredictable and I was being lazy) but they still tasted great, not burned. Using a frozen pie crust I could prep this in probably under 10 mins and it looks/tastes so impressive. I was skeptical of the overfill by 1/2” and shouldn’t have been it did noticeably sink. The filling was superb - just the right amount of sweet and tart and it looked beautiful, all despite me using rather old apples. I’m sure the dough is lovely I just don’t enjoy working with it. Making it again this year for a different crew.Ĭame out beautifully using a frozen pie crust (already in a pan). It is for me the best part of apple pie - the taste of the apples and the pastry - not soaking in syrup. Only tweak I’d make in the future is baking the tart on the lower rack as my apples browned too quickly on top. This came together very quickly and easily with little to no fuss. The rolling technique in this recipe yielded the best pastry dough I have ever made and I will be using this crust recipe in all my tarts from here on out. Delicate, light, perfectly balanced flavors, and a perfect, golden flaky crust. I threw this together with the apples I had lying around (a mix of sweetango, honeycrisp, and cosmic crisp), added a touch of lemon zest and honey to the filling and the results were INCREDIBLE. Officially found my go to rosh hashana recipe.
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