On 2018-09-19 10:29 AM, Wayne Boatwright wrote:
> On Wed 19 Sep 2018 07:32:02a, graham told us...
>
>> This article is worth reading as it includes several ideas for the
>> classic apple tart (note that cinnamon is not mentioned -
>> thankfully).
>>
>> https://www.theguardian.com/food/201...ook-the-perfec
>> t-french-apple-tart-recipe
>>
>> http://tiny.cc/m5gvyy
>>
>> I have made the version with a tart apple purée as the base layer
>> - made with Granny Smiths to which I added a generous dollop of
>> softened butter when puréeing in the blender.
>> I've also made a version where I have generously sprinkled
>> icing/confectioner's sugar over the cooked tart followed by
>> caramelising under the grill or with a blow torch.
>> Either way, the butter in the purée makes a noticeable difference
>> and is absolutely delicious.
>>
>
> Apple puree, with butter or not, just sounds like applesauce to me.
> Not enough texture for me. I'd much rather hae a really great apple
> pie.
>
There's plenty of texture from the sliced apples on top.