|
|
Article: Kitchen Detective: Apple tart a bit simpler to make than a pie; All-butter crust is best for this dessert
- Article from:
- Charleston Daily Mail
- Article date:
- September 14, 2005
- Author:
CopyrightCopyright 2005 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
|
EDITOR: COOK'S ILLUSTRATED
There are few desserts that can top a great apple pie but it is,
at the very least, a labor of love. Pastry dough. Rolling. Chilling.
Crimping. Peeling, coring and slicing. And then it doesn't always
turn out just the way you had hoped.
Many of us have turned to a freeform tart - just one layer of
crust enveloping a more modest mound of fruit - as a simple solution.
The first question was the recipe for the pastry dough.
American pie dough is typically made from all-purpose flour, salt,
sugar, butter, shortening and water. Because we wanted to make a tart
that would be about 9 inches in diameter, we thought we should start
out with a round about 13 inches.
For ...