Comments on: Simple & Satisfying Farmhouse Apple Tart

By: Peaches with Ricotta, Honey and Thyme | Friend of the Farmer

Peaches with Ricotta, Honey and Thyme | Friend of the Farmer — Sat, 04 Sep 2010 03:34:39 +0000

[...] Simple and Satisfying Farmhouse Apple Tart [...]

By: David

David — Wed, 25 Nov 2009 21:20:03 +0000

Since I prefer to use a springform pan I remove the side but leave the base on. If you have a springform pan that’s the easiest way to go. If you don’t then I would say leave in the pan to serve. In terms of testing for doneness the inside doesn’t have to be totally dry — like a cake. I tend to focus on a nice brown top.

By: Randall De Seve

Randall De Seve — Wed, 25 Nov 2009 17:16:29 +0000

Does it pop out of the pan, or do you serve it from the pan?

By: chris curry

chris curry — Mon, 23 Nov 2009 15:54:45 +0000

YUM! What about trying with pears??? oh yeah, oh yeah, oh yeah!!!

By: David

David — Mon, 23 Nov 2009 04:34:10 +0000

I would strongly recommend Golden Delicious for their firmness and sugar content. Friends have tried other varieties with much less success.