Backpost: I’m sure you’re sick of reading about apples by now. The issue with my backposting these out of order is that, yikes, I’m going backward with the tartes- the best of them was definitely take 1, the most recent. This, take 3, was my first attempt with this particular oven and crust recipe. I actually was unable to fit it onto the cookie sheet- I was going for the galette look, but this crust was just too thick and breakable to fold over the edges- and ended up having to halve it due to space limitations. Thus, some learned lessons here:
- Measure the size of your pan or baking sheet prior to placing ingredients upon the crust. You can still make changes if it’s just crust- but once you start layering on, it becomes too late!
- Don’t add extra sugar on top of the tarte if you aren’t already familiar with it or are feeling daring. I know, Ina says to do it, many people do, but I had caramel runoff that stuck to the bottom of the crust and caused for more breakage- if you haven’t experience with this one, you may want to leave it out for your first try, and concentrate on baking time and other intricacies first.
