2. What type of apples should I use?
Use firm apples like Honeycrisp, Fuji, or Braeburn. You can also mix sweet and tart apples for complexity.
3. Can I make this ahead of time?
Yes! You can prepare the dough and slice the apples a day in advance. Assemble and bake fresh, or bake and reheat before serving.
4. Can I freeze the tart?
Yes. Freeze the fully baked tart once cooled. Reheat in the oven at 160°C (320°F) until warm.
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5. Do I need to peel the apples?
It’s recommended for texture, but not mandatory. Leave the peels on if you prefer a rustic look and extra fiber.
6. How can I prevent a soggy crust?
Chill the dough well, use a thick filling, and avoid very juicy apples. Optionally, brush the base with a little egg white before filling.
7. What can I use instead of vanilla sugar?
Use regular sugar with a splash of vanilla extract or scrape a vanilla bean into the sugar.
8. Is it okay to use less sugar?
Absolutely! Reduce the sugar slightly for a more tart-forward dessert. Apples provide plenty of natural sweetness.
9. Can I add a crumble topping?
Yes! A simple mix of butter, flour, sugar, and oats makes a delicious crumble addition.
10. How do I store leftovers?
Store in an airtight container at room temperature for 1 day or refrigerate for up to 4 days. Reheat slightly before serving.
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