The Art of the Tart: How to Make a Beautiful French Apple Tart

Credit: Todd Coleman

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Moulton buys seven Golden Delicious apples, her favorite variety for baking.

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Comments (3)

by NAOMI BAXTER on 2012-08-15

As an eating apple, we find goldem delicious undesirable.

Wouldn't FUJI or GALA be as good if one adjusted the sugar when using
FUJI? What about ROME BEAUTY?

by NRATT on 2012-09-19

I agree with Ms. Baxter. I think the Red/Golden Delicious tend to go mushy when cooked. So, I'd go with Gala, here for my taste. But, I should think Fuji or Rome would do as well. I mean, how bad could it be? But it's a great sounding recipe that's definitely worth a try.

by bananadan on 2013-02-09

I know that they are quite expensive, at least this year, but I have found Honeycrisp apples to be the best baking apple when you want to retain a firm texture. It doesn't hurt that they taste fantastic as well. Gala and Fuji are excellent second choices when you can't tolerate the sticker shock.