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?
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.
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.
In preparing S. Moulton's Fr. Apple Tart, I consulted the instructions on how to create the rose effect with the apples. Got as far as the 2nd frame where she is coring the apples with a melon baller. After that nothing more. Very disappointing. Kindly explain. Thank you.
PS. . .It's fortunate that I'm not a stranger to cooking, baking etc so I figured out how to do it. But thought you should know about the faulty instruction page.