![]() The Cortland apple can hold its shape, even when heated for an extended period of time. Cortlands are large apples that look a lot like jumbo-sized Macintosh apples, so red and yellow/green on the outside with very crisp, bright white flesh. Where I live, the apple we bake with usually is the Cortland variety. The apples hold their shape perfectly and appear very smooth. The varieties that you shouldn't use include:Īpple tarte tatin made with Honeycrisp apples. I don't recommend varieties that are suited for apple sauce because they break down when they cook and they become too soft. Personally, I find Granny Smith apples are a little sour for this dessert because though it does have a fair bit of sugar, the sugar is caramelized so it's not that sweet.
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