Serious Eats: Talk
Apple Tart Question
Hey Serious Eaters,
I want to make an apple tart this weekend, and I was thinking of using store-bought pie crust as the base, because last time I used puff pastry and I don't like the way it... well... puffs.
I was thinking of just laying the apple slices on the crust and baking it, but I feel like the crust will get too soggy, like the bottom crust of an apple pie tends to be. Do you think I should bake the crust for a few minutes before putting the apples on? My concern then is that the crust will burn before the apples cook fully. What do you guys think?