I recently tried my hand at baking for the first time and tried making tarte aux pommes and tarte tatin. Each time I have the same problem: the apples give off too much water. I tried using the 'right' apples (last time was granny smith and red delicious), but the same result. I suspect it's either because:
1. The recipe I'm using calls for sautéing the apples in butter before hand
2. I'm chopping the apples too thinly
I've read some comments elsewhere that state that they leave (some) apples raw for baking; any suggestions? Thanks.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.