Excess water from baking with apples
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.
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7 Comments
I have a hot date with Jacques Pépin's Complete Techniques now.
As a bonus, you can turn the drained juices into a fantastic apple/cinnamon syrup.
As soon as you toss apples with lemon juice or sugar of any kind the apples will begin to "macerate" = give off liquid.
Also, depending on what region you live in, those apples could be very old. In the USA and in Northern Europe apples are picked in Aug-October and in season until about Feb, maybe early March.
When I was a little girl, my aunts used to line the pie shell with plain, dry breadcrumbs (from fresh bread) before they put the apples in. These crumbs absorbed all the liquid the apples threw off and just became part of the filling. It took more crumbs in mid-winter when the apples weren't fresh from the trees.
For Tarte Tatin, I also reduce the liquid after the apples are properly sauteed, so that the remaining liquid is sure to turn into the luscious caramel we expect in our Tarte Tatins!