Prepping Apples in Advance
Would peeling & slicing apples in advance of making a tart (perhaps keeping them in acidulated water) leach the apple slices of flavour? I'd like to take an apple tart to the office in the morning and prefer to freshly bake tarts to avoid sogginess. I usually prepare all the ingredients the night before and simply assemble and bake. Do you think prepping the apples the night before would result in reduction of flavour?