LLN
Active member
Caramelized Apple Tart with Apple Sauce filling and Apple Strudel:
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I'm putting both of these together because they suffered from a common weakness: boring apples...as in apples that have not been sweetened enough. This means that you get "too natural" of a taste for our american palates. We're used to apple pie with plenty of sugar/caramel, caramel apples, etc.
At least the Strudel had cinnamon added to it, but the dough was not flaky as I prefer. While the tart's dough suffered from being hard like a cracker: wrong decision chef, should have gone with shortbread type crust.
This is a warning for you people eating desserts in Europe: these people use less sugar and it often becomes particularly evident in fruit based items.
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I'm putting both of these together because they suffered from a common weakness: boring apples...as in apples that have not been sweetened enough. This means that you get "too natural" of a taste for our american palates. We're used to apple pie with plenty of sugar/caramel, caramel apples, etc.
At least the Strudel had cinnamon added to it, but the dough was not flaky as I prefer. While the tart's dough suffered from being hard like a cracker: wrong decision chef, should have gone with shortbread type crust.
This is a warning for you people eating desserts in Europe: these people use less sugar and it often becomes particularly evident in fruit based items.