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The apple filling was outstanding. However, there wasn't very much crust. I think it might be better made with 16 sheets, using two at a time instead of one. Something to experiment with. Since I'd already cooked the crust to golden, I was afraid it might burn on returning it to the oven with the apples, so I covered the edges with foil. It came out fine. The edges were wonderful! It took me about 50 minutes in prep time, broken up into three segments; it's a little shorter than the stated time. Thank you for a wonderful breakfast!

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Debbie R. February 04, 2007
Jeweled Apple Tart