This is so much more practical to prepare and serve than a standard apple pie baked in a sloping sided pie pan. It’s free-standing on a platter for serving and only needs to be cut into wedges, with none of the sometimes destructive digging underneath the bottom crust to extract wedges from the other type of pan. It’s also much more elegant looking than a plain apple pie.
While I hate the indiscriminate use of mint leaves as a decoration for desserts in general, the flavor of mint in moderation is wonderful with berries. Right before serving this tart, I like to scatter tiny mint leaves on it, then lightly dust it with confectioners’ sugar. If you only have large mint leaves, then stack them and cut them into fine ribbons
This is so much more practical to prepare and serve than a standard apple pie baked in a sloping sided pie pan. It’s free-standing on a platter for serving and only needs to be cut into wedges, with none of the sometimes destructive digging underneath the bottom crust to extract wedges from the other type of pan. It’s also much more elegant looking than a plain apple pie.