LOW B LOOMS
“I’ve switched to baking apple tarts instead of double‑crust or slab pies,” Sarah says. “They have more concentrated flavor,
and you don’t have to wait hours for them to cool—half an hour is plenty.” Using different varieties pays off in both taste and
beauty, too. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies, with their thin skins, give the outer petals a delicate
blush. A little grated ginger mixed with apricot jam provides a spicy‑sweet base that lets the fruit truly blossom.
Apple Rose
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