I just had a tasty apple tart in Gordonsville, Virginia. It had a nice, fruity glaze. It also got me thinking about presentation - wouldn't an open apple pie with slices arranged like this look lovely? My pie making philosophy is generally that taste is much more important than appearance, but if I submit a tasty but homely pie to a competition, it might not do so well. Although with this tart, the quality of the presentation also had a lot to do with the presidential place mat underneath it.
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