Tart apple varieties include Braeburn, Goldrush, Melrose, Pink Lady and Granny Smith. Stayman Winesap and Jonathan apples are also tart. Tart apples are excellent for baking, but some varieties are good to eat raw.
Tart apples frequently find use in the baking of pies, cobbler and dumplings as well as in producing applesauce and cider. Granny Smith and Braeburn are all-purpose cooking and baking apples. Pink Lady and Melrose are appropriate for use when baking but are also good to eat raw. An apple that is of good quality has good color and smooth skin and is firm to the touch.