Classic Apple Tart

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First of all, I used a premade/roll out dough for crust.
I followed remaining recipe to the letter. I love it but will add an extra tsp of sugar next time...needed just a little more. Its great for a dessert but also just perfect for brunch.
Thanks Melissa for another great recipe.

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LOVED that it didn't use a ton of sugar and butter. I didn't miss the unneeded calories. But I did find it dry. I'd love a suggestion on how to get this recipe more moist without adding butter/sugar. I used a store bought Organic Wheat pie pastry instead and thought it was great.

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This is such a simple recipe, especially if you use a store bought crust. Since it is so simple, the taste is OK but not fantastic like apple tarts that have more filling, glaze and takes a little more time. Also, when you use Granny Smith apples (I used two and one of a sweeter nature, you will need to increase the sugar. All in all, less effort = less results.

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This tart was a very simple and easy to make. I like the crust, but defiantly need just a bit more sugar and a glaze on the top. As soon I had a bite, I also thought about my favorite Barefoot's French tart. Sprinkle butter, sugar and apricot glaze!! I will make again!

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In the picture, the tart appears daunting, but it is actually very simple, elegant, and easy. This tart has the perfect amount of sweetness to it, even though it is subtle. The only thing I did differently was I greased my tart pan to ensure an easy removal when slicing into pieces. Absolutely stunning, delicious, and PERFECT for fall. Thanks for a fabulous recipe, Melissa!

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This recipe is easy and beautiful, but it needs something - a glaze perhaps - to make it a little sweeter. Although, in fairness, perhaps French tarts are not so sweet; thus my expectations may be off. I do agree that a scoop of vanilla would help. However, all in all, it was GREAT to have a doable recipe that allowed me to create a bakery-quality BEAUTIFUL dish!!! I will make it again, but this time I will use the topping directions (butter, sugar and apricot glaze from Barefoot Contessa's apple tart recipe.