Apple Tarts

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These were fantastic! I'm not an apricot fan, but the apricot calvados glaze really made these pastries shine. I made the mussel bisque from the same episode, and it was delicious as well.

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These tarts are a simple and easy dessert. Made them for the first time for guests, and everyone loved them. I should have switched the pans half way through the baking time, because one pan was a little more brown than the other. I followed the recipe exactly, and they turned out nice. The apricot glaze added flavor and gave the tarts a pretty appearance. 40 minutes was spot on, just FYI, my oven is nothing fancy, a 18 year old electric oven. These would be nice for breakfast too, I will try with other fruit.

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love ina and her recipes. i goofed this one up...somehow. for one, i thought the sugar went on after it baked. i made a simpler variation of this earlier in the week with less care and time and it came out amazing. so clearly, i overworked this!

i didn't tighten up the end of the package of my half used puff pastry, so when it thawed, the dough stuck together and wouldn't open up. i rolled it out on a floured surface thinking i was home free until it started baking, the flour made it dull looking, i could live with that, but it baked in 10 minutes!!! at 400degrees. i pulled it out, added my sugar, jam, water and 2T of rum (no calvados, dusted conf sugar on top and well here it sits! afraid to cut into it : /

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These are really worth it..I used individual tart pans so I lined them with the puff pastry and trimmed. I added a little cinnamon, used small Macintosh apples, so I used considerably less sugar and maybe 2/3 of the butter. Subbed cognac mixed with apple cider for the Calvados that I didn't have. These along with Alton Brown's Bourbon Pecan Pies also done in individual pans will be my Thanksgiving desserts I made early and took to two different dinners...Superb!!

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Made half a recipe and it was delicious. Made according to recipe, cutting everything by half. Took 40 minutes for nice browning of pastry and apples. Will try again with pears.

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LOVE this recipe, it's easy, delicious , double recipes...it goes fast, too good !
I will say I cook the tarts @ 350 degrees, before I realized it should have been 400 degrees.
I prefer the 350 degrees. I also made some Apples Tarts & a few Pears tarts, delicious ! Both were great!

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Tasty & easy. I just used 1 sheet of the puff pastry & cut the ingredients down accordingly. I used Cortland apples which are sweeter than Granny Smith, so I used 1/2 as much (if even that sugar with some cinnamon. The squares are on the large size so next time I plan to make the 4 squares, cut those in 1/2 & then run the apples, etc. down the middle. I used apricot jam with just a little water & it worked well. Excellent quick recipe.

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Ina's food is sooo good. These tarts were amazing. I had to stop myself from eating them all and save some for desert. They are beautiful to look at any taste as good as anything you could buy from an upscale bakery. I started checking the baking time after 20 min. (based on other reviews. Mine were done in 35 min without any burning of sugar. The added plus is that these tarts ate so easy to make. Thanks to you Ina, I'm getting a reputation for being a fantastic cook. It's a lot of fun to share this food with friends and family.

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These tarts look decadent! Also look like you toiled over them in the kitchen. They taste as good as they look. Definitely a keeper Ina! BTW you are my all time favorite food network chef, I just adore your sense of simplistic style.

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I'm obsessed with this recipe! It is quickly becoming a favorite fall treat, having made it twice. However, the cooking time listed in definitely too long. It takes mine 18-20 minutes to bake in a convection oven, so I'm guessing that would be 22-24 minutes in a traditional oven. And the parchment paper is a must to get these to stay together. They are fabulous! I feel like a French pastry chef with these (and I'm barely a home cook.