Apple Tarts

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Great recipe. I bought phyllo dough instead of the pastry dough and just buttered every two layers. I used some very ripe pears, but otherwise followed the recipe as indicated. I used water for the apricot preserves and loved, loved, loved this recipe. It is soooo tasty I can hardly just eat one! It also looks and tastes like store bought. I had no problem with the baking time although the one slice of apple was a bit undercooked, so I too would recommend slicing the apples a bit thinner. But I am already making them again and can't wait till they are done. Thanks Ina!

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These were pretty but the recipe needs work. I baked these for 40 mins and the tops burned. You definitely need less time on these. Also you may need to switch the pans in the oven to keep the cooking even. I used less sugar and butter - big mistake on the sugar because the apples were quite tart. I tried to fix this after the fact by adding some confectioners sugar and heating the tart up to avoid tossing the whole batch. I didn't have too much drippings but that my be because I reduced the butter/sugar quantities. Not sure I would make these again. They were just okay.

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Needed TONS of work. This recipe cannot cook for 40 minutes or you would be sending Pepperidge Farms a bill for the fire department which doused your kitchen with water while the smoke filled your white linen slip covers with black smoke from all the burning pastry!
The apples need to be paper thin, not 1/4" THICK. If you can't read the paper through the apples THEY ARE TOO THICK.
I didn't use as much sugar as recommended--BAD MISTAKE. Use tons!
Other than these suggestions, all worked out well: as someone else mentioned," Thank goodness I didn't try this out on guests!"
Steve in West Texas

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The baking sheet made the difference in my kitchen as I used two different types. One 1/2 sheet baking aluminum pan and the other a dark non stick sideless cookie sheet. Both with parchment paper. The aluminum baking sheet produce picture perfect tarts. Even Julia may have been fooled. They were both done and delicious but the first one had more color and just looked so much better. I did add some ground cinnamon to all of them . I found the frozen puffed pastry in Wal Mart frozen food dept. and was able to get the great brand name P.Farm which made 12 squares. Loved this recipe, easy , wonderful presentation, and kept fine for a couple of days. * I just heated the good Apricot Preserves & basted with nothing else & I was satisfied with the results Now, mind you, I do not have a love for baking, but this was one recipe that I could make with outstanding results. Thank you Ina ! xoxo

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Excellent!!! I made the tarts on Sunday with my young grand-daughters. They really enjoyed placing the apples, sprinkling the sugar and glazing the tarts. It was easy, delicious, and with a scoop of vanilla ice cream, it's over the top.

Thanks Ina, your the BEST!

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like many others , the bottom of my tarts were burnt to a crisp due to the juices that ran all over the pan . i even turned the oven down to 375 and baked for less time on the second batch that i tried but still got the same result. and when i tried to look for positives i had a hard time finding any , the taste was just average . could have been much tastier maybe if we added cinnamon to the apples , it was just lacking all over ... although i find ina's recipes usually very on point and successful , this was a big disappointment especially when i was raving about these to my whole family before i even attempted to make them .so i ll look somewhere else for better apple tart recipe next time .

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This is so tasty and so easy to make. You can't really mess it up. Preventing butter to drip is key to avoid burning pan. Turn up the edges slightly to catch and hold the juices so they don't run onto the pan and burn.

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Amazing! I think to prevent excess burning, be sure not to put too much butter on top. Also, if you place apple slices more in the middle of the pastry and leave a small border, you can actually turn up the edges slightly to catch and hold the juices so they don't run onto the pan and burn. I used rum with the apricot preserves. Very pretty and delicious.

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This was a disaster. The apple juices burned so badly that I was sure the smoke alarm was going to go off. In addition, they seeped under the pastries and burned, basically ruining all of the bottom sides. I spent about half an hour trying to salvage the tarts by cutting off burnt pastry...not recommended as a fun pastime. If you are going to try this recipe, you might want to take a practice run before making it for guests. I'm just thankful I tried it on a nice day so I could open the windows and air the house out afterward.

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Taste tested by my young grandson and he gives this recipe a 6 stars! Very easy recipe and the flavors worked will together. It's a keeper!