French Apple Tart

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Love this recipe! Have made if for multiple occasions and turns out great every time. Have never used the rum with the jam, just h2o and it is fine. Highly recommend it.

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I love this recipe. I have made this twice so far, and it never fails. It is SO delicious and scrumptous. My husband and I love eating this for breakfast and for after dinner dessert. Like trink57 said, it really did ruin one of my favorite cookie sheet, despite the parchment paper. I have not tried it with rum as of yet, but with water, it is still YUMMY!

UPDATE:
I have baked this so many times, I don't remember the count anymore. One time I had made this for thanksgiving and my uncle kept hovering over me while I was baking the tart. After it was done, before it got to fully cool, he helped himself to a bite and I think ate half of the sheet.
Another time, my in-laws are diabetic. So I had to improvise since I really wanted them to see and taste how good the apple tart was. I used their version of healthy butter and Splenda. It came out good and my in-laws enjoyed them :

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This is soo delicious.
Big hit every time I make it.Go with 4oo F and spoon the melted sugar over top so it does not burn .
I always forget to put the jam on and it is still awsome.Not overly sweet like european deserts are.

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This recipe is wonderful!!! I made it for a friends engagement party and it was a huge hit! I live at a high altitude (over 8000 Ft so if you do as well I suggest shortening the cooking time to about 35-40 minutes.

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Oh boy! So delicious! I used apple preserves instead of apricot jam (because that's what I had and I just omitted the rum. Other than that I followed the recipe exactly. Simple and low-key flavors are what make this dish fabulous!

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Easy recipe -- I only baked for 45 minutes -- used the full amount of sugar and had a lot of burnt sugar around the edges of the pan (may have been my apples too -- I used braeburns -- but I just trimmed off about 1/4 inch all around and that took care of any overly brown/burnt sugar. I did not have any apricot preserves -- so I put a small amount of seedless raspberry jam on it -- but very little -- since I did not like the color it created. As a result the final product was not overly sweet -- but my husband lliked it this way. The pastry was awesome! I was expecting more like a pie crust rather than puff pastry (dope that I am it still didn't register with the option to use puff pastry.

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Pretty simple. Tasty, but not overly impressive. Do be careful about your cooking temp and time. I too did 400 per the recipe, not the video. I used the full amount of sugar with tart apples and it was not overly sweet. I happen to have Calvados and use it often instead of water in my pastry. No water, no gluten. Makes a great crust every time.

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The tart crust is amazing tasty. It is my first time of french dessert making and it worked well. 400F at 45 min was perfect for mine, I used less than 1/3 cup of sugar and with apricot/raspberry jam on top without Calvados. It was awesome!!

I def. would recommend to leave the pastry dough over night or at least for 2-3 hours in the refrigerator before rolling out. The key was to make sure cold butter extend well with dough. Cant wait to make it again!!!

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In the video, Ina recommends baking the tart in a 450 degree oven for 45 minutes. But, the recipe calls for a 400 degree oven. I made the mistake of following the directions from the video. As a result, the tart burned (and not just the minimal burning that Ina said not to worry about. The tart crust was burned around the edges and dry/hard everywhere else. The tips of my apples on the top were also burned - and not in a quaint rustic way. Perhaps, if I had more experience, I would have been able to save it somehow at the half-way point, but I am new to tart-making and French desserts. My advice to myself in the future if I ever attempt this tart again: follow the recipe directions and keep the oven temp at 400.

Also, I agree with previous posts that the apricot coating can overwhelm the apple taste - especially if you do not have access to Calvados.

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Tart was great but the juices and sugar did make a bit of a mess, and a little to sweet for me, maybe 1/3 cup sugar would be better. I added chipotle to mine for a bit of spice and sweet. Very good and will definitely do it again.