French Apple Tart

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The main portion was wonderful, but the juices/sugar ran off and stuck to the the edges, creating a bitter burnt edge. Another reviewer suggested this was due to the pastry dough not being chilled enough, but I don't think that was the issue with me. I used a silicone mat in lieu of parchment. Thoughts? Also, I would not change the amount of sugar or butter, that's what creates the indulgent pastry flavor.

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I made this with freshly picked apples and it was amazing! I've never made a tart before and this recipe was so easy but so stunning when completed. I did not have any Calvados and used almond extract instead, which I think added a nice flavor to the apples and apricot. So delicious and so simple, another fabulous Barefoot recipe!

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Came out wonderful! My family ate it up. I cut it into triangles for people to be able to grab off the pastry table. Served room temp. It was great. Like others, I was afraid of the burning, but it was great. 45min at 400 degrees was perfect, just a little crispy on the edges yet still yummy! The apricot glaze with Calvados made it! I didn't strain the glaze.

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I have made this many times for my family, guests and to bring when we are guests for dinner. My father asked me to bake this for him as his Christmas gift last year. It is absolutely delightful, always a hit and never any left for the next day. Ina, what can I say - you are wonderful!!!!

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I made this today for friends who are moving to Paris for a year. They are very frequent visitors to Paris (they own an apartment there, and they were thrilled with the dessert! They called it a Tarte Tatin. I did sprinkle a bit of cinnamon on top of the apples, and this dessert was fabulous, if I do say so myself:! Thank you, Ina, for another great recipe! ***Hint: When it came out of the oven (45 min, be sure to use the spatula to loosen it from the parchment paper and move it to a cooling rack ASAP so the bottom stays crispy. Ina was right; don't think it's burning as the apple juice browns, but only bake for the 45 min.

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So easy and delicious. Thanks Ina

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I made this last night 6/23/2011 and it took longer than I thought; but it turned out great. I cut it as soom as it came out of the oven; cause I couldn't wait any longer.(I love the smell of apple cookingMy husband was already dishing out the Ice cream as I was putting it in the dishes. Anyway we just loved it. Great recipe Ina!! Thanks.

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I really never baked before I started watching Ina on TV....this recipe inspired me and to my surpirse was so easy and delicious. My husband loved it so much I had to make it again the following week. It holds up well in the frige and can be warmed easily at the last minute for desert. I changed it up a little the second time I made it because while my husband loves tart fruit (granny smith apples I love sweet, so I substituted the granny smith for golden delicious and it was FABULOUS...the top needs less sugar and I sprinkled with some cinnamon and it was to die for.. I served it to guests that absolutely went wild and I plan on using this recipe over and over again..Thanks again Ina, between this, your shortbread recipe and your ruggalach recipe I have become a wonderful baker... or so says my hubby.... and that's really all that counts ! :

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Truly amazing and easy! This is my go-to dessert. It's so impressive that I'm often asked to bring it to dinner parties.

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This recipe is very easy to prepare. You can make the dough a few days in advance also.. My family and friends always ask for me to make this.. I have even made this with apples, pears and sprinkle nuts (finely chopped across the top.