French Apple Tart

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excellent recipe...the only thing i would do next time is sprinkle a little cinnamon at the end.

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I tried this out a couple of weeks ago. I was a little apprehensive because it was my first time making a tart of any kind. But, it turned out really well! I was really surprised myself. Although, I think the recipe calls for a little too much water. I used the whole 1/2 cup and the dough turned out a little too wet. I'll try using less next time and see what happens. Regardless, the tart turned out really delicious. I brought some to school--yes, I'm in high school--and my friends loved it.

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We went to Paris this year for our 5th Anniversary. I ate Tarte aux Pomme for dessert at least half the time we were there. I saw the "Barefoot Contessa" making this on TV...she was so calm, made it look so easy...I decided to give it a try. IT TURNED OUT GREAT. It looked great, it tasted great. I feel like a superstar! We put a little dab of vanilla ice cream with it...outstanding. Simple, yet totally gourmet at the table.

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Great! Never made a homemade crust before - so easy and turned out so flaky!! Made with pears, used about 1/4 less butter, used waxed paper and used dark rum instead of calvados. Amazing! Fruit should be overlapped slightly at the outer edges because it shrinks when baking - although that did create an obvious place for cutting into servings...

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I gave this recipe 1 star because I haven't made it yet.. I saw it on tv and it looked delicious so I'm planning on making it today but can anyone tell me if there's much of a difference if I use water instead of the calvados for the glaze? And also does it really make the parchment paper catch fire!?? I read that in a couple of previous reviews. I don't want that to happen. Anyone have any tips since I've never made this before and today will be my first time.

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Easy and tasy recipe. A big hit with my son and definitely something i will make more than once. I just followed the recipe as it is and it came out DELICIOUS!!! Thanks Ina.

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i left the butter out and it tasted pretty good. i used the puff pastry sheet from store it worked well.

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so good!

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This is absolutely amazing! I have received so many compliments and requests to make it for future parties! I've made this using both homemade pastry dough and a frozen pastry. Obviously if you need to save some time, use the frozen pastry, but it comes out delicious either way. I did find that with the frozen pastry, the leftover tart became a little mushy after a few days, probably because it's lighter and flakier, but it was still good; the homemade dough seems to hold up a little better. I had the same problem with the burning butter on the sides the first time, but when I made it again, I concentrated the little bits of butter more toward the interior of the tart...it'll spread out as it melts and bakes, and you'll still get some around the sides, but definitely not as much. The more you make this, the easier and quicker it becomes! Excellent dessert!

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Anyone try baking this tart using a silicone baking mat to line the pan? I have a silicone liner that exactly fits the baking sheet I used for this tart, and the tart came out beautifully, with minimal scorching around the edges. I first checked the maximum oven temperature acceptable for use with silicone mats, and they can be used at oven temperatures up to 480 degrees F. I'll continue to make this fabulous tart using a Silpat or similar silicone mat. Next time I'll try reducing the oven temp. by about 25 degrees, and will make sure the apples are quite thin so they'll be sure to get soft at the lower temperature. This dessert makes a presentation as stunning as its taste. A winner!