French Apple Tart

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Oh. My. Goodness. This recipe is DEFINITELY going in my recipe books. It was easy and SO delicious. I didn't have the problem that some seemed to have with "billowing smoke" coming out of their stoves. I baked mine for 45 minutes and the tart had some caramelization around the edges on the bottom of the tart...I did turn up the edges though, as some suggested. The crust was light and flakey, the apples were soft, and the edges were slightly crispy. I did add cinnamon to the sugar on top, and omitted the glaze (not a fan and I read it made it too sticky. I may add some lemon zest to the top next time to cut the sweetness and add a little freshness. A+ recipe, Ina!

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This pastry crust is perfect. It is so quick and easy to make. I make 12-14 pies at Thanksgiving and this recipe is perfect for mass production. The recipe makes a two crust pie or 1 1/2 single pie crusts. For my single crust pies, I made this recipe twice and then divided it all into thirds. It made plenty for the pies and a small amount left over for my kids to play with. This pastry crust is my new favorite...even better than my grandma's. Shh, please dont tell her I said that!

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beatifull presentation,and what is best is the flavor

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This dessert didn't last but a few minutes on our Thanksgiving table. It was delicious! I was short on time and used the premade puff pastry. To avoid the juices flowing over leave about a half inch to an inch edge all around and then pinch the edges like making a pie. I substitued the apricot glaze with orange marmalade and Grand Marnier. Yummy! Ina, I'm not much of a baker but with this recipe no one would know the difference. Thank you.

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okay other reviewers, I read your comments before I made this tart and this is what I can report. For those of you who commented on the pastry and preferred Ina's perfect pie crust just look at the differences, the only one is the addition of shortening. So all I did was add a little shortening to the pie tart pastry and made it the day before and sat it in the fridge, also it didn't need quite as much water. Furthermore when I laid the apples on they didn't look as uniform as Ina's did HOWEVER this was scrummy; light and very tasty and I served it with plain vanilla ice cream. There was burnt sugar mixture around the edge of the pan but who cares it was really good.

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The tart tastes great and it's very pretty. However, the sugar and juices caught fire on the parchment paper. I bake all the time and I've never had this happen. Just thought I'd mention it as I made the recipe EXACTLY as it is written.

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Well I haven't yet tried it but I am planning to make it for thanksgiving, but I was wondering if the recipe will be the same if I add water insead of calvados? I saw in the written recipe it said you can also add water but I don't know if it will give me the same result. Please help I need an answer ASAP thanks :

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This is so yummy , my husband is not a big sweet eater and loved this so much ... thanks Ina

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This is the third time I've made the tart and it's 5 stars every time! Everyone was so impressed with how beautiful it looked and then the big surprise was how delicious it is! It's so wonderful how easy it is and light and tasty! I served it with a scoop of vanilla frozen yogurt and shaved chocolate or pistachio ice cream. Thank you again Ina...you are the best!

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I tried it as a dessert for the family when I made dinner...there are 3 of us and they are always appreciative. I realized 3 days later that it had not yet been completely eaten. I'm telling you this because it was still a flaky crust! Thank you, Ina, for the crust recipe I will be using from this day forward.