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French Apple Tart Recipe

French Apple Tart

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Average Rating:

Total Reviews: 314

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  • on November 02, 2010

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    Very easy and a great recipe. Simple but Elegant. I used peach jelly, as that is all I had, and added Grand Marnier and strained both to get a smooth sauce to put over the apples. I will also add a little Grand Marnier to the whipping cream. Ina is a genius in the kitchen and her recipes are always a hit.

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  • on October 26, 2010

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    This recipe was delicious and my family thought so also. I followed the recipe to the T. I only refrigerated the dough for 45 mins since I was anxious to finish the recipe and it still turned out perfect, flaky and buttery.

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  • on October 21, 2010

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    Question...in her video Ina says to bake the tart at 450 degrees but in the printed recipe it says 400 degrees. Which is it?


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  • on October 17, 2010

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    Yum! The pastry was flaky and buttery, the apples looked beautiful and tasted great (I used honeycrisp. I used rum with the apricot, which I didn't think added much. Next time I might try a fruit flavored liqueur.

    I also think next time I will turn up the edges of the tart before baking. She isn't kidding when she says the sugar will burn. For the first 1/2 hour of baking my house smelled like a french bakery; for the second half it smelled like something was on fire. We had the doors open, the fan on, etc. In the end, though, as Ina says, it didn't affect the taste of the pastry.

    I made this with Bobby Flay's Roasted Butternut Squash Ravioli from this site for an awesome fall meal.

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  • on September 30, 2010

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    Great recipe! I made this for my book club and everyone loved it. The crust was flaky and it was not too sweet, which was good. I used water instead of rum or Calvados. I also mixed some powdered cinnamon with the sugar, and sprinkled some on the dough before placing the apples on top. Also, I used small apples which made it more difficult to slice, so use large apples. I will definitely make this again!

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  • on September 23, 2010

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    The crust has this perfect flaky & crispy texture. Making the dough in a food processor gives me the best results every time.

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  • on September 11, 2010

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    Made the yesterday.....the best apple tart I'v ever made!!!

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  • on September 10, 2010

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    Ina, I just love you! This recipe was so easy and is so beautiful to look at! I have now made it 4 times and have past the recipe out to six friends. Instead of using the apricot jelly, I used rasberry with spiced rum - it was excellent. Thank you, thank you!!

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  • on September 09, 2010

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    Delicious - not too sweet. Presentation guarantees lots of "OOHS"!

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  • on September 09, 2010

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    Carol - a "stick" of butter is 8 Tbsp, or 1/2 cup. Hope that helps. I have not made it myself yet either, but I look forward to doing so very soon!

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