French Apple Tart
Show: Barefoot Contessa
Episode: Easy French
Rate This RecipeRead users' reviews (320)
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Average Rating:
Total Reviews: 320
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By StaceyFlem
St. Louis, MO
on March 14, 2013
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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!
By jrfoodie
Louisville, 56
on February 24, 2013
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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.
By dave_pierce_104...
Tahoe Vista, CA
on February 11, 2013
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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.
By moonface19
on February 06, 2013
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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!!!
By 1nd00rCat
on January 10, 2013
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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.
By skcsle
San Diego
on December 31, 2012
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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.
By SouthernJoanne
Charleston, SC
on December 29, 2012
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This is a little bit of France right from your own kitchen. It gets rave reviews in terms of taste and is just beautiful as well. This time I mixed the apricot jam with Grand Marnier and it was as yummy as ever. You'll get 5 stars when you make it and it truly is easy.
By frances1980
on December 24, 2012
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I've made a lot of Ina's recipes over the holiday but I must say this is a keeper. I've already made this a few months ago and everybody's been raving about it. Although I have not been in France, I must say this is a favorite of mine like Ina. The recipe is foolproof and it turns out exactly as the way Ina made it in the video. I served it in a two tier dessert plate and it looked so fancy.
By DeerEyes
Falls Church, VA
on December 22, 2012
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I made this the other day.. it was a hit! I mixed apples with pears. I just love this recipe.. it's a lot easier & faster to make than apple pie.
By kl2sl_10597704
Shelter Island ...
on December 18, 2012
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Have made this many, many times. Always excellent. For the Christmas Holiday I added fresh cranberries. Distribute evenly over apples and or pears. Beautiful burst of added color and amazingly delicious. Enjoy.