French Apple Tart

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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!

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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.

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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.

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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!!!

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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.

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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.

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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.

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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.

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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.

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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.