French Apple Tart
Show: Barefoot Contessa
Episode: Easy French
Rate This RecipeRead users' reviews (320)
- Recipe categories: Apple,
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Average Rating:
Total Reviews: 320
Showing 191-200 of 320
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By sheiden
Lambertville, MI
on February 18, 2010
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I have made this tart both ways (according to recipe with pastry and with PF puff pastry. Both ways turned out excellent. I make this when I make a meal for people in our church who are in need of help. It is ALWAYS an unexpected surprise. I happen to like the smell of burnt sugar so it doesn't offend. I guess with the finished product so yummy it is a small price. Also, in the recipe body itself Ina tells you this will happen and not to worry! The reason the drippings turned black is because that is what sugar does when it burns, and it does it quickly. She also tells you to liberate the tart from the parchment so it does not stick when it cools as sugar hardens when it cools. I would not let any of that deter me from preparing this lovely apple tart because not only is this heavenly it is easy to make!
By klfioretti_7632148
Lansing, IL
on February 18, 2010
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Just wondering if others had the same experience. I used a Pepperidge Farm puff pastry sheet rolled out to 10 x 14 as directed. I followed the directions exactly and had a lot of melted butter and juices in the baking sheet (I used a half sheet pan lined with parchment. The drippings were black and smelled burnt. That was the only downside (the burnt smell and the area surrounding the tart. The tart itself was beautiful. Perhaps it was just the drippings that ran off the parchment that burned. Any comments? The color and doneness of the tart I think is quite perfect. Only unappealing part would be the burnt smell LOL, if you're having dinner guests. Otherwise, a very nice final product.
By goodcooker #3
california
on February 17, 2010
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I highly recommend this tart and encourage you to make the crust, as opposed to buying a pre-made (which I usually do. This crust complements the richness of the apples and it in no way tastes or resembles apple pie, which I thought it might. It is also beautiful to look at. I made mine in an 11x8 tart pan.
By jenni.miller_12...
Cranberry Twp, 78
on February 17, 2010
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Everyone else has raved about this recipe, and it is indeed wonderful! I just wanted to add that I made my glaze out of apricot jam and a little bit of OJ instead of the Calvados. Also, don't skimp on the apples! I only used 3 apples because they seemed to fill up the dough, but the apple slices shrink in the oven.
By rockwoodacres_1...
Haslett, 62
on February 17, 2010
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I watched Ina make this the other day and thought, I can do that. I had some pastry crust in the fridge that needed to be used anyway. I made a few changes to the recipe based on what I had on hand in the house. I used Gala apples and instead of Calvados, I used apple brandy and orange marmalade instead of apricot. It came out fantastic. It just came out of the oven and it's only 10:30am and I plan on having it for dessert tonight. I hope there's some left!!! I also used a rice and bean flour mixture for the crust as I have two celiacs in the house and it is wonderful!! Ina, you are my hero!!!!
By flowoo_12528336
San Jose, 43
on February 16, 2010
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This is so easy to make, and it taste so delicious and comes out looking so fancy!! A keeper!! Note, I use a silpat at the bottom and that's really helpful!
By nbi0118
N Wales , PA
on February 13, 2010
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I made this twice. The second time didn't have time to make pie crust ,so I used store-bought frozen puff pastry instead. I also drizzled caramel diagonally (just a little! all over the top. I think it's really important to use Granny Smith Apples. The first time I made it, I used Golden Delicious, as I couldn't find Granny Smiths'. Perhaps it's my bias, but the tart wasn't nearly as good with the Golden Delicious apples. Also, remember to slice the apples all the same thickness-THIN! Ina does it again. Ina, you have the easiest, most elegant recipes of all! Thanks.
By sherrylevine
The Woodlands, TX
on February 08, 2010
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I made this for my SuperBowl party and it was gone before we even ate dinner! Everyone wanted the recipe. YUM!!!!
By jerahman_12365734
New York, 72
on February 07, 2010
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Made this for dessert for me and my husband...what an elegant, simple, and delicious tart! I ended up using Fuji apples and raspberry jelly (didn't have apricot in the fridge, and it turned out fine. Next time, I'll try using some pears. Thanks Ina for your great recipes! =D
By monica_stefanescu
st charles, IL
on February 04, 2010
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I just made this apple tart today and everybody loved it. I needed a quick dessert that did not require special skills and that was easy to put together. The dough was so easy to make, I could not believe it. I used jonathan apples (this is what I had in the house, combined 1 envelope of vanilla sugar with regular sugar sugar and sprinkled on top of the apples before adding the cubes of butter. The house smelled so good during baking that we could hardly wait to taste this tart. I brushed some peach jelly on top of the apples after removing it from the oven and I took it in the garage to cool down faster :
Everybody enjoyed this dessert and they already asked me to make it again this weekend, when we go to visit some friends and watch the SuperBowl together. I know for sure this will be a hit at the party! I will definitely keep this recipe handy and make it pretty often since it is so tasty and so easy to put together.