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French Apple Tart Recipe

French Apple Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (314)

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Average Rating:

Total Reviews: 314

Showing 201-210 of 314

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  • on January 13, 2010

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    So easy to make and absolutely delicious! Will definatly make it again.

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  • on January 11, 2010

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    I cut the recipe in half but it still turned out amazingly! I didn't have apricot jam so I used peach butter- it was awesome!

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  • on January 03, 2010

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    I don't make or eat desserts, but I bake and eat this one! It's a huge hit with my family and friends. Ina rates this recipe "easy" and I make it "easier." I use a Pepperidge Farm frozen pastry sheet which is smaller than 10x24 inches, I slice 3 Fuji, not 4 granny smith, apples. Otherwise, I follow the recipe. I found that the tart sticks to the parchment paper as well as the pan so I invested in a silicon baking pad. Now the tart slides off when it's done. I serve it with fresh whipped cream.

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  • on December 29, 2009

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    To make things a lot easier on myself, I bought frozen puff pastry to make this tart. It was easy and really good! It was light and satisfying, especially with vanilla ice cream. My husband loved it and he isn't easy to please when it comes to dessert.

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  • on December 21, 2009

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    I made this to give as a gift to my inlaws for Thanksgiving since we were out of town and they ate it all in about 10 minutes. It is SUPER easy to make and it is delicious! I made the dough the day before. I will be making it again for our family holiday parties. Probably making two this time since it went so fast.

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  • on December 14, 2009

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    I've made this several times when I've needed a fancy dessert for company and it's always a huge hit! It's got the same kind of taste as an apple pie but it's easier to make, it looks incredibly elegant when you bring it to the table, and it ends up being lighter and more appropriate after a rich meal (like Thanksgiving. I make a couple of small changes: I use brandy instead of water for the crust to keep it from getting tough, and I use water instead of Calvados for the glaze because I serve it to small children and I don't think there's enough time or heat for that alcohol to cook out. This has become a real go-to recipe for me!

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  • on December 03, 2009

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    I will try it again but won't use the apricot jam. I tasted too much of an apricot flavor. Not sure how I will substitute it yet. Very nice presentation. Not too difficult to make.

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  • on November 30, 2009

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    I made this for thanksgiving. Even though there was a chocolate pudding pie, a Cheesecake Factory pumpkin cheesecake, and a 3 berry pie from a gourmet shop -- this is the one everyone wanted. There wasn't a crumb left. And it was so easy I will definitely make it again (thinking of trying different fruits like pears.

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  • on November 26, 2009

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    I actually made this for Thanksgiving instead of the traditional apple pie and it was a big hit. I made it in a traditional tart pan and it came out perfect. I had to cook it a bit longer (because I added more than one layer but it looked beatuiful and tasted delicious. It's a great light desert to have instead of the traditional pies during the holidays.

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  • on November 25, 2009

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    I made this for Thanksgiving tomorrow. I had some dough left over so I made a small version to test out. It is absolutely delicious! Another wonderful recipe from Ina . . . not too difficult to make and lovely to look at. I will definitely make this again.

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