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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 241-250 of 314

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  • on October 11, 2009

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    Dear Ina :
    I am a foreigner, this is the first time I want to made the apple tart.
    I have done the pastry part.
    Could you please tell me how and when to use the Apricot Jelly ?
    What is the calvados?

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  • on October 10, 2009

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    I'll admit I got a little worried when the apples started to brown after only 30 minutes ... but I just took it out early and it was perfect. Very impressive and delicious!!

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  • on October 08, 2009

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    It was great. I have added half white and half whole wheat flour and turned out to be very good. I have never had one recipe from Ina that would not have been awesome!

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  • on October 08, 2009

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    My husband and I are "Foodies" but I've stayed away from baking because we don't own the stand up mixer... yet. This recepie couldn't have been easier or more delicious. Thank you, Ida. (This includes your Plum Tart as well.

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  • on October 07, 2009

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    Ina, I hope you read this!

    This recipe is simply OUTSTANDING!

    I cook and bake on a daily basis, and my friends have VERY high expectations. I love the rustic nature of this tart, and the burned sugar on the edges of the crust are indeed the highlight. Using unsalted European butter brings this tart to another level.

    I have added this recipe to my own personal collection, thank you for creating and sharing this heirloom recipe!

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  • on October 07, 2009

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    I love this recipe, my husband cannot get enough. I used peach marmalade mixed with water for the glaze and mixed some cinnamon in with the sugar. It was fool proof. I do not bake , but I will now. Cannot wait to serve this at the holidays.

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  • on October 06, 2009

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    I doubled the recipe for the tart crust. Sliced 8 Granny Smith apples. (see Sarah Moulton's tecnique for apple prep in her Apple Tart video, this was so helpfull !!! I dotted the tart with 3/4 stick of butter and 1/3 cup of sugar. After I baked the tart I brushed the tart with a mix of honey, water and cinammon. It was a crowd pleaser!! My church asked me to make a dinner for 20-30 with a small budget and it worked perfect. (I was even asked if I had worked in a bakery or such I just giggled and said, "Nope, I just come from a long line of farmer cooks, and I got the recipe on the internet.

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  • on October 05, 2009

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    I'm intimidated by baking, and I was hesitant on making this recipe. But Ina made it seem so easy on the episode so I had to try it.

    It was delicious. I followed the recipe to a "T" except the apricot jam and the Calvados...didn't have it, wasn't going to buy them. I used a pinot grigio jam I bought at a country fair and it was really good. I also sprinkled cinnammon on top of it and it added an extra kick,

    Overall, great recipe!

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  • on October 05, 2009

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    Once again the Barefoot contessa hits a homerun with this deliciously simple and tasty tart. I have already done it a few times. Wouldn't change a thing!

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  • on October 02, 2009

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    I'm no expert! I like to cook but I never bake. This is only the second baking recipe I have followed to the T and it was actually really delicious; however, I pured the whole "1/2 cup of sugar" and the butter pieces onto the apples, but I ended up with a melting caramel all over the tart....it went to the sides and almost burned the whole thing. I caught it in time to take it out of the oven and remove the tart from the caramel that was melting and bubbling all around it.

    I'll do it again today for a dinner party, but I'll use less sugar and maybe make the edges of the tart a bit thicker.

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