French Apple Tart

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I like to read comments with people reviewing certain recipes. I came across this recipe while attending Le Cordon Bleu and noticed a few questions that I can actually answer....


Can you keep this dough in the freezer?
-No. The dough would not maintain the right consistancy to be used. During the thawing process, It would gather too much moisture. Adding more flour could solve this but would make the dough less flaky and delectable.
-However, you can store a dough like this in the fridge for up to around 9 days as long as you have a nearly impenetrable layer of plastic wrap covering it! The problem with fridge storage is that the dough, like butter, will absorb whatever smell or "flavor" is in your fridge so be cautious and keep it alone in a crisper drawer with a pie pan of baking soda. Spreading the baking soda out in something like a pan pan creates more surface area to absorb all the smells and "flavors" your fridge may contain..

An extra little tid-bit is that you can actually improve the taste of your dough depending on what you are planning on topping it with. If you like cinnamon and are planning to add it to your topping, then you may also add it to your pastry for an extra little bump flavor-wise.

If anyone has any more random questions....

I'll be searching the reviews for the fun I get out of helping people out :

Keep it Fresh and Home-made.... It may seem a little drawn out but the flavors are well worth the time spent.

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I used 1/2 cup white sugar and 1/2 cup brown sugar and didn't have apricot jelly so used strawberry instead and it was fantastic! So simple my 10 year old daughter could help and although it didn't look as pretty as Ina's, the taste was a huge hit with our family.

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Talk about easy! The pastry crust was absolutely delicious and only required a few ingredients. It came out light and flaky. Displaying the apples was more of a challenge for me, but the recipe itself was easy to follow. I did use granny smith apples, as was suggested and it came out great. Next time though, I may just use whatever apples I have in the fridge (instead of running to the store to get the GS apples to see if the result is still as delicious. I used water instead of the rum or brandy, and it was very yummy, and I used slightly less sugar to sprinkle on top. The apricot glaze was sweet enough.

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This is the first time in all my years watching Food Network that I cried over a recipe. It is nearly identical to the one my grandma used to make, except she used apple jelly to glaze the apples, and not so much sugar. And, when she was in a hurry, she would use Pepperidge Farm puff pastry sheets - they work just as well.

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This apple tart is awesome!!! Took a little effort to make, but totally worth the end result. It not only looks beautiful but tastes delicious!

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When my Mom saw this tart sitting on the counter she didn't even think it was real - that's how awesome it looked. Anyone thinking about trying this SHOULD invest in the Calvados - it's totally worth it. Consider this dessert when you are looking to impress - "the people will go crazy!" (to quote you-know-who. Thanks Ina!

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This always comes out perfectly! Looks so professional and tastes great! It has become one of my favorite desserts. The pastry is simple to make and the baked tart keeps very well in the fridge so it can be made in advance.

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This is such a great recipe. Wow-ed everyone. It is easy to make and it looks amazing. I did take extra steps to prevent the sugar from spilling.

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My Mamasita wanted me to make her an apple French tart, like she had in Paris. I followed Ina's recipe, it was easy and tasted wonderful. Later we decided to make a pear tart the same way and only changed the recipe to ADD cinnamon, I had apples left over from the first tart and added them to one side of the pastry and pears all over the other. We liked the addition of cinnamon, but this sure was easy, thank-you Ina!

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So simple and so good!