French Apple Tart

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Ina, you've outdone yourself again. My daughter and I made this last night and it was just AMAZING! The dough was so light and flaky, and the apples cooked perfectly (45 minutes exactly and topped with the Calvados glaze, well, it was da bomb!!!!!! This is a keeper that we will make again and again. Question, though, if I were to have a large dinner party, could I make a few of these, prep them, and have them in the fridge for a few hours before popping them into the oven? It would be a lot of work to do this while guests are hovering in the kitchen. I'm concerned about the apples. They'd brown in the fridge though, correct, although they'd brown anyway when cooking. If any of you out there have done it this way with success, let me know! Thanks again Ina! You're amazing!

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This tart is so so so good. I made it for a dinner party and everyone loved it! There was none left over. It was light but sweet, and totally worth making. Thanks!

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Another winner here. Have made this several times and everyone has been singing my praises (actually Ina's. However, I have 2 comments. One - I would like to make the pastry and freeze it for a week. Has anyone done this before; will it work just a well? Would appreciate any input someone might have. As for my suggestion - even a sheet pan with sides isn't enough sometimes to hold in the apple juices/sugar. Last time I made mess of my oven which needed immediate cleaning. Suggest placing some foil under the pan and/or at the bottom of your oven - to catch those juices.

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I've lost count on how many times I've made this recipe, and I would like to add another 5 star review to the list of reviews. My family requests this often, and I usually make 2 at a time since 1 is never enough. Ina's whole back-to-basics concept involves a special ingredient to make ordinary recipes go "POP", and in this case I think the special ingredient is the Calvados (apple brandy. While not cheap (a 350 mL bottle cost $15.99 at BevMo, it really does "turn up the volume" on the apple flavor and is a must-try. The times I have made the recipe with rum or water just isn't the same. I also recommend making the pastry dough per the recipe, it is flaky, crispy, buttery, and very easy to work with. Puff pastry definitely tastes like you took a shortcut. Thanks Ina!

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This was definitely the best apple tart I have ever tasted. I didn't have apricot jam so I used Guava jam instead since I always have that on hand. The guava made a perfect match with the apples.

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I have made this recipe for many different groups of people and it is always a hit!! Personally I follow it to the T because Ina has the touch.... this recipe looks so decadant and it's simple to make.I am making 2 tomorrow for my nephews graduation party and I guarentee it all goes!!Keep em coming Ina- we love you!!I also made a batch of your chocolate ganache cupcakes, YUMMO!!!

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I followed every steps except cut sugar and butter.
I used1/3 cup of sugar instead of 1/2, and used 1 stick butter instead of 1 and 1/2 stick of butter.

I used 1/3 butter for the final sprinkling.

It came out delicious and looked beautiful.

My mother-in-low loved it.

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I made this for my family and it was amazing! So very easy and scrumptious. I find that even if some of Ina's recipes have many ingredients, they're always easy to understand and work every time. Keep them coming, Ina!

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This French Apple Tart reminded me when I was a teenager and lived in Paris, the Frenchy Land. As I remembered, the French fruit tarts that they displayed in the bakery shop windows in Paris looked so real and alive and made me just wanna eat them. In fact, I had them so often. They were so, so expensive but very, very good. Something that I've never had in Cambodia. Now, I am a culinary student in San Francisco, Ca can bake & cook the same and taste the same just like I had the French foods and desserts in Paris.
Anyway, I baked this dessert twice and everyone ate it and loved it very much...
Thank you Ina, you are my role model! And I love the way you cook and bake! I learn so much by watching your show and read most of your recipes. I read them until my slanted eyes getting so blur....
Thanks again, you are the BEST!

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This was a fantastic recipe. My family thoroughly enjoyed it and I enjoyed making it! Would not change it at all.