French Apple Tart

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I followed the directions exactly as listed. What a disaster.... the tart was burnt to a crisp. 400 is way too high to cook the tart at. The edges were dark brown 15 minutes into cooking... I'm going to try this again but at a lower temp. Too bad as the crust was tasty.

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Very easy to make and turned out perfect with the exception that it did get stuck to the paper on one side. The apples were perfectly cooked and the pastry was crisp and delicious. Cooked for 45 minutes in 400 degree oven. I used Grand Marnier in the jam. Would definitely make this again and highly recommend this recipe.

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Very good. I think the pastry needs a bit more sugar though as well as the apples. I, like other reviewers, added a good amount of cinnamon to the sugar mixture. Will probably make again but will tweak the recipe to my taste. :

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I made this tonight and it came out perfect. The crust was incredible. I took the extra time to freeze the flour and sugar before processing keeping all of the crust ingredients cold and baked it at 450 degrees for 45 minutes. I also lined the half-sheet pan with foil and then with parchment paper. The foil really helped with the clean up. I see many more French Apple Tarts in my future.

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This is my apple go-to recipe especially for a dinner party. It presents so well. Everyone thinks you slaved all day.

I suggest adding a healthy dose of cinnamon to the sugar before sprinkling it on top. Also, it baked to a dark brown in 45 mins. at 400 degrees.

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We loved this dessert. I hesitate to use a rolling pin, but the crust was excellent. I baked the tart for almost an hour at. 400 degrees. I just noticed in reading reviews that Ina's video suggests 450 degrees for 45 minutes. The higher temperature may have been better as my crust, thin as it was took some effort to slice. I did run a knife between the crust and the parchment paper as suggested, to prevent the tart from sticking to the paper due to the juice overflow. I used Hiram Walker Caramel Apple Liquer with the apricot preserves and did not sieve the preserves, as the pieces seemed so small. I would definitely make this again. The pieces are HUGE to serve 6. It could easily serve 12, especially with ice cream!

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Delicious!!! Amazing taste and texture. I did a half recipe in a pie pan and it turned out great. I made my own apricot jam by boiling dried apricots with sugar and brushing the resulting liquid on the tart.

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I would suggest a small border around the pastry.The sugar runs out of the sides and begins to burn in the oven.Save yourself some grief, I had to soak my baking sheet overnight to clean it.Otherwise it's like an apple pizza.

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This recipe is amazing!! I made it for a friend's bday party and her husband basically called me begging me to give his wife the recipe. His words were "I'll marry her all over again" if she makes it for him. I must admit, I cheated though, instead of making my own dough, I used puff pastry and just poked holes in the dough so it wouldn't rise. I will be making this again this weekend =

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Both the crust and the apples tasted so good, and I served it with vanilla Haagen Dazs ice cream. I used orange liqueur with the apricot jam because I didn't have what the recipe called for but I wanted to use something other than water. I took the tart out of the oven after only 35 minutes but that was more than enough time.

Thank goodness the recipe warns that the apple juice will burn in the pan but the tart will be fine, otherwise I would have been really worried. But for some reason the tart stuck to the parchment paper and I couldn't even get the whole thing off in one piece :-(