French Apple Tart

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This looked yummy and easy, so I made it right away. I brought it to work for a friends birthday and everyone loved it! It is best right out of the oven, and I didn't have apricot jam so I used boysenberry. Long story short, it was awesome!

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I believe Barefoot Contessa is the best show on the network. Ina makes preparing classy recipes a breeze She's clear, concise, and has a plan....I like that!.

This recipe is so easy to make and incredibly delicious. I prepared it as almost as directed, I left out the Calvados/ rum .

I used all four apples, although they were medium sized, not very small or very large. You MUST use a baking sheet that has at least quarter inch sides as the butter melts off of the pastry. I used the 1/2 cup sugar as called for, it was just perfect.

I like the simplicity of this recipe. In this case less is better. no cinnamon, no ice cream...just unadulterated heavenly apple art.

This recipe is very fattening, so I will make it as a once a year treat.

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Very easy to make , including the pastry. The most time consuming part of the entire dish is coring and peeling all the apples. I found however that I had a bunch of apples left over, so you really don't need to do as many as called for.

Make sure to use a baking sheet with sides on it, I used a flat cookie sheet which was a big mistake since the sugar will pour over the sides once it becomes liquified. I had to clean up a burnt mess off the bottom of my stove, but the tart still came out very tasty and my guests enjoyed it.
It does seem like a lot of sugar to add but it comes out perfectly sweetened.

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This recipe is absolutely delicious! I used frozen puff pastry instead of making the dough. And so easy! Definitely can fool people into thinking, it is difficult. Yummmy!

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My husband and I don't even like apple-type desserts and we loved this. It looked so pretty in the cookbook and on tv and I read this is her favorite dessert, so I had to try it. Followed the recipe exactly and it came out perfect, except that I didn't have the liquor she used with the jam so I used Triple Sec - I figured an orange type liquor would work, and I had it handy........came out wonderful!
Another reviewer mentioned this was good for your marriage.....but this is not good for your figure!!! I have had about 5 slices today alone and I can't stop!!

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I think my husband is going to eat the whole thing in one day..I had to lock it up..
This thing is good for your marriage!

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I'm rolling on the floor at the request for Ina to do more healthful recipes!
This is not what the Food Network or for that matter, Ina, is about. There's
a good "healthful" show by Ellie Krieger. We don't want Ina to change one
bit...we love her, her cookbooks, her recipes, her products, her husband,
her barn and her friends. Stay just the same...she's our very favorite.
Next is Giada!

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This recipe turns out fantastic every time. The pastry is so simple to make and is delicious. I have made this recipe 3 times and each time it was gone completely that evening. My guests and family loved it. Use the parchment paper to save the baking tray from the over flow of the sugar. This simple dessert makes anyone look like a gourmet!

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trust me, this was the easiest dessert I've made. I was so afraid to make it, since Ina's looked so perfect. It was surprisingly easy. I used the store bought puff pastry, and it was perfect. The butter and sugar did bubble over and some of it carmelized and burnt a bit under the tart. Don't serve those pieces to guests! The rest were just like the ones I ate in Paris. It was even better the next morning for breakfast with coffee.

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I made this recipe this past weekend when I had my family over, and it was so easy and incredibly delicious. The only thing I screwed up on was that I didn't use a baking sheet, but instead used a cookie sheet, which was not a good idea, since the sugar juice dripped off the edge and caused a whole lot of smoke to billow out of the oven when I went to rotate the pan. After a quick freak-out moment, I replaced the drip pan with a fresh piece of aluminum foil and let the tart continue to cook. It turned out absolutely fabulous. Waaaaaay better than tarts in the French restaurants I've been to (in the States. My mom used to make French Apple Tarts when we lived in Paris, and this was just as good as I remembered hers to be - but MUCH easier she said! A must try. You are sure to WOW your guests!