French Apple Tart

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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!

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I tried making one for my family, and it was so easy!! My family loved it, so I made another one for my husband to take to work and everyone there loved it too. I ended up making another one for my brother-in-law, and another one for us - all in the same week!! Great recipe.

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I read the reviews and made the tart for work today. The 1/2 cup sugar on top seemed like too much, I used 1/3 cup and it was sweet enough. I decided to use all the butter, sliced very thin and placed over the top of the sugared apples. I found a mini bottle of apple cognac at the ABC store for $4.00 so I didn't have to buy a larger bottle I may not use. The tart was just fantastic. I only got 2 small bites myself. (I was saving a piece on my desk to take home and my co-worker loved it and asked if she could take it home for her family, how could I say no? Since it's so easy and elegant, I'll probably make another soon. The apple cognac with the apricot jam (strained really enhanced the flavor without giving it an alcohol taste. It's definitely worth adding. Thanks for another wonderful recipe Ina!

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This recipe was easy and tasted fantastic. It looks absolutely beautiful. My husband and friends ate almost the whole thing in one sitting. The crust is buttery and just great. The other reviewers were right about the messy pan. I used a baking sheet with sides, and a silpat. Then parchment paper on top. It cleaned up pretty easily. i will make this again and again. I am having a friend over for lunch next week, and will be making this for her to try. I know she will love it.

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I made this tart and it was perfect. I followed the recipe until I got to the butter on top. (thanks to other reviews The crust was perfect, no running over on pan, and it was a beautiful dish. I used half the butter on the top. Thanks Ina and reviewers for your input.

Gwen C

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I cheated and used puff pastry for the dough because I was short on time and it turned out perfect and super easy. I made this for a dinner party and everyone was so impressed. The layered apples make it really elegant. I added a touch of cinnamon to the top and highly recommend getting some calvados to use for the glaze (and to drink with dessert. It was more delicious than I thought it would it be. The butter melts and then the dough basically cooks drenched in the butter and juices. I also coated my cooking sheet with foil (great tip and also recommend using a sheet with edges as juices and butter are a-flowing.