French Apple Tart

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I followed the recipe exactly and baked it on a parchment lined half sheet pan. The tart generated a lot of juice which burned and created a smelly kitchen so make this a few hours before serving. You needed a pan with sides to contain the juice. I also found that any dough not covered with apple burned before the apples browned. These parts were easy to trim off before serving. This is an easy dough to work with. I will make this again for guests.

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This was my first time making a tart and it was so easy. The food processor did most of the work. The tart was elegant and so delicious. My aunt said it looked like it came from a bakery. I've made it 2 weeks in a row. It is a big hit. My husband could eat the whole thing. Will definitely be making the french apple tart over and over.

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Thanks to other reviewers for making this more successful for me than it would have been otherwise. I too used half the butter and sugar, and added a bit of brown sugar as well, and it worked great. I also used a puff pastry, lightly scoring about 1/2 inch in on all sides so it created a slight edge when it baked.

Note for those who want to make this a bit lighter - I made one regular version, but did another with Splenda, light butter and sugar free apricot preserves, and truly couldn't tell the difference between the two.

This was glistening and beautiful and got rave reviews!

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Ina, thank you. This was wonderful and so easy. Sometimes I have problems making dough, but this was easy to make and easy to roll out. I used my Cuisinart. I made this tart for friends and they loved it. I sprinkled cinnamon just before I dotted it with butter. I used 5 apples. The apples were very small. I also used this dough recipe for pie and it came out perfect. Very flaky.

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This was one of the first recipes we tried when I bought Ina's Back to Basics cookbook. As suggested in the book, we used puff pastry (Trajer Joe's vs. the homemade dough. We have made this many times and it's always one of our favorites and easiest recipes to make. I have made a few altercations: 1. 1/2 the sugar mixed with cinnamon 2. 1/2 the butter 3. 2 apples vs. 4. We mix the apricot jam with rum. We serve it with vanilla bean ice cream. This recipe will definitely be used time and time again as it is easy and very good for something so simple to make.

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Tip: Covered my baking pan with wide aluminum foil, then put down parchment paper on top. Result - no sticky mess on my pan, easy clean up and it cooked perfectly.

Recipe: Followed Ina's recipe exactly, including the butter and suger, and it was fabulous! Served it during a dinner party and it was a big hit. Thank you, Ina!

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When I saw Ina make this I decided I had to try it. Instead of making pastry I used 5 sheets of phyllo (filo dough (bought frozen then refrigerated.

I sprayed a cookie sheet with oil and then in between each sheet, topped with the apple slices, butter, and sugar, then cooked. It took a little over 30 minutes at 400 degrees Fahrenheit.

I also had the issue with the butter and sugar melting and running off and quickly placed pans in the oven to catch it as it ran off the sheet. Next time I'll try half the butter and sugar as another reviewer suggested.

I didn't have the ingredients for the glaze so I instead made a caramel sauce using 1cup of turbinado sugar, 6Tbl of butter, and about 1/2cup of milk.

The end product was better than I had hoped for, and I will definitely be making this again.

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To all the question how to avoid the burn. Use a silpat. I presented this to my cooking class and we tried several a few techniques to keep our pans clean. One, use 1 piece of parchment paper. Two, use 2 pieces of parchment paper. Three, use a silpat.

The silpat won hands down.

However, the taste was the same what ever technique.

I can not wait to buy the Back to Basics cookbook.

Happy cooking and tremendous eating.

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This was SO easy, just like Ina said. It was also very elegant looking, I really impressed my family. ; I used Empire apples (what I had on hand and just water and it was wonderful. I did add about a tablespoon of cinnamon to my sugar. One note, make sure the pan is completely covered with the parchment paper as the sugar will burn black on the pan and takes an overnight soaking to get it off ! Thanks, Ina, I have all of your cookbooks have used many of your recipes. I love your new Back to Basics line....kudos!

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Hi-- Lovely idea, but you can use half as much sugar and butter on top of the apples before baking and it comes out just as well. The crust was easy to make with the food processor and it turned out perfectly... but a proper puff pastry would be great, too.

Ina is great, but I always wish she would make her recipes just a bit more healthful...