French Apple Tart
Show: Barefoot Contessa
Episode: Easy French
Rate This RecipeRead users' reviews (314)
- Recipe categories: Fruit, Apple,
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Average Rating:
Total Reviews: 314
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By maryhaight_11722100
seattle, WA
on March 08, 2009
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The recipe is really delicious. We used brandy instead of the rum. It was excellent. We will definitely make this again.
The liquid ran off the edges and we had quite a bit of burnt suger/liquid off the tart. There was some of the burnt suger underneath the edges of the tart. How do we prevent that?
By job.m_11277396
Monarch Beach, CA
on March 08, 2009
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Absolutely delicious!! Couldn't be any better! Followed the recipe exactly. Except for the crust, I bought puff pastry. The calvados, really makes it special, Easy to make also!!
By dcinnv_360417
Reno, NV
on March 08, 2009
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I made this yesterday, outstanding. I did add a teaspon of cinnamen and about a tablespoon of brown sugar to the sugar mix. Thought it just sounded sweet goupy with plain sugar. I used 2 gala and 1 fuji apple as this is what I had, so good.
I did make the crust, however for wine night next week I am using the pre made puff pastry sheet. Also used 3/4 cup apricot preserves (no sugar added with 3 tablespoons of barcardi light with lime in it. Did not seeve, thought the apricots with lime added an incrediable flavor.
ALL gone in just one night. Super simple with outstanding flavor combos!!!
By emartinez_6389004
College Station, TX
on March 07, 2009
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This was so easy and delicious. I cheated and used a refrigerated pie crust from the grocery store. I kept the circular shape and I only needed 3 sliced apples. I also used apple cider in the apicot preserves instead of the liquor, rum, or water. Everyone loved it. I will definitely be making it again and again!