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French Apple Tart Recipe

French Apple Tart

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (314)

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Average Rating:

Total Reviews: 314

Showing 31-40 of 314

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  • on September 02, 2012

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    Easy, beautiful, and absolutely delicious!

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  • on August 18, 2012

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    The crust was ok, I've had a better crust than this one, it was just ok....

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  • on August 16, 2012

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    Loved the crust and how easy it was to make. I used orange marmalade (after warming, I strained the rind and a pinch of cinnamon instead of the apricot and it was delicious!

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  • on August 13, 2012

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    So amazing! This recipe is awesome and super easy!!! Perfect for fall. I used apples from my apple tree, they are a little tart but were perfect in this recipe.

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  • on August 06, 2012

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    This is my "go-to" recipe for fruit tarts. I use homemade fig jam instead, though, and it tastes wonderful...I do use the liquor as it adds a nice flavor touch. I have also been substituting 1/2 the flour with white whole wheat flour and it tastes great.

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  • on August 04, 2012

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    Ina you did it again..I thought i would never love anything better than that scallop tomato's recipe but this topped it. I was very afraid after reading the comments that I would burn it..so I left it at 400 the first 25 min and then 15 min at 450 - the kitchen just started to smoke. Perfect timing in my electric oven. The Crust - the CRUST - THE CRUST was Wonderful. Taste to me like a lemon bar crust. Each bite was a gooey mouthful of sweet gooey goodness. I hate Apple tarts..the only reason I tried this is because all of the deer were eating the neighbors little green apples so I had remembered watching this Wednesday here in Roanoke Va and thought I would make it for my hubby. This is a keeper guys! Note: I used the apple cores and peelings, a little lemon and 1/2 C of sugar to make a syrup to put on top after it came out of the oven. Do I Love this French Apple Tart ? Oui Oui !

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  • on August 02, 2012

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    Super EASY!! and everyone loved it!. The sugar melted right in. The apricot glaze made it look like it was done by a professional. I was not picky on the size of the pastry and I think that is what made it look home made.

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  • on August 02, 2012

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    Out of this world! and I'm not a big fan of apple desserts but it looked so tasty! As for cooking time, I baked the tart in 20 minute increments so that I could keep an eye on it so that it did not get away from me and burn. As it baked my oven smoked a bit as the sugar caramelized and the apple juices cooked but that's suppose to happen! After about 35-40 minutes (baked at 450 degrees it was done and beautiful! I guess I'm an apple dessert convert. I will definitely make this again! Thanks Ina!

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  • on July 26, 2012

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    I have tried this recipe twice. The first time I made the pastry and the second I used flaky pastry sheets. Both times it was a disaster. The first time the sugar really burned and the underneath side of the tart was so burned it was inedible. The second I tried mixing the sugar with the apples and only sprinkled a small amount on top. Same results. I use a good quality sheet pan, have checked the oven temp and it's still a failure.

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  • on July 16, 2012

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    This is the most incredible looking pastry. It looks like something that would be served at the Four Seasons. Not my kitchen. Almost too pretty to eat. Delicious. Delicious. Delicious.

    As for cooking time, there is difference in the recipe and the time/temp she uses in the video. I followed her directions in the video which was 450 degrees/45 minutes and it came out perfect.

    This is a dessert to make to impress guests!

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