French Apple Tart

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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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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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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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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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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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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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I N C R E D I B L E

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I've made this twice and received loads of compliments. This is now one of my "go to" recipes.

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Wow! I made this for a Memorial Day gathering yesterday and everyone raved over it. It was absolutely delicious and the crust had a wonderful bite. I only had to reduce the baking time by 5 minutes as the apples on one edge were getting a bit too dark at 40 minutes. Other than that, I wouldn't change this recipe at all. Just one note to prevent ruining the cookie sheet ... I made sure to use enough parchment to fully cover the bottom and sides so none of the juices touched the pan while cooking and it didn't harm it; in fact, it didn't look like I'd cooked anything on the cookie sheet at all once I was finished!

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Having baked Dutch apple tart my whole life, this tops it.
I just e mailed the recipe to my sister Ria Berkelaar in law in Austalia