French Apple Tart

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Amazing recipe. I replaced the rum with Martinelli's apple juice. (I doubt it made a difference.
It was a very tasty apple tart. I also crushed the leftover sugar on the pan to make a delicious ice cream topping.

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Love this recipe, it's my go to when I want to impress. I always use the puff pastry instead of making my own. Make sure you use the parchment paper, this tart trashes a cookie sheet.

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Fabulous recipe. I used an orange flavored liquor with the apricot preserves. Also, after brushing on the topping I put the tart back in the oven at the same temp for 5-7 minutes to just "finish off" the glaze. I used a pizza cutter to cut into slices and served it with french vanilla ice cream. My bookclub (a bunch of novel reading, Words With Friends playing, wine drinking, self-proclaimed foodies loved it, especially the crust. Thanks Ina.

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Simple to prepare and absolutely delicious!!

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I served this at our beach house - it was really easy. This is my all time favorite Ina recipe. My guests were so impressed with the looks and flavor of this apple tart. I flavored the topping with Licor 43, a citrus, vanilla flavored spanish liquor. I also used a really good appricot preserve.

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Very good and easy to make! Tastes great warm with ice cream.

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I think this is an excellent recipe. Every time I make this I wow my guests. I always omit the liquor for water and use a quality apricot preserve (not the stuff you buy in stop and shop.

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This recipe is excellent! I am vegan and still watch the Food Network and am always looking for recipes that happen to be vegan or can easily be made vegan (no animal products. Ina and Giada are my go-to for this. This tart is super easy to make, tastes delicious and all you have to do as a vegan is use vegan butter (earth balance butter sticks. It reminds me of my days in France and when I make this for my non-vegan friends they can't believe I could do so without eggs or dairy. Try not to use cinnamon (you can still do so the second time and it is indeed delicious - the simplicity is what makes it so great. And you really must use all the sugar recommended here or the tart will be sour. - Iris

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I made for Thanksgiving as an alternative to the various pies we had, and I'm glad I did inasmuch as the light tart was a nice alternative to pie after the heavy meal and this recipe really did look beautiful--5 Stars for presentation!

But taste-wise? I wasn't such a fan. I'm not sure if it was the granny smith apples or the sieved apricot preserves, but the dessert had a tanginess that I didn't dig. Also, I'd consider using a pre-made puff pastry for this next time to save a little work.

I have to add that making this tart wrecked one of my cookie sheets (even though I used baking parchment. FYI: If your pan is warped at all, the melted butter and drippings will collect and burn, making it miserable, if not impossible, to clean. So, don't use your nicest cookie sheets when trying this recipe.

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I made this for Thanksgiving & it was a total hit. Delicious & beautiful. Instead of getting a big bottle of liquor I would not use, I got a small(like the airlines serve of apple vodka at the liquor store & worked perfect. This recipe is a keeper.