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French Apple Tart Recipe

French Apple Tart

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Average Rating:

Total Reviews: 314

Showing 61-70 of 314

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  • on November 29, 2011

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    tried this recipe with 1 granny smith, 1 fuji, 1 honeycrisp, and 1 golden delicious. Used a lot less sugar, and dusted it with a bit of ground cinnamon and powdered sugar after it was done cooling off. It was absolutely delicious. the entire family loved it, and asked for the recipe!!

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  • on November 27, 2011

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    This was easy to make and came out yummy and pretty! The dough was easy although I found I had to add a bit more water to make it come together. The butter does tend to melt to the sides as others have said so I took out the turkey baster and used that to pull from sides and on to the tart. Worked great! I used water to thin out the glaze and it was delicious.

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  • on November 27, 2011

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    I love this tart. It tastes phenomenal and is impressively beautiful. Word to the wise, don't forget to use a rimmed sheet pan. The sauce does run and burn, not hurting the tart. I forgot and had goo on fire all over my oven. Still worth it!

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  • on November 25, 2011

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    This was the first dough I have ever made. I was surprised how smoothly that went. The tart was pretty but did not like the glaze. Will not try this again.

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  • on November 25, 2011

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    this was easier than i thought it would be and it turned out amazing! it was also the prettiest and most impressive dessert at the party! i will be making this again!

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  • on November 25, 2011

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    Very good and easy. A great alternative to pie if you are not a pie person!

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  • on November 24, 2011

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    Awesome easy and looks killer. I will confess: I didn't make my own dough...I always mess it up. Instead I used pre-mixed pie crust sheets...cliche, and very un-french, but who REALLY has time to do this? I am not living the leisure life here...I just reshaped it to fit the pan. I have done this twice and it's pretty good and takes way less effort...I also find it hard to cut the apples thinly if you don't have the right knife. As far as the other ingredients, just be sure to use real deal items- pure butter-no salt added, pure sugar, ect.

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  • on November 24, 2011

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    I measured the EXACT amount of dough ingredients, and when i added the 1/2 cup of cold water, there was still flout in the bowl and the dough had not come together. I added one more tablespoon of water until it came together and would knead quickly into a ball.

    The dough turned out horribly hard and dry. The butter that dots the top of the apples melted immediately when I placed the pan in the 4oo degree oven. I head the butter crackling on the pan and checked an sure enough it had melted everywhere - over the sides of the dough, essentially frying the dough. I checked the temp of my over using an oven thermometer and it was right at 4oo like the recipe states.

    Too bad I won't have a tart to bring to Thanksgiving dinner now. I'll have to run out and spen the $20 in ingredients all over, and arrive with a store-bought pie, that is, if I can find a store open on Thanksgiving morning. Thanks, Contessa.

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  • on November 23, 2011

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    I tried this recipe for the first time and it turned out beautifully!
    I liked it with the apricot jam but like the other reviews I had to cook it a little longer than 1 hour.
    Overall an easy and fancy desert.

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  • on November 21, 2011

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    I've made this dough numerous times with tremendous success. I mix the apricot jam with water and DONT strain it. Its fine! I dont mind the apricot chunks! Everyone loves it!
    This year I plan on making it for my sister in laws Thanksgiving event. Does anyone know if I can make the dough the day before and let it sit overnight>

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