French Apple Tart

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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.

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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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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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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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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.