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French Apple Tart Recipe

French Apple Tart

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Average Rating:

Total Reviews: 314

Showing 71-80 of 314

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  • on November 20, 2011

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    I just made this tonight and it came out really beautiful. I used a deeper 11x9 casserole dish lined with foil and pushed the dough up on the sides to avoid the mess everyone talked about. My only issue was that the apples were a little to tart for me, and I added a lot of sugar. After we tried it I sprinkled more on top before putting it in the fridge. All in all it's so easy and I will be using this dough for a lot of things! I had to cook mine longer too, almost 1.5 hours and the crust was perfectly browned on the bottom. Didn't use a glaze at all so maybe that's why it was too tart as well. Looks fancy though!

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  • on November 20, 2011

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    The tart looks beautiful & impressive. It tasted good but next time I will make it with a different glaze--I didn't really care for the apricot & brandy glaze.

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  • on November 20, 2011

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    I used a frozen sheet of puff pastry then proceeded with the recipe as written. It was simply delicious! I would recommend using salted butter or sprinkling a little kosher salt onto the apples before baking, it really adds something special! This time I was out of apricot jelly, so I made a thick simple syrup (2 parts water to 3 parts sugar and added a little brandy to glaze with. This is such a simple and delicious dessert! Try and leave a one-inch border around to keep the juice in the apples from running out onto the pan and into the bottom of the oven!

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  • on November 14, 2011

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    Fantastic crust. VERY flavorful. I added a bit of cinnamon before baking a skipped the glaze. Wonderfully tasty and easy to prepare

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  • on November 08, 2011

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    Easy to make and yet another winner from Ina! I rolled out the dough first and refrigerated it while I peeled & sliced the fruit. I used alternating slices of Granny Smith apples & bartlett pears, using the smaller pieces for the corners. The glaze is a must (I used water to thin, and makes this look like something from a French bakery! Baking time worked fine in my Viking.

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  • on November 07, 2011

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    I agree a bit less heat!

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  • on November 02, 2011

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    This recipe was the bomb!!! My whole family loved it!! In two weeks, I made this recipe three times. This recipe is a definite YES. Watch the time though because the time she had was way too much time. OVERALL, DELICIOUS!! :D

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  • on October 31, 2011

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    Best tart ever. I make it again and again and it is fantastic. I only add one tbsp of sugar on the dough and mix apples and sometimes pears. Just love it.

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  • on October 26, 2011

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    I made the tart last week and omg it was delicious.. I do lots of work with cakes, cookies, etc. and this will be by next pastry for customers.. In regard to apricot jelly, use Simply friut. Excellent. I have also use apricot filling in a jar for when I can't find the other. strain and it's good to go. I waiting for the dough to chill, making another for dinner. It is truly scrumptious!

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  • on October 24, 2011

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    I made this GO-TO-WOW dessert Sat. for a BBQ. I used puff pastry as noted in Ina's BTB cookbook - in the tip column. Since I always have puff pastry in my freezer I know I can whip up this truly luscious dessert. It is so easy & a crowd pleaser. I always make 2! Apricot Jelly is non-exhistant here, but I use the preserves or Jam and just strain it like Ina instructs. The Calvados is a nice touch too. Thanks Ina for another keeper!

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