French Apple Tart

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I agree a bit less heat!

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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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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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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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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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I just made this two nights in a row and everyone loved it. My crost was not very flaky and I was trying to find out where I went wrong so I watched the video. The video says you need to bake the tart at 450 degree oven, but the recipe says 400. I am wondering if increasing the oven temperature would make a difference.

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This was my first time ever making any sort of pastry. It came out PERFECT!! I used store bought pie dough to make it easier on me but honestly, this recipe is SO easy that next time I will be making the dough myself. The juices did run onto my pan but it did not interfere with the tart at all and the top came out sweet and moist. Just perfect!!

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I made this tart as a surprise for my husband, who adores anything apple. Although I substituted water for the liqueur, I can't imagine that it could taste much better. He was enthralled and has been chattering about the tart for two days now. We ate it cold for breakfast with a hot cup of java and he re-heated the final particles with some ice-cream the second day. I took a picture of my tart and sent it to all my friends. They could not believe I made it. Thank you, Ina, for providing me with an opportunity to gain some foodie recognition!

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This is my families all- time favorite recipe. Lately at family b-day parties when we're assigned to cake, we have instead brought Ina's tart. Delicate yet rich at the same time. Devine.

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Easy and delicious!