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Amy's Freaky Good Apple Tart Recipe

Amy's Freaky Good Apple Tart

Recipe courtesy Amy Finley

Show: The Gourmet Next Door

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on December 26, 2012

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    The ratings for this apple tart were so good I decided to make it for Christmas. I was greatly disappointed as the apples were too mushy. I followed the recipe so that was not the reason.
    If I were to make it again I would use 8 apples for the bottom layer. I only used 2 apples for the top overlapping layer. Once it came out of the oven the apple filling was way below the top of the crust. With two more apples this could have been avoided. Not the best apple pie I have ever made/eaten.

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  • on October 03, 2011

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    I used a Trader Joe's pie crust and honeycrisp apples. I also sprinkled a bit of cinnamon on top. It turned out wonderful. It's not too sweet, but just perfect!

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  • on March 03, 2011

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    I was looking for a good apple tart recipe that tastes like a tart I get from an expensive French restaurant. This taste just like it!

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  • on December 15, 2009

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    I made this for Thanksgiving. I have to say the filling ended up just tasting like applesauce. I also think this recipe needs some other spices to add some flavor..such as cinnamon or nutmeg. It was very blah. I pretty much could have just taken a jar of applesauce and poured it on a pie crust. Not impressed and won't make again.

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  • on November 30, 2009

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    I've made this twice and will definitely make it again. I used the frozen pie crust and it turned out great. Light and creative dessert.

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  • on September 20, 2009

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    I lived in France for four 1/2 years and I am a graduate of hotel school. I have found this to be an excellent dessert. There are a few things that I do. I have found the Trader Joe's pie crust the be as good as from scratch and a real time saver. Next, I mix golden delicious and granny smiths. I save the goldens for the top. I do make more filling than the recipe calls for and I found that I can make it the day ahead and keep the rest of the sliced apples in cold water in the fridge with lemon in it to keep the apples to get too brown. They will need to be dried a bit when you are putting the tartes toether, but it is worth it. I find that cutting the apples in 4 pieces, then peeling and coring with a very sharp paring knife is the fastest. I do about four, putting them in water with lemon and then slice them all at the same time. This mini assembly line makes the work more efficient. This way, you can take the filling out of the fridge, put the dough in the tarte pans, add the decorative layer and bake a few hours before serving. Perfection!

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  • on July 05, 2009

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    We made this recipe shortly after picking our apples last fall. Very good!

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  • on October 07, 2008

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    My nephew went apple picking this past weekend and gave me a mountain of apples. I wanted to do something cobbler, crumble or tart and decided to try Amy's Freaky Apple Tart. Today, I made the dough. I was alittle intimidated at first (I've forever had a fear of pie dough but braved it up and went for it. This pie/tart dough is so moist and buttery, what a thing of beauty. I also love that it has alittle more sugar in it than the traditional pie/tart doughs I've read about. Amy, I miss your show. You always had, like Dan and Steve, recipes that were so original and different from the other cooking shows. Good luck to you. Oh, this will be my pie/tart dough forever!

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  • on January 28, 2008

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    This was my first time making a tart and I am now addicted. Thank you Amy for this awesome and super easy recipe.

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  • on January 23, 2008

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    I love this recipe. I used a little of milk in the dough recipe, (very cold, that is the key and wes so good.

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