Thin French Apple Tart

Very Yummy!! I used my mandolin to cut the apples...very fast that way and I left the peel on. I didn't roll my dough out I left it like it was and it came out plenty crispy. Sine I didn't roll the dough I used about half the apples it called for. Next time i'm going to dust the apples first so they are evenly coated. Will do agian

Made several times when we need an easy dessert and have settled on these small changes -- we use vanilla sugar when we've got it and add 1/8tsp nutmeg. For Christmas we followed Sara Moulton's how-to-arrange the slices like a rose ( http://www.saveur.com/gallery/The-Art-of-the-Tart/1 ) and it came out great, usually we just swirl. Maybe sometime this winter we'll try Gordon Ramsay's hint to peel, halve, core the apples a day in advance, refrigerate uncovered, then slice and make the tart -- suppose it doesn't matter what the outside edge looks like before it's cooked?

Great dessert. Simple to make. Will make this one again for sure.

LOVE this recipe. Outside of having to cut up all of the apples it's easy to make and the honey sauce brings an authentic french flavor. 5 stars! Light and delicious. A family favorite great after a big thanksgiving meal.

A definite hit with both hubby and best friend (she asked for the recipe). Bought pre-made crust from Trader Joe's and rolled it out at little bit to fit a 12 inch pizza pan. Delish!!