Thin French Apple Tart

  • judekempf Posted: 02/20/09
    Worthy of a Special Occasion

    Because this recipe had 5 stars, I was sure it would be amazing...but alas, I was quite disappointed. The crust was soggy in the middle of the tart and there wasn't anything really that special about the taste. I think with all the work that goes into peeling the apples and arranging the dessert, my time would have been better spent making a cobbler or even an apple pie. It was just OK, even with the ice cream. Very impressive to look at, but not that impressive to eat.

  • EllenDeller Posted: 09/14/09
    Worthy of a Special Occasion

    I dislike bought crusts, so I made my own pie crust and I did not sweeten the apples with sugar, but just dusted the top with turbino sugar for glossiness. The honey-vanilla mix is lovely, but I used only about 25% of it. I will confess that I melted about 1 TB of butter and drizzled it over the top near the end of the baking. Delicious and so simple! Made in a tart pan with removable bottom.

  • sunshine247 Posted: 08/23/09
    Worthy of a Special Occasion

    My family loves this. We have it made several times. One of our favorites. I have used different kinds of apples it all turns out well.

  • OhSusanna Posted: 05/08/09
    Worthy of a Special Occasion

    I have made this recipe often. I suggest pre-baking the pie crust with a dusting of sugar/cinnamon until just browning on top. Then remove, add apple and remaining sugar/cinnamon. Bake until apples are cooked and sugar has melted. Proceed with honey/vanilla and serve with ice-cream. The crust will be extra crispy. My family LOVES this dessert. I make it at least twice a month (pie crusts come packaged two to a box, so there is no excuse not to make two! ;-)

  • manzana1 Posted: 07/22/09
    Worthy of a Special Occasion

    Great recipe!! I followed the advised and I baked the pie crust for 10 minutes and then follow the recipe without any changes. Just a note, the food processor works great to slice the apples. Enjoy!!

  • Nattidd Posted: 11/24/10
    Worthy of a Special Occasion

    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.

  • foodie991 Posted: 06/06/10
    Worthy of a Special Occasion

    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!!

  • Rosebud257 Posted: 06/06/11
    Worthy of a Special Occasion

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

  • Allykat42 Posted: 03/16/13
    Worthy of a Special Occasion

    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

  • carolfitz Posted: 12/26/12
    Worthy of a Special Occasion

    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?

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