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!!

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.

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.

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!!

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! ;-)

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.