Comments on: simplest apple tart

By: Janet

Janet — Sat, 07 Nov 2009 16:18:09 +0000

I just made this for a dinner party last night, and it was a hit! I did make 50% more crust, which seemed perfect. I used Pink Lady and Jonagold apples. Both were delicious and held up well to baking. I think the trick with the glaze is to use the very minimum of water needed to cover the apple peels and cores. It’s not thick like jelly, but thicker than juice. It was a tasty glaze, and my 7 year old daughter thought the leftovers were just about the best thing ever. She wanted to drink it straight!
Thanks for another great recipe, Deb!

By: Carol

Carol — Fri, 06 Nov 2009 20:48:20 +0000

WOW, this recipe looks amazing! I think I will make this for Thanksgiving.

thank you for sharing all your awesome food with us :)

By: HereBeDragons

HereBeDragons — Wed, 21 Oct 2009 03:11:51 +0000

In my oven NOW!

By: Sarah P

Sarah P — Tue, 13 Oct 2009 21:03:55 +0000

This was so easy and so delicious! I loved the apple glaze, which was like an intensely apple-flavored honey. The candied apple peels that were left over from making the glaze were also tasty. I made my tart with 3 tbs sugar which came out perfect for me (I also tend to like things on the tart side). When I make it again the only thing I will change is to really cram it full of apples since the apples shrink more than I expected. Looking at your pictures now I don’t think I put as many apples in as you did.

By: Calvine

Calvine — Sun, 11 Oct 2009 14:31:37 +0000

I made this with pears last night and had great success! Another great recipe, Deb :)

By: anushruti

anushruti — Tue, 06 Oct 2009 11:37:53 +0000

This looks like a keeper!

By: Nichole

Nichole — Sun, 27 Sep 2009 21:22:46 +0000

Simple indeed and simply wonderful. Perfect way to welcome fall!

By: Sarah

Sarah — Sat, 19 Sep 2009 17:08:29 +0000

Hi Deb,

I want to make this with a small bit of almond paste (like this one:http://www.epicurious.com/recipes/food/views/French-Apple-Almond-Tart-4665) spread on the bottom…do you foresee any problems? I am thinking of making this free form too since I don’t have a tart pan.

Thanks!

By: Melanie

Melanie — Thu, 17 Sep 2009 01:57:49 +0000

The only word I can use to describe this is heavenly. Absolutely wonderful recipe, very simple, and came out both beautiful and completely scrumptious. I will hang onto this recipe for years to come! Thank you for sharing it.

By: Layla Parast

Layla Parast — Fri, 11 Sep 2009 05:09:10 +0000

This came out very nicely. I served it with some homemade whipped cream – whip up heavy cream, sugar, cinnamon and a little vanilla – delicious!