Comments on: simplest apple tart

By: Elise

Elise — Sat, 13 Mar 2010 22:40:14 +0000

So here I am almost three years later commenting on this post. I made the tart and it is now sitting in the middle of my dining room table waiting for us to finish dinner so we can devour it. It is gorgeous! I’ve been wanting to make it forever and I’m thrilled that I did it today. The glaze is brilliant. I can’t wait to taste the whole thing. YUMMMMMMMMM………….

By: Masha

Masha — Mon, 01 Feb 2010 07:00:35 +0000

I just finished making this and it’s delicious– the crust is all flaky and nice, and even my boyfriend liked it when he tried it (and he is excessively picky). Also, this is the first pie-type thing I’ve ever made successfully (I’ve made a very mediocre crumble before, meh) so I’m excited.

By: Ilana

Ilana — Tue, 19 Jan 2010 07:51:40 +0000

Hi Deb,

Can I make it a day ahead and keep it in the fridge? or maybe I can assemble the tart a day or two ahead and keep it in the freezer until the baking?

By: jude

jude — Tue, 05 Jan 2010 22:56:10 +0000

Hi Deb,
absolutely this was the best way to lay the apples and it looked so neat. I used to try and lay them slice by slice tediously and gaps formed. thanks it was delicious.

By: Eeshani

Eeshani — Tue, 01 Dec 2009 04:26:30 +0000

I made this tart for a second time tonight (first time was last year) and made a few minor changes– I sprinkled the apples with about a teaspoon of kosher salt, browned the butter (as you once said, brown food tastes best!), and used vanilla sugar for sprinkling. I thought these changes made for an even more delicious tart! Thanks for a great recipe.

By: Tessa

Tessa — Mon, 30 Nov 2009 22:53:21 +0000

I just finished making this, and that dough is one of the most gorgeous things to behold! Even when rolling it out, I was saying, “Geez, this is so pretty and smooth and perfectly easy!” Wow. Great recipe, but you know, Alice knows what she’s doing. As does Jacques, now that I think about it. Thanks for the great recipe. And Happy 1st Thanksgiving as a mommy!

By: haruspex

haruspex — Sat, 28 Nov 2009 16:28:42 +0000

A year later, and I made it again for Thanksgiving, and it was just as wonderful. Used Gala apples (I think), and discovered that even if the galette turnover is messy it’s still beautiful. I used leftover peel juice to make oatmeal the next morning. Happy Thanksgiving, Deb.

By: deb

deb — Tue, 24 Nov 2009 17:37:06 +0000

Hi Rebecca — Yes, that is confusing. The doughs are a little bit different, that one more cookie-like and I’d actually (now) recommend this first. I will update that link. Thanks for pointing it out.

By: Rebecca

Rebecca — Tue, 24 Nov 2009 15:29:35 +0000

Hi Deb. Just found this recipe and had a question about the dough. You say you’re going to start by making a ‘pate brisee’ and you link over to your cranberry, caramel & almond tart. But that dough and this dough have very different ingredients. Are these two doughs interchangeable?

By: Lauren

Lauren — Mon, 23 Nov 2009 19:09:22 +0000

Hi Deb,
I’m planning to make this for Thanksgiving. Any way I can assemble it the night before up to the baking step? Or can I bake it and put it in the fridge overnight and bring to room temperature the following day? Help! I have too much to cook to do it on Thanksgiving.