Thin and Crisp Apple Tart Recipe (2024)

Does anyone have a recommendation for type pf apple with this recipe? Sweet/tart? Soft/firm?

Just made it with Gala and it was delicious. Granny Smith might hold up better to the mandoline though - after being sliced on thinnest option and then tossed with juice and zest few remained whole - I solved by slicing one apple a bit thicker and laying it on top. Lemon flavor was a bit too pronounced for my taste, I might try orange next time, or none, just vanilla sugar. Super easy, and crust is deliciously caramelized with butter/sugar mixture underneath. I used frozen puff pastry from TJ.

Ina Garten has a similar recipe. However, in the French tradition Ina uses a glaze made with apricot jam and Calvados. The Kroger apricot jam will do without sieving. The fruit ester in the Calvados makes it dinner party special. Although I have nothing against puff pastry, Ina's tart crust is very easy. Granny Smith, definitely.

I had some doubts about putting butter and sugar underneath the crust - I thought I'd wind up with something sticky and soggy, but it totally worked. This was a simple and delicious way to use up apple picking bounty. Will definitely make again.

First time I made this I tried to toss the apples as directed, but realized they would break-up or fall apart. Second go I put some of the lemon juice, zest, and salt in the bottom of a baking dish and laid a slice of apple in it, then turned it over. I did this with each slice, adding more juice/zest/salt as needed. Stacked them in the corners of the dish as I went. They stayed intact. Also, be sure to place rack midway up in the oven so the bottom of the tart doesn't get overdone.

This turned some really mediocre, overripe pears into something beautiful. Such a simple thing, done really well. The butter and sugar to caramélisé the crust .... so genius.

I like Honeycrisp Apple's for this recipe.

Hi, Pati, filo is different from puff pastry, which is what this recipe calls for. And when a recipe does call for filo, it’s almost never used as one sheet, it’s usually several sheets layered with butter or oil in between. Hope that helps.

I made this for dessert for my 4 year old grandson's birthday dinner and the kids loved it. I blended oranges zest with the lemon and it was not too lemony. Also I made it with huge honeycrisp apples piled neatly and they cooked down to a beautiful and delicious tart. Highly recommend it!

I didn't need all the apples but found this an excellent dessert recipe. Just the right amount of sweetness and easy to do. I used granny smith apples to insure tartness and added some unsweetened whipped cream. The hardest part was remembering to take the frozen puff pastry out of the freezer ahead of time.

Apple pie is dead to me. This is worlds better.

Works very well with pears too. I dust with 1/8 tsp ground cardamon instead of cinnamon. Leave the skins on the pears but cut out the core before slicing, by making a cone shape cut in the base,

loved the addition of some orange zest with the lemon zest.

I used red crisp apples that were sitting in my fridge and it turned out perfect. I think the salt is important to help “tenderize “ the apples. I used a lemon salt I had and it was an amazing flavor.Perfect as a light dessert-would be great for Thanksgiving-whipped cream is a must!

This is so good! I used Granny Smith apples and cut them thinly with a knife. I didn't have any problems with them falling apart. I added a few red raspberries along with the sugar/cinnamon mixture because I was serving it on Valentine's Day. The caramelizing on the bottom is wonderful - I will actually use a little more butter and sugar next time.

I used Aurora Golden Gala, which is a yellow apple. It came out good but I would cut the lemon zest in half. It added unwanted bitterness.

I love this recipe! I made it with Stayman apples, which bake beautifully and and don’t need a lot of sugar. Instead of tossing apples with lemon juice and zest, I sprinkled as I layered. Just have to take care not to shave a thumb on the mandolin!

I sprinkle cinnamon and a little sugar on the apples. My neighbor, B, said it was the best thing she had ever eaten.

A nice, easy dessert for fall! The layered apples create an impressive look. Next time I may lessen the amount of lemon zest and juice I put in as it was slightly overpowering. Overall a huge hit at dinner! I served with vanilla ice cream and whipped cream.

I used Aki freeze dried vanilla powder, cinnamon and stevia powder.

I did what the recipe said, but the wax paper basically cooked or fused onto the bottom of the pastry and I couldn't get it off without tearing the pastry. Really disappointed that that happened. But actually if I thought about it I would've figured that might happen. Anybody else have that problem?

Mine did have a spongy base. May use lest on the parchment next time.

Wordsworth from Wadsworth4 years agoIna Garten has a similar recipe. However, in the French tradition Ina uses a glaze made with apricot jam and Calvados. The Kroger apricot jam will do without sieving. The fruit ester in the Calvados makes it dinner party special. Although I have nothing against puff pastry, Ina's tart crust is very easy. Granny Smith, definitely.

I sprinkled thinly sliced almonds on top and it was amazing