Comments on: Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

By: Audrey

Audrey — Sat, 19 Jul 2025 06:08:58 +0000

In reply to john. You're very welcome, John! So glad everyone enjoyed it. Sounds like the you nailed the recipe, even with a little hiccup on the pastry sizing. Good stuff!

By: john

john — Fri, 18 Jul 2025 07:24:32 +0000

OOPS! RE PREVIOUS I SEE WHAT YOU MEAN. I DID NOT ROLL TYHE PASTRY OUT, JUST MADE THE TART ON PASTRY10″ SQUARE AND THE CRUST WAS FINE I.E. NOT TOO THICK
JOHNXXX

By: john

john — Fri, 18 Jul 2025 07:19:33 +0000

I made the tart as per your Recipe and it was delicious, everybody loved it. thank you!!
PS I struggled to, as per your recipe, to cut a piece of puff pastry 13″ square from a 10″ square sheet!
jOHNXXX

By: Audrey

Audrey — Mon, 03 Jun 2024 09:35:15 +0000

In reply to Anonymous. Great calls! When you find the apples that work, it's nice to just stick with them and know what you're gonna get! :) Great advice for others, appreciate it!

By: Anonymous

Anonymous — Sun, 02 Jun 2024 06:16:25 +0000

In reply to Audrey.

Hi Audrey,

In response to your question, the apple I have been using for your classic French tart is the Granny Smith. It has just the right level of tartness to keep things fresh. For stewed apples, I prefer to use Fuji as they tend to stay firm and not go mushy.

George

By: Audrey

Audrey — Sun, 26 May 2024 06:54:53 +0000

In reply to George Foley. Long time no see, George! Glad all is well and you're knee deep in apple tarts! It's not a bad place to be. Honestly, I'm right there with you, it's such a simple, delicious and elegant dessert at any time, but Sunday is absolutely perfect! What kind of apples are you using down under?

By: George Foley

George Foley — Sun, 26 May 2024 06:09:03 +0000

Hi Audrey,
It’s George from Melbourne again, after a little absence. I have made this tart on two successive Sundays, and today will be the third. Not only is it a stress-free dessert but it is elegant and very tasty. Your guide to this tart makes it a straightforward task, and I thank you.
Best regards, George

By: Audrey

Audrey — Sun, 05 Mar 2023 08:00:21 +0000

In reply to Harold Jacobs.

Harold, the reheat question gets tricky as every oven is just a touch different.

I leave my tart on the counter for same day use, then I’ll pop it into a preheated 375F oven for 3-5min, keeping an eye that it doesnt burn underneath (I check right at 3min). You just want it warmed through and crisped back up slightly, not piping hot.

Enjoy!

By: Audrey

Audrey — Sun, 05 Mar 2023 07:57:23 +0000

In reply to Harold Jacobs. Hello, Harold. Personally, I would leave it on the counter for same day use. Hope you enjoy it!

By: Harold Jacobs

Harold Jacobs — Sun, 05 Mar 2023 07:02:35 +0000

You commented: “This tart is best served immediately as puff pastry tends to loose its crispness when it sits around for too long. However, you could make it in the morning and re-heat it quickly in the oven before serving in the evening (for the pastry to crisp up again).” Does this mean it should be refrigerated after cooling if it won’t be reheated for 6 or 7 hours later? When reheated, at what oven temperature, and for how long?