10 Reviews

Beautiful and excellent. Made exactly except for the dough. I always use and have some frozen, Cooks Illustrated Foolproof Pie Dough. Beautiful presentation.

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cmgreen333 December 10, 2015

Wonderful recipe - easily adaptive! I use organic and free range produce and cook without unrefined sugars.Be generous with your apple slices. The first time I made this I needed to make a double batch of 'custard' as my apple layers weren't sufficient. I also added homemade vanilla extract to the custard. The second time I made sure the apple slices were double layered as the custard mix is just enough to cover. This recipe is clear and easy to understand. For anyone with pastry issues, use the leftover egg white to seal over the pastry, after the blind bake and before you layer the apples slices. Egg white helps to seal any cracks and prevent the pasty going absorbing liquids.

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Shelley H. February 15, 2015

I forgot to rate this. This is special and wonderful comfort food. I made this when invited over to dinner by friends who had just returned from a cruise and still had other friends from the cruise staying with them. They said they enjoyed this more than any desserts they had on the cruise. Simple and delicious! If I remember right, I made homemade cinnamon ice cream to go with this, but it is really just fine on its own.

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Felina March 05, 2011

This was big hit with my family. I served it with a little whipped cream on top. I had a bunch of apples that I needed to use up and this was a great way to use them! I will make this again for sure!

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reneechav May 16, 2010

Very nice and sophisticated, I used cognac and loved the icing sugar on top. Thanks!

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Liara August 06, 2007

This is a very pretty and very delicious tart. I used a large tart pan, more apples, but the same amount of custard. As a result, the apples in my tart were much more prominent than in Paula's. I used Pastryismybiz' Pate' Brisee- French Style Tart Dough for the crust and a nice cognac in the custard. The sprinkling on of the confectioners' sugar mid-bake is brilliant--it loses its powderiness, adds so much to the appearance and contributes just the right note of sweetness. A lovely dessert, Evelyn!

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Chef Kate June 12, 2007

Really nice flavor and texture. We all enjoyed it. Instrutions were great. I followed them exactly and it turned out great Thank you.

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Marlitt June 10, 2007

As I've said before, and I'll say again, I do NOT do pastry. Past experiments could stand up to re-entry into the atmosphere, so I made this and set it on a ready made sponge cake. In a word...SUPERB. In two words SUPERB and EASY. Thankyou evelyn

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robyn win December 26, 2006

This was our Christmas Eve dessert. Tart apples in a flaky crust topped with a rich custard--WOW. This is not overly sweet and has a wonderful flavor. The timing was perfect. I served this at room temperature. It was enjoyed by everyone.

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PaulaG December 25, 2006

Made this for a special Easter lunch, and it got a really great response! The custard had a yummy flavour, although it seemed a little runnier than i expected it to be - it didn't set, but the apples were quite juicy, so that may be why (!) - but the combination of buttery pastry, tart apples and rich creamy custard was definitely a good one! One thing i will say - 3 lbs of apples was way more than was needed, 3 actual apples filled my tarte nicely with a couple of slices left over for nibbling on while it cooked ^_^

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tixylix March 29, 2005
Tarte Aux Pommes (French Apple - Custard Tart)