Apple Tart #Ina Fridays

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Apple Tart


You don’t have to do everything from scratch. Nobody wants to make puff pastry! Ina Garten

As much as I love to make things from scratch, there are times when one must NOT make things from scratch. Like when you have a bunch of friends coming over for a light lunch and all you want to do is to have fun. For times like those, I love recipes like these. Recipes that can be modified to be semi home made and yet equally delicious. Like this delicious Apple Tart by Ina Garten.

You stay happy because you made a great dish or two without having to look like you just came out of a roller coaster and you actually get to enjoy the company of your friends because you are not oh so tired from all the work you have done. With   Julia Child recommending 73 layers for regular pâte feuilletée and 730 layers for pâte feuilletée fine (in Volume II of her Mastering the Art of French Cookingtextbook) , grab those car keys and buy some frozen sheets. Else it will be a long haul in the kitchen.

Apple Tart

The are a couple of attributions to who created the Puff Pastry. Also called the pâte feuilletée in French, Its invention is often credited to Claude Gelle, a 17th-century landscape painter and amateur cook. However, some say puff pastry was first created by Feuillet, the chief pastry chef of the Grand Condé, while the Italians claim Florence as its birthplace.

So what do you think about that? Who originally did invent the puff pastry? While you are mulling over that question, let’s take a look at what our Ina Friday friends have made for Desserts.


Apple Tart #Ina Fridays


  • 1 package 2 sheets frozen puff pastry, defrosted
  • 4 small 6 ounce Granny Smith apples
  • ¾ cup sugar
  • 6 tablespoons 3/4 stick cold unsalted butter, small-diced
  • ¾ cup apricot jelly or warm sieved apricot jam
  • 3 tablespoons rum


  1. Adjust an oven rack to the middle position and heat oven to 400 F.
  2. Line a large baking sheet with parchment paper.
  3. Roll the defrosted pastry sheet. I simply cut it out where it was folded and rolled it long
  4. Transfer to the baking sheet.
  5. Prick the crust every with a fork to prevent air pockets from forming while it bakes. I left the sides without pricking to give it the air pocket structure.
  6. Refrigerate until ready to use.
  7. Cut apples in half through the stem. Remove stems, core and slice the apples crosswise into 1/2-inch-thick slices.
  8. drizzle some lemon juice over apples to prevent oxidation.
  9. Place the slices of apples slightly overlapping each other.
  10. sprinkle the sugar over apples, the dices of butter.
  11. Bake for 40 minutes and allow the apples to brown a bit.
  12. Remove from the oven. Brush with the Jelly mixture.

Make the jelly Mixture

  1. Warm up the apricot jelly and the rum until bubbly.
  2. Eat warm.


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Comments 6

  1. Have made tart with peaches too. Yummy. Apple can be finished off with a dribble of ice cream carmel on top too. I can make it with Splenda and it tastes good too. Be careful. Use smaller amount with splenda..

  2. Sorry, it takes me forever to get over to you. For some reason, your website doesn’t load priorly on my iPad and I’m so lazy to actually sit at a computer. But for you, I’m here 🙂
    Call me nuts, I make my puff pastry. But I do agree with you. I found a puff pastry method to get it done under an hour and it does a fantastic job. Not quite like Julia’s 73 layers but close enough for me.
    Having said that, I like to have frozen sheets for a stand by. Such convenience.
    I also adore apple tarts. In fact, we made some on Friday, I ended up going to see that lady at Wolf appliances. Tell you about it on Friday. It was quite awesome 🙂

  3. What a perfect dessert to share with friends, I love the ease of puff pastry even though it is still one of those things on my list of “stuff I want to make from scratch”. One day, until then I’ll happily bake with puff pastry if it makes a dessert as nice as your apple tart!

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