French apple tart from Cook's Illustrated Magazine, Nov/Dec 2014 (page 15)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wittwoman on November 23, 2015

    My favorite apple dessert. For some reason (the crust), I find it less intimidating than a traditional apple pie. The pastry crust is a snap to make and turns out buttery and crisp. The apple filling is simple and it sings. The shingled apple slices on top are flat out gorgeous. The soft texture of apples juxtaposed with the crumbly crust is terrific. Definitely a "wow" dessert. It takes a few hours to put together. Wish it could last another day or two so I could make it ahead. Reheats as a scrumptious and indulgent breakfast.

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