Perfect. Thank you, Deb, for this wonderful recipe. Made this with mostly strawberries with maybe 1/2 cup rhubarb, which is all I could get from my garden. The candied apple peels that were left over from making the glaze were also tasty. the place to find your new favorite thing to cook + two (pretty amazing, but we're biased) cookbooks: THE SMITTEN KITCHEN COOKBOOK & SMITTEN KITCHEN EVERY DAY I usually don’t skin my fruits but I think now I have incentive to just to make such a wondeful syrup. Hi Dave — It might need to be reduced more than suggested. Wows. This will be my first time making a tart:) A delicious, easy apple tart, and the crust is to DIE for. Just made this in LA august heat – the dough was a beast to roll out, but in the end I am sure it will still taste delicious. We used 3 small, very ripe peaches and about 1.5 cups of blueberries. Top with walnuts. Is this madness? Deb, I went on a galette spree the week before you posted this – through your archives and into the depths of whatever I could make out of my fridge without having to go to the store. How long does the tart keep? Simple indeed and simply wonderful. So, this apple tart is a great idea! Hey Deb! Everyone really enjoyed it. I didn’t even have measuring cups, a rolling pin, or even a cookie sheet and it still turned out beautifully. The amount of sugar is so small that I think you could easily leave it out for a savory galette. Thank you so much, just made this again – so delicious – I added cinnamon to the sugar for apples and vanilla to the apple glaze – YUM YUM – I keep my tart in the fridge all week and heat it up for dessert until it’s gone. Kate – I always do that with any kind of pastry that will get baked on parchment – so much easier! The dough was a little challenging. I think I don’t just because mine is wrinkly from wrapping the dough. Thanks for the great recipe. Is there something else we could use in the crust instead? Didn’t matter – turned out awesome. I do solemnly swear to never let that happen. Thank you so much! it didn’t work for me :-( You might want to check out the comment guidelines before chiming in. I don’t think it’s going to survive long enough for someone other than myself to get to taste it. I’ve made it with apples and pears. Happy holidays! I live alone and I’m not having any friends coming over right now obviously! I’m definitely for doubling it–yum! I’m thinking of making this for Thanksgiving and wondered how it copes with being made ahead of time? PS: this crust also works great with cranberry filling. Used 4 tbsp sugar and gala apples (a little over 2 lbs) in a 10 inch tart pan. Or can I bake it and put it in the fridge overnight and bring to room temperature the following day? This was delicious but it looked like a train wreck. I used pears instead of apples, which resulted in far too much liquid in the tart, which I had to spoon out of the galette as it was baking. I have to make a dessert tonight and I was thinking pumpkin pie, but maybe I’ll try this instead. Danielle — I haven’t tried it but it might work. i made this tart except halved the recipe because i had one apple and a leftover peach – just cut them up and made the tart very rustic and hand-formed Over the weekend, I made this in a tart pan and the bottom crust did not cook properly toward the middle (bottom close to the outside was fine.) Thanks Deb and Jacque Pepin; fan for life;). If I used pears instead of apples could they be prepared the same way as the apple mixture? I think the trick with the glaze is to use the very minimum of water needed to cover the apple peels and cores. I used to make it all the time when my son was little and I would bring it in for his class to share. !, I made the recipe with arrowroot using the same amounts as cornstarch and it worked perfectly. Happy that summer fruits are here! The simple crust was to die for … so buttery and flaky. I suppose I can try to cut the apples slices a little wider, but I cut them by hand, so I don’t see how they could have been too thin. I only like graham cracker or crushed cookie pie crusts.). So my lesson learned is that a moister fruit requires a different crust! Common cooking theory … Thanks! Cool for at least 20 minutes on wire rack. Excellent! looks amazing and i will be trying it!! For a darker, glossier crust, beat egg with 1 teaspoon of water and brush it over the crust. This was a great, simple tart recipe. Can I use no fat Greek yogurt in this or does it need the fat? Is there another way to describe? All this despite my dough being a little too sticky, having far too many leftover apple slices and less dough than I anticipated when rolled out, and apples that looked too wet out of the oven. This one’s a keeper! Hi Linda, cream of tartar is an acid in dried form (tartaric acid, specifically). The dough is great. Remove the galette from the oven, let stand for 5 minutes, then slide it onto a serving plate. I even subbed ricotta last week because I needed to use it up. It definitely eased the nervous baker in me to know that something so delicious could be made so easily! You can even make it in a toaster oven with a bake function – I did the other night, because I needed the oven for roasting the Zuni Cafe Roast Chicken! hi this looks lovely and I can’t wait to make it this weekend. Thanks for the recipe, will make it again! This tart is a DREAM. Divide one recipe into six tarts? This looks amazing! I’m glad I got the courage to try this, because it came out fantastic. 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