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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients: A Cookbook Hardcover – Illustrated, 28 October 2008

4.7 out of 5 stars 1,382 ratings

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Product description

About the Author

Ina Garten is a New York Times bestselling author and the host of Barefoot Contessa on Food Network, for which she has won four Emmy Awards and a James Beard Award. She lives in East Hampton, New York, with her husband, Jeffrey.

Excerpt. © Reprinted by permission. All rights reserved.

French Apple Tart
Serves 6
This just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven.


For the Pastry:

2 cups all-purpose flour 
1/2  teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 
1/2 cup ice water

For the Apples:

4 Granny Smith apples 
1/2  cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small-diced 
1/2  cup apricot jelly or warm sieved apricot jam (see note)
2 tablespoons Calvados, rum, or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼ - inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Notes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.

Product details

  • Publisher ‏ : ‎ Clarkson Potter; Illustrated edition (28 October 2008)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 272 pages
  • ISBN-10 ‏ : ‎ 1400054354
  • ISBN-13 ‏ : ‎ 978-1400054350
  • Item Weight ‏ : ‎ 1 kg 120 g
  • Dimensions ‏ : ‎ 19.81 x 2.29 x 26.16 cm
  • Country of Origin ‏ : ‎ India
  • Customer Reviews:
    4.7 out of 5 stars 1,382 ratings

About the author

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Ina Garten is one of America's most loved culinary icons and the author of five previous bestselling cookery books. Her Barefoot Contessa cookery programmes are screened each day on UK TVFood. Ina writes a column on entertaining for America's Home Beautiful magazine and lives in East Hampton with her husband Jeffrey.

Customer reviews

4.7 out of 5 stars
4.7 out of 5
1,382 global ratings
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bookworm
5.0 out of 5 stars Great book. Stylish, simple recipes.
Reviewed in the United Kingdom on 18 December 2019
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Kim B
5.0 out of 5 stars Great gift for a cook
Reviewed in the United Kingdom on 3 February 2019
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SAM
4.0 out of 5 stars GOOD BOOK
Reviewed in the United Kingdom on 25 September 2020
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Serdar Arslan
5.0 out of 5 stars My wife bought this and did not complain so must be good.
Reviewed in the United Kingdom on 27 August 2019
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EAD
5.0 out of 5 stars Easy to use.
Reviewed in the United Kingdom on 28 October 2020
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