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French Apple Tart

Through her recipes in the Barefoot Contessa series, Ina Garten has a way of turning simple ingredients into something special that is more than the sum of its parts. This apple tart recipe, found in her book Back To Basics, is the perfect example of that.

Ina specifies Granny Smith apples likely because of their tartness and how the slices hold their shape even through baking, but other varieties will work as well. I used the semi-tart Sweet Tango variety, a cross pollination of Zestar and Honeycrisp.

Also of note, the glaze that is brushed onto the finished tart calls for Calvados. Lacking that, I chose to use Ålander aged rum by Far North Spirits farnorthspirits.com which has a lovely almond-like flavor. Turns out I love the taste and made that substitution a permanent change in my copy of the cookbook.









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