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Reviewed French Apple Tart
Feb 6, 2013 on FoodNetwork.com
“The tart crust is amazing tasty. It is my first time of french dessert making and it worked well. 400F at 45 min was perfect for mine, I used less than 1/3 cup of sugar and with apricot/raspberry jam on top without Calvados. It was awesome!!
I def. would recommend to leave the pastry dough over night or at least for 2-3 hours in...”