This month, we’re bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook’s Illustrated recipes!
A classic French apple tart is little more than apples and pastry, but such simplicity means that imperfections like tough or mushy apples, unbalanced flavor, and sodden crust are hard to hide. In our recipe a quick and buttery pat-in-pan dough bakes to a shortbread-like texture that gives the tart a sturdy base.
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I've made this twice. It is a seriously fail save perfect recipe! Guaranteed to impress!
For anyone who wants the recipe for shortcrust pastry
240g cake flour (520ml)
2ml salt
150g cold margarine or butter
1 egg yolk
5ml lemon juice
30ml cold water…
*the cutting in method of butter to flour is a must if you're using your hands for that coarse textured mixture.
*chilling the dough is very important, the butter increases tenderness of the pastry by inhibiting gluten formation and makes it easy to roll out when refrigerated. Judging from that thick crust that looks burned because it is too thick and looks mealy (little liquid). For anyone wanting to make pastry for the first time… this is not it. Sorry but this is misleading
For anyone who needs the crust recipe, I used 2 cups flour (sifted) half a cup sugar, a dash of salt, and 1.5 sticks of butter, and it came about pretty good. That being said you could probably use just about any shortbread recipe
Not enough Tarts in this video.
I gave you my email and still can’t get to this recipe. Round and round I go in the maze of give us your email….ok. Trick! Still more sign ups and still no recipe.
Probably falls apart when cut, else they would have cut it. I usually LOVE ATK, but there are flaws in this recipe. Don't care for the crust either. There are better crust recipes on other top-chef videos.
Wow! I love these shorter videos! No frills is my fav! 😁
We can use these! No offense to the lovely ladies, I watch them more for entertainment, great humor!
But when I NEED info fast, that is reliable, these LIL's are the BEST! Thank you so much! NOW I sub'd!❤ Telling everybody about it! So great! 🍹cheers!
So many questions. First, why apricot rather than say, apple jelly? Second, where is the cinnamon? Third, why did we reserve the 5 nicest apple slices and then not use them for anything?
Having to pay for the recipe even if you are a subscriber to the print magazine is ridiculous. Making a video and not giving the recipe without paying cash is just extra greedy/scummy.
hi keep up the good work, can i get the pastry recipe pls cant find 🙁 !
Clicked off….not going for this impersonal format..
Here’s a not negative comment:
Cooks Illustrated/ATK has always made these basic instructional videos. They aren’t replacing the TV shows! No need to panic! Also, no-frills videos like this can be useful to people, too.
The narrator, Andrea Geary, is one of the sharpest, most lucid writers at CI, and I’d gladly listen to her instructions for boiling water. 👍
Not one good comment….. Are you getting the message?
I would honestly prefer to see videos with actual humans in them they have personalities. I’m not a big fan of this new format.
This new video style with a monotonous voice overlay is definitely not working for me
Click Here to Analyse.
Feel like I've already seen this but with actual humans in the video.
❤❤❤❤❤
Go back to the not so distant past and produce a video that engages the viewers.(See Julia and Bridget's presentations…. and Dan too.) who is the brainiac that’s came up with this "new, streamlined and impersonal idea? No good! Patricia from N.H. 👵🏻 😳 🙄 😣
Deja vue….