• List Price: CDN$ 40.00
  • You Save: CDN$ 6.89 (17%)
FREE Shipping on orders over CDN$ 35.
In Stock.
Ships from and sold by Amazon.ca. Gift-wrap available.
Barefoot Contessa Back to... has been added to your Cart
FREE Shipping on orders over CDN$ 35.
Condition: Used: Good
Comment: Good reading and shipping experience. Some wear without highlighting or note. Enjoy your reading.
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Hardcover – Oct 28 2008

4.8 out of 5 stars 32 customer reviews

See all 3 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
Hardcover
CDN$ 33.11
CDN$ 33.11 CDN$ 9.17

How to Instant Pot

click to open popover

Frequently bought together

  • Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
  • +
  • Barefoot Contessa Foolproof: Recipes You Can Trust
  • +
  • Cooking for Jeffrey: A Barefoot Contessa Cookbook
Total price: CDN$ 96.78
Buy the selected items together

No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.



Product details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter; 1st edition (Oct. 28 2008)
  • Language: English
  • ISBN-10: 1400054354
  • ISBN-13: 978-1400054350
  • Product Dimensions: 19.6 x 2.3 x 26.2 cm
  • Shipping Weight: 1.1 Kg
  • Average Customer Review: 4.8 out of 5 stars 32 customer reviews
  • Amazon Bestsellers Rank: #64,411 in Books (See Top 100 in Books)
  • Would you like to tell us about a lower price?
    If you are a seller for this product, would you like to suggest updates through seller support?

Product description

About the Author

Ina Garten is one of the country’s most beloved culinary icons and the author of five previous cookbooks. She can be seen on Food Network, where her shows, Barefoot Contessa and Back to Basics, are among the network’s most watched. Ina also writes a column on entertaining for House Beautiful magazine. Visit Ina at BarefootContessa.com.

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.



Customer reviews

Share your thoughts with other customers
See all 32 customer reviews

Read reviews that mention

Top customer reviews

August 24, 2015
Format: Hardcover|Verified Purchase
7 people found this helpful
|Comment|Report abuse
August 30, 2017
Format: Hardcover|Verified Purchase
One person found this helpful
|Comment|Report abuse
August 18, 2016
Format: Hardcover|Verified Purchase
February 25, 2015
Format: Hardcover|Verified Purchase
December 5, 2017
Format: Hardcover|Verified Purchase
One person found this helpful
|Comment|Report abuse
April 13, 2018
Format: Hardcover|Verified Purchase
August 21, 2017
Format: Hardcover|Verified Purchase
One person found this helpful
|Comment|Report abuse
March 6, 2014
Format: Hardcover|Verified Purchase

Where's My Stuff?

Delivery & Returns

Need Help?