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My mother used to cook this French apple tart for us all, usually to go with Sunday dinner. I was wanting to bake something special for a special someone so I asked for the recipe. Tried it out today, and it’s just as I remember. The thing that makes it for me is the frangipane.
Ingredients
Pastry
- 1 1/3 cups all-purpose flour
- 1 pinch salt
- ½ cup butter, softened
- 1 egg yolk
- 3 tablespoons cold water, or as needed
Frangipane
- ½ cup butter, softened
- ½ cup white sugar
- 1 large egg, beaten
- 1 egg yolk
- 1 tablespoon calvados (apple brandy)
- 2/3 cup ground almonds
- 2 tablespoons all-purpose flour
- 4 medium sweet apples – peeled, cored, halved and thinly sliced
- 1 teaspoon white sugar for decoration
- ¼ cup apricot jelly
Directions
Step 1
To make the pastry: Stir 1 1/3 cups of flour and salt together in a medium bowl. Add butter, 1 egg yolk, and water; stir until mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press dough into a ball and wrap in plastic wrap. Flatten slightly and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
Step 2
To make the frangipane: Cream butter and 1/2 cup of sugar together in a medium bowl with an electric mixer until light and soft. Gradually mix in an egg and remaining egg yolk one at a time. Stir in apple brandy. Stir 2 tablespoons of flour into ground almonds, then mix into batter. Set aside.
Step 3
Roll out pastry dough into a 12-inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10-inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
Step 4
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
Step 5
Spoon frangipane into chilled pastry crust, and spread into an even layer. Arrange apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
Step 6
Place the pie plate on top of the baking sheet in the preheated oven. Bake until filling begins to brown, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven until the sugar caramelizes slightly, about 10 minutes more.
Step 7
Cool the tart on a wire rack. A short time before serving, warm the apricot jelly; add some water if necessary to make it a liquid consistency. Brush over the tart for a nice shine.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 516 | |
| % Daily Value * | |
| Total Fat32g | 42% |
| Saturated Fat16g | 81% |
| Cholesterol177mg | 59% |
| Sodium289mg | 13% |
| Total Carbohydrate51g | 18% |
| Dietary Fiber4g | 15% |
| Total Sugars27g | |
| Protein8g | |
| Vitamin C4mg | 21% |
| Calcium63mg | 5% |
| Iron2mg | 11% |
| Potassium246mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This tart really looked nice with the apples spiraled together and the browned sugar on top. I didn’t have any apple brandy so I omited that and added just a touch of apple juice instead. The almonds and the apples were delicious together, and the pastry was nice and flaky. I did have to bake this longer than suggested, probably about 15 to 20 minutes longer. My only complaint was that it seemed a little greasy. Other than that, a really tasty tart.
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Very good -my first try at making a tart. However I did not have any apply brandy so I used whiskey instead. I don’t think I used quite enough because it did not have much flavor. Also, my husband took it out of the oven and I forgot to do the sugar and apircots on top, but I still thought that it was very good.
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This was my first attempt at a tart and I cheated with a pre-bought pastry case from Sainsbury’s which was very nice! The tart was easy to make and I substituted the brandy with vanilla vodka which complements the delicate flavours of the apples and almonds perfectly. This tart looks very impressive and also tastes lovely so I will definately be making it again.
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absolutely fabulous!
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It looked and tasted like a professionaly baked tart. I was quite impressed as were my guests. Thanks.
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I had a problem with this recipe. Let it be said I am not a good pie/tart baker to begin with though. I used premade pie crust, and splenda instad of sugar. Maybe that could have been why but after baking the tart it was VERY VERY greasy. I had to actually drain the tart while it was still warm, if I hadnt have done that it would have been ruined!
After I drained the tart is was pretty good. Could use more flavor, maybe almond liquor or extract? -
Fantastic! I’ll definitely make this again. It was easy, elegant and tasty. Thank you, Wurzeltree.
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Fabulous! I added pears with the apples and liked it a little better.
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this was amazing!! the best apple tart / pie i have ever eaten. the frangipane was subtle but i liked it that way so that it didn’t overpower the apples. loved it!
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This was a beautiful addition to my Thanksgiving dinner, and was perfect for those who didn’t care for pumpkin pie! I have made this several times, each time trying to make adjustments to keep it from being so buttery. Final tweaks to the dough: 1 1/2 cup flour (instead of 1 1/3 cup), 1/4 tsp salt (instead of a pinch), 1/4 cup sugar (if you want it a little sweeter), 1 egg (instead of 1 egg yolk), and NO water. Refrigerate for at least 1 hour in the plastic wrap. Tweaks to the frangipane: add 1/2 tsp. almond extract, and toast the almonds before grinding. Roll out the pastry dough, fit into the pan, then refrigerate 30 minutes. Add the frangipane, then the apples (use small apples – makes fitting them in the pan MUCH easier), then refrigerate for 30 minutes. Bake on the oven rack, not on a baking sheet. Perfection! Thanks for the recipe!
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This tart made me look like a professional! I cheated and used store bought puff pastry, omitted the brandy altogether and added raspeberries as a garnish to add color. Fabulous!
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I made this tart and it was excellent. The directions was easy to follow and the tart came out perfect. Not to sweet and a fantastic almond and apple aroma. However I found the part where you have to put the sugar on to caramalise not required.
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Turned out great…the second time! The conversion to Metric is slightly inaccurate, so had to do the pastry again, but it was worth it!! Will definitley make it again!!
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I made two of these for a co-worker’s birthday. I did not want to purchase apple brandy, so I substituted 1 tsp. almond extract to enhance the almond flavor. Also, instead of apples on one, I used fresh halved cherries. Both were excellent. I did not put the apricot glaze on the cherry tart, but dusted it with powdered sugar instead, and served both with fresh whipped cream. Well worth the effort.
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This tart was outstanding! I cheated and bought frozen piecrust to save time… but it came out delisious. I substituted 1 tsp of almond extract for the brandy. I think maybe I would use 3/4 tsp next time as it was a little strong… but for anyone who was saying this recipe was a little bland I recommend using almond extract.
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Yes, I cheated with a box mix for the crust (I have yet to master the art of a good crust), but otherwise this was an amazingly easy recipe to follow. I substituted 1/2 teaspoon Almond Extract for the Apple Brandy and added a dash of Nutmeg. My husband loves Apple pie and was a little upset I wasn’t making one, but he was pleasantly surprised by this tart. He said it reminded him of a breakfast Bear Crawl with Apples. Excellent Recipe! Thank you.
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Made this tart last night and what a huge success. My family loved it and they are already requesting it for Thanksgiving. It’s a KEEPER!
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This is a beautiful and tasty tart. I just used my own pie crust recipe, and like others used the almond extract because i didn’t have the brandy. I sliced my apples very thin- turned out delicious and served with vanilla bean ice cream.
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This was amazing! My husband thought it was one of the best desserts he’s ever had. I didn’t have any brandy, so used 1 tsp of almond extract instead. The crust was unbelievably light, flaky and delicious. A real keeper!!
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Very yummy tart. This my first time making a tart, and it turn out great. I didn’t use brandy, I used 3/4 tsp of almond extract instead. I kinda over worked the dough, so it was slightly chewier then I think it was supposed to be. I also didn’t have a tart/pie pan, so i used a spring form pan instead and crimped the sides. Served with vanilla ice cream and the flavors exploded!
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This was very good and I will definitely be making it again. Next time I’ll add some almond extract to the frangipane because it really didn’t have the almond flavor I was expecting. I was disappointed that the sugar on top of mine never carmelized for some reason. I ended up sprinkling it with brown sugar and letting that melt over the tart to give it some color.
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This is the first time I’ve found a recipe to equal the tart my late friend, V?ro, used to make when we lived in Arcachon. Well done.
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Made this for my daughters french class–and well, lets just say she got an A! This baby comes out beautiful and taste like a trip to Paris!
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Searching for something refreshing, pretty and delicious – this is it! I brought this to a dinner party everyone loved it. Garnish with raspberries makes to dress it up.
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This was so easy to make for such an amazing dessert! Instead of brandy I used the same amount of Amaretto Liqueur, gave lots of almond flavor! I also used brown sugar instead and mixed in some tart apples for a really interesting flavor! I was surprised it came out so well!
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Very good. I found the crust easy to make, but you can also substitute store-bought puff pastry for the crust if you are out of time.
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This tart is absolutely beautiful to look at, but unfortunately, it didn’t live up to it’s looks!! I have been baking for over 45 years and have never put so much work into a recipe and had it disappoint me this much. I didn’t care for the consistency of the almond filling (and I LOVE almond flavoring). The guests were appreciative of the beauty of this tart, but I fear they too were more than a little let down when eating it!! I wouldn’t go to all this trouble again. Sorry:-( If it weren’t so pretty, I’d only give it 2 stars!!
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Easy and delicious. It looks like an elegant dessert, yet it can be made with ingredients on hand. I used a frozen crust to make it even easier.
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Amazing! This was so easy to make, impressive looking and of course delicious. The pastry was light & crisp, the filling not too sweet & the apples not too tart. Yummo!!!
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I altered this recipe a little bit. I’m allergic to gluten, so I made the crust and the filling with gluten free flour. And I also am not a huge fan of walnuts…so I substituted ground ginger cookies (yum!)
It came out awesome!
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This recipe is amazing and proclaimed “authentic” by a French friend of mine! Excellent!
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This was a little bland for my taste and needed a little more apple flavor. I will make it again because I definitely think it is a “workable” recipe, but next time perhaps I’ll cook down some apple juice and add that to the filling. Also, be sure to refrigerate the filling if it is ready before the dough is chilled! I didn’t, which I think is what caused some of the butter to melt out through the crust. Thank, Wurzeltree!
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This is my husband’s new favorite pie crust and he loved the tart (we’re not apple pie fans, but this was great). I did not need all four apples, so you may want to peel and slice three and go from there as needed… I had to pull my apples off and start over with the placement. Start by really stacking them like cd’s on a shelf – slightly tilted, almost on end…really squeeze them in together somewhat upright. The apricot preserve gave it the beautiful brown color and kept the apples moist. PS – first time i ever made a pie crust and it turned out great (beginners luck or great recipe??)
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I made this for a dinner party and it was a huge hit. I served it nice and warm right out of the oven. Mmm… it was soo sweet and tasty. I did use about 2teaspoons of almond extract after reading the other reviews, i think it really enhanced the flavors. This was soo good I am making it for Thanksgiving.
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Beautiful and delicious!
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The was fantastic…you put my bf’s favorite things together…apple tart and galette…I think he was going to eat it all! Thanks!!
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My friends and I made this tart for a french project. we couldn’t use nuts so instead we put in imitation almond extract.I don’t know what it is like with just almonds but it was AMAZING! it was so good tasting. we had to make three tarts and we discovered that make sure you cream together the butter and the sugar together before you add the egg in step 2 or else it turns out like liquid
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This is to DIE for, I do not have any more words to say!!!!! Thanks ** The second time it came out way better than the first time!! I did NOT use the baking sheet, I cooked it 15 minutes at 400 and then 30 minutes at 360. The first time it was not cooked all the way**
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I thought the frangipane could have had more of an almond taste to it. Next time I think I’ll add some almond extract to it. The sugar on top never carmelized, either. I ended up sprinkling on some brown sugar to add some more color.
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Mon Dieu! I really felt like I was eating something from a little French patisserie (and trust me, I ate most of it myself!)! I baked this in an oven which, as it turned out, bakes at 20 degrees lower than it’s set to. Despite that, I just kept it in longer, and while the sugar didn’t carmelize and the apples were a bit stiff, it was still amaaaazing! The crust is precisely perfect in every way. I can’t wait to bake it in an accurate oven!!
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To give this recipe the credit it deserves, it looked beautiful and the crust was amazing (I’ll be using it again). I did not realize however, how sweet it would be (much too sweet!) Also, the almond flavor was very strong, so if you don’t really like marzipan (like my husband), you probably won’t like the filling.
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great recipe–exactly what i was looking for! alterations included using a pillsbury pre-made crust (sorry), 2 large apples sliced thin, 3/4 c. ground almonds, only 1 egg, a 1 T. of vanilla vodka. i found that, in order to get a nice golden brown top, the baking time was closer to 40 minutes in my oven. will definitely make this again.
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I made it for a family dinner and it was a big hit! I definitely make it again
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It’s my first time making a tart and it turned out beautifully! We have a CSA with our local farmer’s market and I really wanted to make a dessert with the beautiful mountain apples we got. I definitely recommend using different kinds of apples in the same pastry for added interest (I think I used three different kinds of apples!).
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THANK YOU FOR THIS WONDERFUL RECIPE! DO NOT, I REPEAT, DO NOT CHANGE ANYTHING IN THIS RECIPE. IT IS ABSOLUTELY PERFECT. DO NOT USE ANY VANILLA OR ALMOND EXTRACTS – BUY A SMALL BOTTLE OF GOOD QUALITY APPLE BRANDY. I USED GOLDEN DELICIOUS APPLES AND COOKED 5 MINUTES LONGER. MY HUSBAND WANTS THIS EVERY WEEK NOW! THIS IS A VERY VERY SPECIAL TART – 5 STARS++++
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Wow – well worth the effort! I made this tart as directed and ended up with a stunning dessert that tasted as good as it looked. The recipe is definitely a keeper!
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I made this recipe was told by a guest that it was “the best dessert” they had ever had. 🙂 I did have to bake it longer though I did multiply the recipe about a dozen times. A little time consuming, but well worth it.
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I have a solution to a lot of bakers who felt that the frangipane (almond filling) was not almondy enough. Toast the almond before grinding them. The flavors of the almonds will reveal themselves.
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yummy
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I used frozen pie crust and apple juice instead of apple brandy and I received many compliments about the desert from co-workers and people at Thanksgiving.
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I’ve made this many times for now, it’s always the favourite for my family and friends! Lately I’ve tried using both Red and Green apple together, and that’s actually nice, as the Green apples bring up the freshness of the tart. For people who doesn’t like too sweet, I would definitely advise you to mix green apple in it. It’s Fresh!
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Excellent tart! Next time I will make little bit more dough & frangipane, but less apples.
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i love this recipe it was very usefull for when i had a french project to do. it works nd everyone likes it.
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I’m 15 and I wanted to bake something for my French class that looked splendid while tasting spectacular! Easy to make and a definite eye-pleaser, this is exactly what I needed!
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This recipe turned out awesome! It was my first time baking a pie and/or tart. People couldn’t get over how pretty it looked and it tasted great. I cheated and bought store-bought crust…. Used the apple brandy… For my apricot glaze I put a teaspoon of rum and reduced it.
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this was awesome. this was a big HIT at all of my parties. people even said it was there favorate!!! I tried using different apple to see which ones were the best and found out that gala apples are the best thus far.. I have also tried using an amaretto liquor which enhanced the the almond flavor.
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I made this with apples just around the edge, and put fresh kiwi and gold and red raspberries in the center for my husband’s 35th birthday. It was BEAutiful, and very much a labor of love. I made the crust IN my tart pan because I was struggling with the dough. That worked just fine and was very easy. Fred Meyer, here in the northwest, has bulk almond-butter, which I used. It was perfect. The apricot glaze really adds to the street appeal, so be sure to use it if you have a special occasion or company.
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It’s always a crowd pleaser
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This was amazing! My extremely picky brother devoured two pieces, and I already had requests to make it for Thanksgiving! Used 1/4 tsp. almond extract in lieu of almonds (since I found out as I was baking that we were out of almonds!), and while it probably didn’t taste as good as with the real almonds, but having never made this before, we all thought it was lovely! (And it definitely had an almond-y taste to it!).
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This tart wasn’t bad, but it wasn’t good enough to make again. I took reveiwers’ advice and toasted the almonds before grinding them and added 1/4 tsp. almond extract to the frangipane. The result was not bland, but just not great. Thanks anways.
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Everbody in my famly LOVED this tart. I thought it was pretty good but my tart didn’t come out as brown as the one in the picture. Also, many people commented on this already, but it really was very very greasy. When I took it out of the oven to sprinkly sugar on it, the apples were drenched in the grease….I didn’t do anything though and it came out fine after cooling for a bit. Overall, the recipe was easy to follow, the tarte normande looked beautiful, and impressed my family; I give this a thumbs up.
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Loved this easy to prepare, show stopping gorgeous dessert. I did toast the almonds prior to grinding them in the frangipane. I also didn’t happen to have any apple brandy on hand but I did have some Orgeat (almond syrup) to use instead. For the topping, I didn’t have the apricot jam and instead used orange marmalade mixed with a couple of TBSP of the orgeat to brush on the top. Also used raw sugar to sprinkle on top instead of regular white sugar. This was a huge hit with everyone in my family and guests. Wonderful recipe and easy dough to work with.
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I have to give this 4 stars since I had to do some tweaking with my on-hand ingredients and I had to bake it for an additional 15 min. Instead of almonds, I chopped up pecans and instead of apple brandy, I used 1 tsp butterscotch flavoring. That being said, it was fabulous and received rave reviews from my inlaws. I will def. make again. Thanks!
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Delicious! I made it for a dinner party and everyone loved it. They weren’t just being polite, either. The pastry is so tastely. I ususally do not like pie crust, but this one almost tastes like a soft shortbread. It was yummy. It was incredibly easy and fun to make. I made some additions, however. 1. I toasted slivered almonds with some cinnamon, then ground it in a food preocesser. 2. I added two TBS of good French brandy to the final Frangipane mixture. MMMM 3. I soaked the apples in some brandy and sugar (I used small red sweet and sour apples from a coworker’s tree) as I made everything else. ****I may add lcourser grounded toasted almonds to the pastry part next time. I recommend this tart.
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Perfect recipe- less sugar than others I saw on the web; also the ingredient quantities were in cups not weight which made life much easier. I use spelt flour and expeller expressed canola oil for the crust- increased the flour to 2 cups. Just pressed it in and stuck it in the freezer while I prepared the frangipane. No need to chill, roll, chill… Came out yummy. I didn’t even do the apricot glaze, because I was serving it to guests who have to watch their sugar. The drop of sugar sprinkled on top made it finished looking enough. I use a European oven with double turbo so I reduced the temperatures by 10 degrees Celsius- the cooking times were exactly right.
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Made it for dinner guests – they gave it big compliments. I left it in the oven an extra 20 minutes to brown the crust and apples.
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I just made this apple tart today… the frangipane is so delicious! My boyfriend isn’t a huge apple fan, so he put those on my plate… I could totally see using some other sort of fruit instead of the apples too, just not sure what yet. I also used 3/4 c. ground almonds and marsala wine instead of apple brandy. I will definitely make this again!
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Absolutely delicious. To make it easier, I bought the frozen pie crust at Trader Joes, and I made the frangipane with Odense Almond Paste( in the baking aisle of most supermarket) and butter, I skipped the sugar since the paste is already sweet.
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this recipe is amazing!!!! I made it once for a french class celebration and Bam ! I was hooked and so was everyone else. thanks a ton !
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This is a classic recipe. I’ve been making these since before I came to the States (over 25 years). Among the comments about it are that it seems surprisingly “light” (no-one checked the calories!) and not over sweet. It tastes great and very nearly always looks impressive. Keep the frangipane though.
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I stole the show at a friends’ birthday party with this one! Thank you for that!!
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I really like making this dessert for my family and friends. a twist is to replace apple brandy with vanilla extract; i like both, but the vanilla smells so sweet!
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This is such a pretty tart and great for entertaining. I pretty much followed the recipe to a T and it turned out picture perfect. Great recipe if you’re looking to impress a crowd.
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This was spectacular. I also toasted the almonds for the frangipane, skipped the extra egg yolk, and used rum instead of apple brandy. I didn’t have any apricot jelly for the glaze, so I just sprinkled some left over ground almonds. You couldn’t see the beautiful apples, which was just as well, because mine weren’t so pretty. I also baked it about 15 minutes longer than recommended.
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I do not bake too often and I do not make pastry, but this was such a delight to make and not that time consuming. Just follow the “chill” pastry and chill the frangipane before adding to pastry; they are important. It turned out wonderfully with flaky crust and a wonderful apple filling. Everyone loved it; something different from a regular pie
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This is wonderful! And have made it twice so far. Used Solo Almond Paste, then added vanilla, eggs and less sugar (paste is sweetened a bit). Would never know the difference. Slice the apples thinly (but not paper thin) for easier layering and presentation. Will use this recipe for a Pear Tart for a Chanukah dinner.
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This recipe is divine. Its very close to that my french friend gave me. I usually use calvados in the almond pate’. So so good.
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My first attempt to do a french apple tart. Actually first time i made a pastry! I ve followed the recipe by the letter and the result was WOW! We all loved it! Like the idea of the apricot jelly at the end. Served tart with a vanilla cream.
Could not fault this recipe. Delicious -
Beautiful tart and rich with layers of flavor. However I found the recipe a little complicated for my test, but it was definitely worth it!
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This was my first time making a tart of any kind. (I wanted to try out my new tart pan!) It was absolutely delicious and tasted just like the tarts I had while visiting England recently. The only change I made was adding 1/4 teaspoon of Almond Extract to the frangipane as some of the other reviewers suggested. I will certainly be making this again and plan on baking it to take to Christmas parties this year. Not only does it taste lovely, but it’s lovely to look at as well.
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I was tired of the usual apple pies and tarts and so I made this recipe instead. I had to cook it 15 minutes longer than what the recipe called for (maybe my oven is not as strong). I also added in 1-2 tablespoon of almond extract to bring out the almond flavor and left out the brandy since I didn’t have it on hand. It tasted amazing, a very unique flavor that you can’t find at a bakery. The tenderness of the apples, combined with the crispness of the pastry crust and the sweetness of the almond filling was to die for.
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This recipe is delicious. I’ve made it several times. The only thing I’ve changed is to use apple jelly rather than apricot preserves because my family finds it too sour. I’ve also added dried cranberries to the jelly and that is not only a beautiful presenttion but also& a nice flavor combo.
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Made this as one of many for a Thanksgiving crowd, and it was the hands-down favorite. We had to use a different pastry because we had to have it gluten-free, but we made everything else as close to the recipe as possible. We didn’t have the tablespoon of apple brandy so we substituted a teaspoon of regular brandy plus two teaspoons of almond extract. The almond filling and apricot jelly glaze really “made” this!
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Always get tons of compliments on this one. I have yet to add the apricot brandy, which I will at some point, but it works well without it. And I skip the pie tin and use a cookie sheet for jelly roll pan for a free form round crust.
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I thought it was just perfect. The crust was lovely and remained crisp. I used a canned almond paste and a hazelnut liqueur and baked it quite a lot longer than directed, until the apples were soft to a fork. Yummy and beautiful.
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Love it! Made it for my friends and they absolutely loved it . The pie was gone in 20 min. It didn’t come out as golden as it is on the picture and I don’t know why. I kept it longer in the oven than I was supposed to hoping to get that gold color but it still came out pale . Other than that absolutely delicious !
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Great recipe, it took me back to my childhood when i went to the bakery next door to buy those little frangipane tarts for breakfast:) thanks for sharing.
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For those that noted that the tart turned out too greasy, its because the pastry crust was allowed to go to room temperature. As the recipe states, it needs to be chilled – otherwise the fats in the crust sweat a little, making it greasy. I actually let the pastry (in the pie tins) chill in the freezer while I prepare the apples and frangipane.
As for the frangipane, I substituted the apple brandy with amaretto (Disorono to be specific). It gave it a much more almondy taste (which some reviewers commented was missing) with the special richness that only liquor can give =). Substituting with almond extract, I feel would not be as interesting (though I haven’t tried it). As per other reviewers, toasting the almonds before combining in the frangipane is a must! Great recipe – turned out beautiful and was extremely impressive! Love it!
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Made this, this weekend for a French Film Night. Everyone agrees, definitely needs made again. Crust is VERY buttery and fine textured. I used Empire apples – they held their texture very well, and gave nice tangy flavour.
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Thank you for this amazing recipe! This is a true classic and hugely successful. I did how ever replace the alcohol with our local South African brands and result was delicious, maybe a little on the tipsy side.
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Some minor tweaks done to the original recipe, thanks to the previous reviews & f2 trials. I went easy on the butter as indeed following the original recipe the pastry got a bit drippy. For the seemingly muted almond flavor, I used the blanched/slivered almond instead of the toasted nuts. The identifiably almond essence, I would come to know, is actually from the raw nuts and is lost by toasting.
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I’ve always loved the frangipane filling but had no idea what it was! For the crust I used silly rabbit’s shortbread crust. Made the frangipane as stated except to replace the apple brandy with 1/2 teaspoon almond extract. I tossed the apple slices in some cinnamon sugar before arranging on top. Sprinkled sliced almonds on top of the apples and baked at 350 for about 35mins. Used apple jelly instead of apricot jam. Also made this with pears. Everyone (including me) was awed by the taste and presentation. Thank you for sharing this!!!
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Excellent. My guests were thrilled and so was I. I didn’t have apple brandy so I substituted bourbon and 1/4 tsp cinnamon extract. Yummy!!!
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I can never find apply brandy, so I usually replace that with either grated apples or apple juice/cider. I also add extra chunks of apple . . . which is why my baking time is always off (it usually takes me more than 30 minutes – even an hour – of baking). Therefore, my crust is always browner or drier than it should, and the center of my pie can be mushy. I also never added almonds . . .
That being said, every time a friend tries this dish I always receive praise. Maybe it’s the extra honey (which I use instead of white sugar) that I add into the batter. Maybe it’s how beautiful the apple slices are on top. Or maybe it’s my friends who don’t normally bake so thankfully have nothing to compare my baking skills with. Regardless, this is always my go-to recipe if I want to bake anything with apple. Absolutely love it and been using this recipe for over 3 years now.
If you’re like me, who never follows the recipes to the tee, I’d recommend trying this out! Maybe one day I will follow this recipe to the tee (I was so close today until I added 2 extra tbs of cider + apple chunks) . . .
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Great recipe. Switched out the pommes for pears. I also had to increase baking time slightly. Melted some crabapple jelly for topping. Devoured by the family in 20 minutes!
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I made this for a dinner party and received compliments from all. I didn’t have apple brandy so substituted bourbon and 1/4 tsp. almond extract. Very good!!!
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I didn’t have brandy so I used amaretto. Everyone LOVED this recipe. Turned out beautiful and delicious. I have requests for two more of these this weekend!
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Tasty recipe! I used apple jelly with a little of the apple brandy for the glaze. I put some on before baking and again half way through. Other recommendations have noted that the crust is greasy. The way to avoid this is to BLIND BAKE THE CRUST! It keeps the frangipane from making the crust soggy, too.
PS – it should be tarte AUX pommes not tarte de pommes
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I used a pastry dough I bought at Whole Foods and this was pretty easy. Tastes delicious, I may try less butter next time.
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Tried this same recipe before, I altered it a bit.
Used 1/4 c sugar instead
Added a tsp of almond extract
Used Crown instead of apple brandy
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