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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- by: FRAMBUESA
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Cookdap Member
- 19 years ago
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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- by: Leesha
- 18 years ago
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? -
- by: KRANEY
- 18 years ago
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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- by: Lyla A.
- 17 years ago
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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- by: Cheffy Sarah
- 17 years ago
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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- by: Cookinatshores
- 17 years ago
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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- by: Lavalady
- 16 years ago
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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- by: Shannon Goyda
- 16 years ago
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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- by: Cheerlauryn
- 16 years ago
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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- by: Sharon
- 16 years ago
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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- by: Pamela Spencer
- 16 years ago
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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- by: Audragwinn
- 16 years ago
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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- by: Bridgetbloom07
- 16 years ago
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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- by: Becky
- 15 years ago
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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- by: Fig Muffins
- 15 years ago
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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- by: Libby Seliger
- 15 years ago
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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- by: K-Man
- 15 years ago
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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- by: Stephanie
- 15 years ago
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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- by: Janice
- 15 years ago
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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- by: Silfish
- 14 years ago
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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- by: Lusia N Andrew Peter
- 14 years ago
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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- by: Nwmolly
- 14 years ago
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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- by: Allyb23
- 14 years ago
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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- by: Katbobat
- 14 years ago
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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- by: Avon- Status Quo PRO
- 14 years ago
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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- by: Sarak
- 14 years ago
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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- by: Andrea
- 14 years ago
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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- by: Rose Feinman
- 14 years ago
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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- by: Cocoteal
- 14 years ago
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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- by: Pam Coates
- 14 years ago
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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- by: Kazm
- 13 years ago
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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- by: Alpacatex
- 13 years ago
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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- by: Jazzy Woman
- 13 years ago
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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- by: Nartacha
- 12 years ago
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 -
- by: Pearl
- 12 years ago
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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- by: Xocherryox01
- 12 years ago
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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- by: Jamie Shaw
- 12 years ago
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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- by: Mom
- 12 years ago
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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- by: Anaidik1
- 11 years ago
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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- by: Knnguyen
- 11 years ago
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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- by: Mike T.
- 10 years ago
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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- by: Whitbymom
- 10 years ago
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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- by: Goldenshamrocks5
- 10 years ago
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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- by: Alr2dc
- 10 years ago
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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