Reviewed: Jul. 30, 2010

This was a very nice, not too sweet dessert, that went together quickly. The only changes to be made in the future are: 1. More apricots 2. Baked in a tart pan, with removable bottom 3. Oven temp. 375 and check the pie every 7 min. after 1/2 hour. I used a small knife to test if the apricots were softened. 4. Did not need to glaze afterward. This was truly a delicious dessert and, perfect if you wish something sweet after a meal, without a lot of heaviness

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24 users found this review helpful

Reviewer:

heidi

Reviewed: Aug. 11, 2010

I do a lot of baking with ground almonds. A hint if you cannot find almond meal: use a coffee grinder to grind blanched almonds.

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17 users found this review helpful

Reviewer:

Karen

Reviewed: Jul. 25, 2012

Easy, especially if you made it more than once. I made my own almond paste just grounding up almonds in the food processor.

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1 user found this review helpful

Reviewer:

BarbaraG

Reviewed: Aug. 28, 2011

Easy and delicious. I made this without the jam.

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4 users found this review helpful

Reviewer:

Erino

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 5, 2012

good, but my apricots were too juicy and I had to remove some liquid near the end. (maybe I will add a little cornstarch to the sugar apricot mixture next time to firm it up.

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3 users found this review helpful

Reviewer:

angela

Home Town: Richmond, British Columbia, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Aug. 16, 2010

I love this recipe. It is so easy, but the end result is so special! My fresh apricots came off the tree in our neighbor's yard, and they were small comparitively, so I more than doubled the amount of apricots. Next time, I'll go ahead and triple the amount! It was delicious. I also totally agree (and so does my family) that the melted apricot jam is completely unnecessary, and even interferes with the perfect simplicity of this dessert. I'll be baking another one tonight!

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13 users found this review helpful

Reviewer:

moonpuppy

Reviewed: May 27, 2011

I did not use the jam. It was very good. Not much trouble and pretty!

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4 users found this review helpful

Reviewer:

Cooking Level: Expert

Reviewed: Jan. 30, 2013

I made this exactly as written but didn't like the texture of the almond paste using the almond meal it tasted gritty I think I would make my own with ground almonds also I like my desserts sweeter adding the jam does help with that a little bit..

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