The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 18, 2009
yummy
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 17, 2009
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.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by SANDRINEQ

Cooking Level: Intermediate

Home Town: Antibes, Provence-Alpes-Côte D'azur, France
Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 7, 2009
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Professional

Home Town: Davidsonville, Maryland, USA
Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 4, 2009
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 3, 2009
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++++
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 28, 2009
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!).
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 22, 2009
I made it for a family dinner and it was a big hit! I definitely make it again
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 17, 2009
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: May 5, 2009
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Libby

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 27, 2009
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!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Fig Muffins

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA
Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 11, 2009
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Photo by LaMiaItalia
Reviewed: Mar. 5, 2009
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**
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by LaMiaItalia

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 31, 2009
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
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 30, 2009
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!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by drodrigues101

Cooking Level: Intermediate

Home Town: Fremont, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 19, 2009
Beautiful and delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2008
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 21, 2008
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??)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 13, 2008
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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by PPERRY0501

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2008
This recipe is amazing and proclaimed "authentic" by a French friend of mine! Excellent!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 25, 2008
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Christine

Cooking Level: Intermediate

Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 50) reviews
Page: « PREV 1 | 2 | 3 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?