I made this with gluten-free flour in the pastry and frangipane. The crust was not greasy, and turned out flaky and delicious--just slightly crumbly and a bit more difficult to roll than I am used to, but could've been because of the GF-flour. Per previous reviews, I toasted the almonds and substituted apple juice for brandy. I also used less sugar on top. I received lots of compliments on this tart; it is lightly sweet, has a nice presentation, and is overall very tasty. I did have to bake for longer, as other reviewers also stated. Another thing I would do next time is perhaps use an egg wash to make the crust a little more brown. Make sure that you keep the frangipane and the pastry cool before/while assembling the tart; otherwise, the butter could melt out while you're doing other things. I recommend slicing the apples first and keeping them in a bowl of water to prevent browning.
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I made this with gluten-free flour in the pastry and frangipane. The crust was not greasy, and...