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!!!

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.

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!!

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!

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.

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!

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.

This is the first time I've found a recipe to equal the tart my late friend, Véro, used to make when we lived in Arcachon. Well done.

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.

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!

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!!

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.

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!

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.

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.

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.

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!!