Reviewed: Jan. 31, 2012

This recipe is divine. Its very close to that my french friend gave me. I usually use calvados in the almond pate'. So so good.

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Reviewer:

blueplate

Cooking Level: Expert

Living In: Round Rock, Texas, USA

Reviewed: Dec. 18, 2011

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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Reviewer:

Jazzy Woman

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: East Brunswick, New Jersey, USA

Reviewed: Oct. 26, 2011

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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Reviewer:

alpacatex

Reviewed: Oct. 17, 2011

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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Reviewer:

kazm

Reviewed: Jun. 9, 2011

This is such a pretty tart and great for entertaining. I pretty much followed the recipe to a T and it turned out picture perfect. Great recipe if you're looking to impress a crowd.

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Reviewer:

Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

Reviewed: May 26, 2011

I really like making this dessert for my family and friends. a twist is to replace apple brandy with vanilla extract; i like both, but the vanilla smells so sweet!

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Reviewer:

dafrastar

Reviewed: Jan. 16, 2011

I stole the show at a friends' birthday party with this one! Thank you for that!!

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Reviewer:

Jbuck

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Dec. 21, 2010

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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Reviewer:

Pam Coates

Cooking Level: Professional

Home Town: London, Greater London, England, U.K.

Living In: San Francisco, California, USA

Reviewed: Dec. 21, 2010

this recipe is amazing!!!! I made it once for a french class celebration and Bam ! I was hooked and so was everyone else. thanks a ton !

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Reviewer:

luna silence

Reviewed: Dec. 4, 2010

Absolutely delicious. To make it easier, I bought the frozen pie crust at Trader Joes, and I made the frangipane with Odense Almond Paste( in the baking aisle of most supermarket) and butter, I skipped the sugar since the paste is already sweet.

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