About this recipe: My mother used to make this all the time, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as I do.
This was my first attempt at a tart and I cheated with a pre-bought pastry case from Sainsbury's which was very nice! The tart was easy to make and I substituted the brandy with vanilla vodka which complements the delicate flavours of the apples and almonds perfectly. This tart looks very impressive and also tastes lovely so I will definately be making it again. - 14 Oct 2005 (Review from Allrecipes US | Canada)
This was a beautiful addition to my Thanksgiving dinner, and was perfect for those who didn't care for pumpkin pie! I have made this several times, each time trying to make adjustments to keep it from being so buttery. Final tweaks to the dough: 1 1/2 cup flour (instead of 1 1/3 cup), 1/4 tsp salt (instead of a pinch), 1/4 cup sugar (if you want it a little sweeter), 1 egg (instead of 1 egg yolk), and NO water. Refrigerate for at least 1 hour in the plastic wrap. Tweaks to the frangipane: add 1/2 tsp. almond extract, and toast the almonds before grinding. Roll out the pastry dough, fit into the pan, then refrigerate 30 minutes. Add the frangipane, then the apples (use small apples - makes fitting them in the pan MUCH easier), then refrigerate for 30 minutes. Bake on the oven rack, not on a baking sheet. Perfection! Thanks for the recipe! - 25 Nov 2006 (Review from Allrecipes US | Canada)
I was very excited to make this tart for a photo project my partner was working on. I chose it based on the reviews I had read here. I'm lucky it came out looking as good as it did ,because the flavor was just not there. I followed the recipe to the letter aside from cooking an additional 20 minutes. I wish the frangipane had more almond flavor and the crust was less greasy. Its a good start and with a few revisions I think it would be fantastic. - 03 Jun 2006 (Review from Allrecipes US | Canada)