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French Apple Tart (Tarte de Pommes a la Normande)
Reviews:
August 23, 2013

For those that noted that the tart turned out too greasy, its because the pastry crust was allowed to go to room temperature. As the recipe states, it needs to be chilled - otherwise the fats in the crust sweat a little, making it greasy. I actually let the pastry (in the pie tins) chill in the freezer while I prepare the apples and frangipane. As for the frangipane, I substituted the apple brandy with amaretto (Disorono to be specific). It gave it a much more almondy taste (which some reviewers commented was missing) with the special richness that only liquor can give =). Substituting with almond extract, I feel would not be as interesting (though I haven't tried it). As per other reviewers, toasting the almonds before combining in the frangipane is a must! Great recipe - turned out beautiful and was extremely impressive! Love it!