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 me.
It's also good with a little sprinkle of cinnamon on top.
Second all comments. Easy to make. Impressed everyone. The Tarte Aux Pommes par excellence. I did my own take on the pastry. I always replace 20-25% of white flour with other flours such as maize, wholewheat, spelt, oat and oat bran, or rice. Lightens up and gives flavour to the pastry itself. Oh, and I did blind bake it. The recipe doesn't ask for this, but I like my pastry base dry and crispy. - 12 Sep 2012