 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
|
Apple Tart with Hazelnut Frangipane
Recipe courtesy Jacques Pepin Show: Emeril Live Episode: Cooking with Jacques Overall User Rating: 
| |
|
Fabulous French Apple Tart
07/13/2008 at 04:25pm
User: Susan from Palm Beach, FL User Rating:
This is truly superb. I have finally achieved the flaky tart that I have bought in French bakeries. That said, I agree with the other reviews that it is not enough dough for 4 apples. It needs twice the dough. But it was so delicious that it didn't matter. Thank you, Jacques. We need more chefs like you on Food Network.
Instructive & tasty.
07/07/2008 at 09:21pm
User: Michael from Spring Hill, FL User Rating:
This gave me a bit on an education on rolling out a stiff dough and I learned to appreciate the French-style, tapered rolling pin. It worked out nicely and stayed fairly crisp for about two days, then softened quickly. The only thing I'll do differently next time will be to use a sweeter apple and increase the sugar in the dough, as my taste tend to go that way. And then, I'll try using peaches instead of apples, and maybe pears as well, perhaps a combination of fruits. Watching Chef Pepin was a treat, as was making this dish, myself.
A Little Dissappointed
11/24/2007 at 12:50pm
User: Kim from Tifton, GA User Rating:
Wished I had read the reviews first because I agree that 1.5x the dough should be used. I was also hoping to get that rustic apple pie flavor...I did not partially because of the apricot preserves. A little too chunky for our taste, perhaps using jam so it could have that sheen instead. Also, I would eat right away...we waited and the crust softened too much and wasn't as good reheated in microwave the next day.
Great presentation
07/24/2007 at 03:09pm
User: Marc from valencia, CA User Rating:
I'm used to making rustic crostatas, but the idea of laying the apple slices like roof shingles dressed up the tart and made it great for entertaining. Fortunately, it tasted about as good as it looked. The crust was a bit dry, which is actually preferable to me. It nicely contrasted with the frangipane and apples. For the crust, I made 1.5x the amount of dough called for, and found it to be suitable when rolling out a 10" x 15" rectangle. I imagine that the crust may be too thin if the recipe as written is used to make a rectangle that size. Also, the frangipane was a bit thick and difficult to spread, so I may add another egg yolk or milk in the future. I would also recommend adding an egg wash to the crust before baking for better browning. At any rate, I thought the hour baking at 400 degrees was perfect.
Tasty and not difficult at all
05/18/2007 at 06:02pm
User: J from Williamsburg, VA User Rating:
For this recipe, I used only two large apples and sliced them thinly rather than into the 1/2" slices as suggested. I baked the tart according to the temperature which I believe was too high. The high temperature made my oven very smokey because of the carmelizing sugar. I baked the tart for only 45 min. instead of the 1 hr as suggested. The next time I make it I will bake the tart for 45 min. at 375. This dessert makes for a rustic looking dessert but with a taste of elegance. That's what I would expect from Jaques Pepin, one of my all-time favorite chefs. Making in for my out of town company coming next week!