Apple Tart with Hazelnut Frangipane
Recipe courtesy Jacques Pepin
Show: Emeril Live
Episode: Cooking with Jacques
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- Recipe categories: Fruit, Apple, Apricot, Dairy, Nuts, Sugar,
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By stephenpond_7183316
Williamsburg, VA
on May 18, 2007
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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!