Apple Tart with Hazelnut Frangipane

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This really looks beautiful. I tried to make the paste in a Magic Bullet but it would have been better to crush nuts before making paste. Will let you know how it taste.

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Nothing is better then Jaques Pepin cooking and pastry making. I think he is so funny an love to watch him on PBS with Julia . They should show more of him on every show on the FN. Love Emeril too and love the recipe. Will miss Emeril on FN, think about getting him back.

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Just wondering what anyone thinks about using crushed snickerdoodles (leftover from another party to make a crust and to use pecans or walnuts for the frangipane...??? I thought maybe the cinnamon/apple/nut combo might be good. Obviously not exactly traditional, but...Thoughts, please?

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I love this tart and I love french pastry. This is amazing and the crust is just out of this world. Emeril thank you for such a wonderful and light tasting pastry. The thing I love about this tart is that you can use different fruit and different nuts.

I hope you can show us how to make cookies similar to this tart.

Thanks again
Rosanna

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EMERIL-

I LIKE DOING THIS RECIPE SO MUCH THAT I AM MAKING TWO OF THEM FOR A

PARTY THAT I AM GOING TO TOMORROW NITE.

I WILL MAKE THE APPLE, OF COURSE, AND THEN I AM GOING TO TRY

PEACH.
THANKS SO MUCH FOR YOUR ENCOURAGEMENT TO DO TARTS -- THEY ARE BETTER THAN PIE AND LESS WORK.
JANICE CAUFFMAN
UNION, MICHIGAN

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Per pervious comments I doubled the crust recipe. This made for a bit thicker crust but I believe that helped. My mother who is a good pie maker said that the crust was amazing what recipe did I use. I thought that was pretty good being that she is pretty pick abotu her pie crust. I made the dough in my stand mixer after cutting the butter into thin slices. I used Cortland apples and they held their shape pretty well. I prefer more cooked apples and crunchy so they worked well. I also used apple jelly as the glaze. I plan on trying the dough in a regular pie. I think that next time I will use pears and almonds.

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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.

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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.

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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.

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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.