I got the recipe from a blog, Mission: Food, who got the original recipe from Michael Paul’s Sweet Paris – a book I immediately ordered after tasting the wonderful dessert. This French apple tart is out of this world. It rivals any tart you get at pastry shops.
I followed the recipe to a T – from making the Pâte Sucrée (sweet dough) to Frangipane (almond filling) — and although it took me half a day to bake this pie from conception to completion (in a 100 degree kitchen), the result is worth all the hard work. This might be the most professional-looking dessert I’ve made in a long, long time.
I hope everyone had a wonderful Fourth of July celebration with good food and company!