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 I do.
This was a beautiful addition to my recent extended family roast dinner. It was time consuming, but turned out so nicely, I will definitely make it again. I thought it needed just a bit more almond flavour (was a little too buttery and bland for my taste), so next time I will add 1/4 tsp. almond extract to the frangipane. I thought the step about adding sugar during cooking was kind of unnecessary because you later spread apricot jelly on it. My sugar wouldn't caramelize, and I didn't want to overbrown the crust; as a result, the sugar part turned out a little globby, so I think I will skip that step next time. Thanks for the recipe! - 29 Sep 2008
this recipe was great,, and it just perfect!! i just followed the recipe exactly like what written there.. received a lot of compliment for this tart.. Thank you for this recipe! - 25 Mar 2010
Star recipe! Make to impress your guests but not if you want leftovers!! - 16 Aug 2009