Preparation info
  • Makes


    tart ( 9 in 23 cm )
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient U.S. Metric
Pâte Brisée


  1. Roll out the pâte brisée ⅛ in/0.3 cm thick and line the tart pan.
  2. Combine the frangipane and pastry cream in the mixer and mix with the paddle attachment on medium speed, scraping down the bowl periodically, until well blended, about 3 minutes.
  3. Spread the mixture into the tart shell and spread evenly.
  4. Arrange the sliced apples on top of the