For French Fridays with Dorie this week, our recipe is Crispy Crackly Apple Almond Tart. Basically, this comprises a filo pastry base layered with butter and sugar, topped with an almond cream and apple slices, then glazed with apricot jam.
I served my tart warm with vanilla icecream, and also had it cold the next day. I enjoyed it immensely both ways, and except for the fact that I despise working with filo pastry, I would make it regularly.
I deleted the nice photos of the whole tart by accident, so here is a blurry one to give you an idea of what it is supposed to look like:
To see what the other Dorie cooks thought of this week's recipe, visit the LYL section of the FFwD website.
