We loved this! I added cinnamon to the apple filling, and golden raisins, used an apple butter glaze on top instead of apricot and served it with homemade ice cream and caramel sauce.
I’ve made plenty of tart doughs over time, but I do have to say that I REALLY liked the recipe from World Class Cakes, and will be revisiting this dough again. This is also the first recipe from this book that I immediately said hand’s down, I’d make again. It really was THAT good, and I had no problems with the recipe AT ALL!
We continue to bake from “World Class Cakes” by Roger Pizey!
This month Cake Choices are…
Ginger Cake p.70
Scandinavian Cardamom Coffee Cake p.112
Chocolate Kugelhopf p.214
Tarte aux Pommes p.249
Please click below to see which cake choice other members baked up!