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Apple Praline Tart

Recipe photo courtesy of Formula Z/S

Give regular ol' apple pie a run for its money with this praline-topped tart.

Source: Martha Stewart Living, November 2001



Cook's Notes

If you do not have a cake ring, this tart may also be made in an eight-inch spring form pan. Fit the pate brisee into the pan, and press the dough up the sides. Trim so the pastry is one and three-quarter inches high.

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How would you rate this recipe?
  • elfhaven13
    1 AUG, 2013
    This recipe should only have figs in the pie not the crust, also when making the brittle add at least a tablespoon of Karo Syrup or honey which ever you have on hand and it will not crystalize and you won't have to worry about the sides , it will be perfect every time. I love pignoli or pine nuts as they are called in the brittle it is better than my most favorite brittle and that is pecan brittle. I have used both!

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