The Art of French Pastry

almonds. We pastry chefs
like to have at least three
different textures in a
pastry. This one has the
crust, the apples, and the
crisp nougat topping; all
these textures make it very
exciting to eat.
We like to cook the
apples before we fill the
tart. That’s how we control
for variation in cooking
times and textures. Apples