Tarte amandine aux pommes

Here's a variation on the tarte I learned to make with pears. If I remember correctly, the first time I made it was in 2009 for Ken's birthday. Since then, I've made the same recipe with figs, peaches, and even blueberries. This time it was apples.

Peeled and quartered apples are pushed down into the almond filling before baking, then glazed with apple jelly once the finished tarte cools.

It came out fine, but I would say that pears, figs, peaches, and blueberries are better in this kind of tarte. But you never know until you try, right?