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Apple Frangipane tart is made up of a sweet shortcrust pastry filled with an easy to make frangipane filling, then topped with thinly sliced apple. The almond and apples are a match made in heaven. Step-by-step photos help you bake this delicious tart recipe.
The gorgeous frangipane filling is topped with sliced apple. The flavor combination is perfect. If you like desserts but find a lot of them too sweet, you will love this recipe.
For a deliciously sweet apple recipe try my Salted Caramel Apple Bars, next!
Let's get to the recipe
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- Ingredients
- Instructions
- How to freeze
- More almond recipes
- Recipe Card
Ingredients
For this Apple Frangipane Tart recipe you will need:
- 1 Recipe ofSweet Shortcrust Pastry or use your favorite! It is easy to make you can even use a food processor.
- Butter. The butter is going to cream with the sugar so it is crucial the butter is softened to room temperature.
- Sugar. Just good old granulated sugar also known as caster sugar.
- Eggs. We'll use large ones and they need to be at room temperature. To bring eggs to room temperature quickly place the whole eggs in a bowl of warm water for 5- 10 minutes before using.
- Vanilla Extract. Use the real stuff!
- Almond Extract. This helps give us that gorgeous classic frangipane flavor.
- Almond Flour. Make sure to use the finely ground almonds.
- All-Purpose/ Plain Flour. Just a bit helps bind everything together nicely.
- Apples. You'll only need 1 ½ medium-sized cooking apples, make sure to thinly slice them. I like to use Granny Smith apples. Other Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
- Turbinado Sugar. I like to sprinkle this thick sugar all over on top before baking to slightly caramelize the apples.
If you love the flavor of almond don't miss my almond cake.
Instructions
Prepare thesweet shortcrust pastryup until baking. This is thetart panI use it is 9.5 inch X 1 inch. Cover with foil and fill withpie weightsto blind bake it halfway. Bake at 375F/191C for 15 minutes.
I like to place my tart tin on a sheet tray to bake.
While the crust is baking make the frangipane filling. In a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar.
Beat on high until very light and fluffy, 3 to 5 minutes.
Add the eggs one at a time, mixing well in between.
Next, add the vanilla extract and almond extract.
Gently fold in the almond flour and all-purpose flour, mixing until just combined.
When the shortbread crust has baked for 15 minutes take it out of the oven and gently remove foil and pie weights.
Add the frangipane filling and use an offset spatula to gently spread the frangipane into an even layer.
Place the thinly sliced apples on top, I do one row three rows of apples, with the middle row facing the opposite way of the two outside rows. Sprinkle turbinado sugar all over on top.
It is important your apples are thinly sliced because otherwise they wont soften as much when baking.
Bake for another 30 to 40 minutes, or until golden brown and no longer wet on top.
I like to check my tart at 20 minutes and if the outsides are browning too quickly. If they are I will place pieces of lightly greased foil to cover the crust of the tart, as shown below.
Let the tart cool on a wire rack for at least 45 minutes for taking out the tin.
Dust top of the tart with confections sugar, Serve on its own or with fresh whipped cream or ice cream and save leftovers in an airtight container.
There you have it, my delicious Apple Frangipane Tart recipe! Check out my apple cider cake too!
How to freeze
After the tart has baked and cooled completely wrap it tightly in plastic wrap twice, then freeze.
To thaw place the frangipane tart on the counter and let thaw overnight at room temperature.
You can also bake a frozen tart at 300F/148C for 5 minutes for a slice and 15 for a whole tart.
The tart tastes just as good frozen and thawed as it does fresh. But ideally do not freeze it for more than a month, as after that I find freezer burn/ freezer flavor to come on.
More almond recipes
If you love almonds as much as I do you have to try my Orange Chocolate Frangipane Tart or Peach Frangipane Tart!
One of my top 5 cookies of all time this roasted almond chocolate chip cookie is irresistible!
Amaretti cookies are simple yet have the best chewy texture!
This plum frangipane tart looks gorgeous, cannot wait to try it!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Recipe Card
Apple Frangipane Tart
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 4 reviews
Apple Frangipane tart is made up of a sweet shortcrust pastry filled with an easy to make frangipane filling, then topped with thinly sliced apple. The almond and apples are a match made in heaven. Step-by-step photos help you bake this delicious tart recipe.
- Total Time: 55 minutes
- Yield: 8 Slices 1x
Ingredients
Units Scale
- 1 Recipe Sweet Shortcrust Pastry
- 3oz (6 Tablespoons) Butter, at room temperature
- 100 grams (½ Cup) Granulated Sugar/ Caster Sugar
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 2 Teaspoons Pure Almond Extract
- 94 grams (1 Cup) Almond Flour
- 2 Tablespoons All-Purpose/ Plain Flour
- 2 Small/Medium Cooking Apples*, thinly sliced ( I use Granny Smith)
- 50 grams (¼ Cup) Turbinado Sugar
Instructions
- Prepare thesweet shortcrust pastry up until baking. This is the tart pan I use it is 9.5 inch X 1 inch. Cover with foil and fill with pie weights to blind bake it halfway. Bake at 375F/191C for 15 minutes.
- While the crust is baking in a large bowl with a handheld mixer or a bowl of a stand mixer add the softened butter and granulated sugar. Beat on high until very light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, mixing well in between add the vanilla extract and almond extract. Gently fold in the almond flour and all-purpose flour, mixing until just combined.
- When the shortbread crust has baked for 15 minutes take it out of the oven and gently remove foil and pie weights. Add the frangipane filling and use an offset spatula to gently spread into an even layer. Place the thinly sliced apples on top, I do one row three rows of apples, with the middle row facing the opposite way of the two outside rows. Sprinkle turbinado sugar on top
- Bake for another 30 to 40 minutes, or until golden brown and no longer wet on top. Let the tart cool on a wire rack for at least 45 minutes before taking out the tin. Dust with confections sugar, Serve on its own or with fresh whipped cream or ice cream and save leftovers in an airtight container.
Notes
*Cooking Apples: Granny Smith, Honey Crisp, Fuji, Gala, Braeburn, Cortland
**I like to check my tart at 20 minutes and if the outsides are browning too quickly I will place pieces of lightly greased foil to cover the crust of the tart- see the photo in post.
- Author: Elizabeth Waterson I Confessions of a Baking Queen
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Bake
- Cuisine: British
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