The Apple Frangipane Tart is a testament to the magic that ensues when sweet, slightly tart apples are nestled in a creamy almond filling, all encased in a buttery, crumbly pastry—it truly is a slice of heaven. While this dessert is deeply rooted in classic baking traditions, I’ve sprinkled in some handy tips and shortcuts to make the process a tad simpler.
French Apple Frangipane Tart
Not too long ago I posted a pear frangipane tart recipe and a fig frangipane which are the modern versions of an old French recipe. Today I decided to make an apple frangipane tart from my Classic French cookbook.
Frangipane, with its rich and creamy almond essence, is a quintessential component of French patisserie. Its origins are deeply rooted in French baking traditions, and over the centuries, it has become a beloved filling in many classic French baking desserts. Whether it’s in tarts, pastries, or other delectable treats, frangipane carries with it a touch of French elegance and culinary artistry.
Why This Apple Almond Tart Recipe Works
- Balanced Flavors: The sweetness of the apples perfectly complements the rich and nutty flavor of the frangipane.
- Texture Perfection: Crisp pastry, creamy filling, and soft baked apples create a delightful combination of textures.
- Versatile: Suitable for both casual family dinners and special gatherings.
Ingredients for Our Frangipane Tart Recipe
Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.
- Pantry: Flour, powdered sugar, almond paste, tart apple jelly, almonds.
- Dairy and eggs: Butter, cream, eggs
- Produce: Red apples, lemon.
- Baking Essentials: Salt, vanilla extract, almond extract.
How to Make The Frangipane and Apple Tart
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Prepare the shortbread tart dough.
- Add the frangipane filling to a bowl.
- Blend until smooth.
- Slice the apples.
- Assemble the tart.
- Bake and glaze with jelly.
That’s a quick break-down of the recipe just to give you an idea of how easy it is. There are a lot of steps in the printable recipe card below, so this gives you an overview so you won’t get intimidated.
Apple Frangipane Variations
While the classic Apple Frangipane Tart stands beautifully on its own, sometimes a little twist can add a new dimension to our coffee time treat. Here are a few recipe variations to try out in the kitchen.
Apple and Caramel Frangipane
Before adding the frangipane, spread a thin layer of smooth caramel sauce over the cooled pastry crust. The sweetness of the caramel beautifully complements the nutty frangipane and tart apples, offering a delightful twist on the classic recipe.
Cranberry Fusion Frangipane
Enhance the frangipane cream recipe by mixing in the zest of one whole orange for a citrusy kick. After spreading the frangipane over the crust, sprinkle 1-1/2 cups of fresh cranberries evenly before layering the apple slices. The cranberries add a pop of color and a tart contrast to the sweetness of the apples.
Chocolate Apple Nut Frangipane
Add a chocolatey twist by drizzling melted dark chocolate over the cooled pastry crust before adding the frangipane. The rich chocolate flavor pairs wonderfully with the almond essence of the frangipane and the sweetness of the apples.
Tips for Tart Success
Making this apple and almond frangipane recipe is a joy. However, just as with any recipe, having the right tools and techniques is essential. These tips will ensure that your apple almond tart is both delightful to the palate and a feast for the eyes.
- Always use cold butter for the pastry recipe to ensure a flaky crust.
- Toast the almonds lightly to enhance their flavor.
- Dunk the sliced apples to the lemon water to prevent them from browning.
- To get perfectly even slices, we used a mandoline slicer.
- Ensure you drain the apples well after removing them from the lemon water.
- Don’t overdo it with the almond extract. It has a pretty potent, concentrated flavor that can overpower the tart if you measure too much.
Serving the Tart
Pair the rich flavors of this frangipane tart with a dollop homemade whipped cream or a scoop of vanilla ice cream. You can also serve it with caramel or butterscotch sauce for an over the top flavor.
Storage and Freezing
Store the tart in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed at room temperature or slightly warmed.
You can freeze the tart for up to 2 months if you store it in a well-sealed freezer proof container. Let it thaw overnight in the fridge.
Frequently Asked Questions
Yes, pears, apricots, or cherries work well in this tart.
Frangipane is a creamy almond-based filling made from creamed butter, sugar, eggs, and ground almonds. When baked, it offers a soft and moist texture, akin to a nutty custard. Commonly used in tarts, pies, and pastries like the French “galette des rois,” its almond essence pairs well with various fruits.
Our French apple frangipane tart recipe is perfect for any occasion, whether it’s a cozy night in or a special celebration. The almond flavor goes perfectly with the juicy apples, creating a delightful balance of sweetness and nuttiness. It’s a dessert that appeals to all ages, making it a hit at family gatherings and dinner parties.
More Recipes You Will Love
- Coconut cream pie
- Basque burnt cheesecake
- Almond Madeleines
- Strawberry white chocolate muffins
- White wine poached pears
- Candy cane cookies
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Apple Frangipane Tart
Ingredients
For the Pastry Crust:
- 2 cups 240 grams flour
- 1/2 cup 60 grams powdered sugar
- 1/4 teaspoon table salt
- 3/4 cup 169 grams, 12 tablespoons cold butter, cut into pieces
- 2 egg yolks
- 1 tablespoon cream
- 1 teaspoon pure vanilla
For the Frangipane Filling:
- 8 oz. almond paste see notes
- 1 cube 8 tablespoons butter, room temperature
- ½ cup 65 grams confectioners’ sugar
- ⅓ cup 40 grams all-purpose flour
- ½ cup sliced almonds
- 2 eggs
- 1 teaspoon pure almond extract
For the Apples:
- 3-4 red apples
- 2 cups cold water
- ½ cup lemon juice freshly squeezed
- ½ cup apple jelly
Instructions
The Shortbread Pastry Crust:
- Grab an 11-inch tart pan with a removable bottom and place it on a baking sheet.
- Place the flour, sugar and salt in the bowl of a food processor, pulse to combine. Add the butter and process the mixture until it looks like fine sand.
- In a small dish, whisk the egg yolks, cream and vanilla together then add it to the processor. Pulse just until combined. The mixture will look crumbly.
- Tip the pastry mixture into the tart pan. With your fingers or the back of a tablespoon, press dough up the sides of the pan. Use the bottom of a flat-bottomed measuring cup to press the mixture firmly and evenly over the bottom of the tart pan.
- Prick the dough with a fork then set it into the freezer for 30-minutes to firm up (if you keep it on the baking sheet, the bottom wont slide off of the tart pan).
- Preheat the oven to 350°F
- Remove the frozen pastry tart from the freezer.
- Rip off a large piece of aluminum foil and coat one side with non-stick oil spray and place it oil-side-down, over the pastry. Press the foil tightly against the frozen pastry, molding it to the pastry and over the edge. There is no need for pie weights, (see notes.)
- Place the tart pan on a rimmed baking sheet and transfer to the oven. Bake for 15 minutes until it is golden, then place on a cooling rack and remove and discard the foil. Allow the pastry crust to cool completely before adding the filling.
For the Frangipane Filling:
- With the oven still hot at 350°F, spread the sliced almonds onto a parchment-lined baking sheet and transfer to the oven for 5-6 minutes until lightly toasted. Remove from the oven and allow to cool; then grind in a mini food processor or blender.
- Reduce the oven temperature to 325°F.
- On medium-high speed, using the paddle attachment, beat the almond paste, butter, sugar, flour, ground almonds and almond extract together until smooth and creamy, about 5 minutes. Reduce the speed to low and add the eggs, one at a time, mixing well after each addition.
- Spread the filling into the cooled pastry crust and set aside.
Prepare the Apples:
- Line a baking sheet with several thicknesses of paper towels, then reserve.
- In a large bowl, add the water and lemon juice, set near by.
- Cut the apples in half, core and dip into the lemon water then place on the lined baking sheet to drain.
- With a mandoline or thin sharp knife, slice each half-apple into ¼-inch slices and add to the lemon water as soon as it is sliced.
- When all the apples are sliced, remove them from the water and drain on the paper towel lined baking sheet
To Assemble the Tart:
- Beginning at the outer edge of the tart, arrange the apples in overlapping slices on top of the filling and around the tart crust. Add additional overlapping concentric circles with the slices until you reach the center of the tart. Arrange 3 or 4 of the apple slices into a small bud-like shape and fit into the center of the tart.
- Place the tart on a rimmed baking sheet and transfer to the oven. Bake for 35-40 minutes, until a knife inserted into the center comes out clean.
- Transfer to a wire rack and cool completely.
- In the microwave, heat the jelly for 10 seconds to a syrupy consistency and brush over the top of the apples. Transfer the tart to the refrigerator until ready to serve.
Notes
- A 11-inch tart pan with a removable bottom makes it easy to remove the tart when ready to serve.
- This homemade shortbread crust (Pâte sablée) is a slightly sweetened pastry and compliments the apple tart.
- You can make this tart with a standard pastry crust, either your favorite recipe or a store-bought, pre-made pastry crust.
- You can use either whole, blanched or slivered almonds, we recommend toasting lightly to intensify their flavors.
- Almond paste is located in the baking aisle of most major grocery stores.
- The bottom of a metal measuring cup can be used to press the dough smooth.
- A pizza roller is a great tool for slicing the tart.
- Pressing the foil on top of the pastry before baking it will ensure that the pastry holds its shape while baking and prevent the edges from slumping. Make sure you spray the bottom of the foil with non-stick spray first.
- If you make this for a pie, use pie weights. Since the edges are taller and sloped in a pie dish, the pie weights will be needed to keep the walls from slumping while the crust par-bakes.
- Lemon water will keep the apples from discoloring. Be sure to drain the apple slices before adding them to the top of the filling.
jade
Tuesday 30th of December 2014
this looks so good i hope you had a marry christmas XD
Pat
Tuesday 30th of December 2014
Thank you...hope you visit our site often for more yummies. :)