Apple Frangipane Tart

The Apple Frangipane Tart is like pure magic! Imagine sweet, slightly tart apples hugged by a creamy almond filling, all wrapped in a buttery, crumbly pastry. It's seriously heavenly! This dessert has its roots in classic baking traditions, but I've thrown in some handy tips and shortcuts to make it a bit easier.

Apple Almond Tart

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.

That's all you need for the crust and the filling! Don't worry, it's easier than you think.

I like to use an apple-peeler-corer to make quick work of prepping the apples for this recipe, but if you don't have one, you can just peel and slice them thinly. The important thing is to have thin, even slices of apple so that they bake evenly.

First make the shortbread crust and bake it in a tart pan.  Let it cool while you make the filling.

Then, whip up the almond filling. I used a hand mixer, but a stand mixer would work just as well. Beat it until it is smooth and creamy.

Pour the filling into the crust and smooth it with a spatula.

Arrange the apples on top of the frangipane filling and bake the tart until the apples are tender.

Brush the top of the tart with warm apple jelly. This tart is so good. The apples and almond filling pair perfectly together, and the buttery crust adds just the right amount of richness.

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