Sweet apples encased in an easy almond pastry filling and a crisp tart shell, this Apple Frangipane Tart is equal parts flavourful and delicate. If you’re looking for easy apple desserts, you’ve found one.
I’m just in love with how pretty this Apple Frangipane Tart is. It’s delicate and light but still a total treat to serve to your friends and family. The tart shell is nice and crispy and a beautiful contrast to the soft almond filling. Because it’s simple to make it’s one of those perfect dinner party desserts.
What is frangipane
You may have noticed I have a bit of thing for frangipane. Frangipane is basically an almond pastry filling often used in tarts and you can even get creative with desserts like this Honey Baklava Tart . It’s very versatile. I enjoy the flavour but the texture is also wonderful. It’s soft and moist and just goes so nicely when added with something a little crisp.
Frangipane always works a treat with any fruits and while it’s base is traditionally almonds, you could try any nuts. I’ve used hazelnuts very successfully and I will try pistachio in the near future. You’ll be the first to know when that happens.
The easy tart shell
The dough for this tart shell takes only a few minutes to make and only 4 ingredients. Make sure everything in cold and, especially in Summer, I will even place all the ingredients – flour included – in the freezer before I make it. The purpose of using cold ingredients, at least the butter, is to stop that butter from melting before it hits the oven. The process is simple.
- Use a food processor to process the ingredients, leaving the ice water until last. This literally takes less than 5 minutes.
- Place the dough in the fridge for ½ an hour then roll it out and fit it into your tart tin.
- Place the tart shell in the freezer for 10-15 minutes
- Fill it with your frangipane and apple slices and bake.
the Frangipane filling
This again is a mere handful of ingredients and starts with beating the butter and sugar together, then eggs and vanilla. Finally you’ll fold through the dry ingredients.
Spread the filling over the tart shell base, then arrange the slices of apple over the top.
When this Apple Frangipane Tart is baking, there will be a divine, cosy aroma wafting around your kitchen that is totally irresistible. Once it cools, dust the top with a little icing sugar and you’re ready to serve. You can also drizzle over a creme anglaise which is lovely.
More Apple recipes you’ll love
Apple Frangipane Tart
For the Pastry shell
- 195 g / 1 1/2 cups / 6.9oz plain (all purp) flour
- 2 tablespoons icing (powdered / confectioners) sugar (notes)
- 150 g / 1 1/3 / 5.3oz sticks unsalted butter, cubed & chilled
- 3-4 tablespoons iced water (notes)
For the Frangipane Filling
- 1/4 cup / 50g / 1.8oz white sugar
- 1/4 cup / 50g / 1.8oz light brown sugar
- 113 g / 1 stick / 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 95 g / 3.3oz / 1 cup almond meal
- 1 tablespoon plain (all purp) flour (notes)
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 2 granny smith apples, peeled and sliced
- 2 teaspoons icing (powdered / confectioners) sugar
- Whipped cream, ice cream or crème anglaise
To make the pastry:
- Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
- Turn the dough out onto a clean work surface and just pull it together with your hands into a flat disk. Wrap in plastic wrap and refrigerate for at least ½ an hour.
- Take a 25cm fluted tart tin with a removable base and line just the bast with baking paper.
- Roll the chilled dough out between 2 sheets of lightly floured baking paper to about 3-4 mm thick. Gently peel back the baking paper on one side to release the dough, then lay the baking paper back over. Flip it over and gently peel off the other piece of baking paper and discard. Carefully flip the pastry sheet over onto your prepared baking tin. Press the pastry into the corners and up the sides, then use the rolling pin to roll across the top and remove any overhanging dough. Chill in the freezer for 15 mins.
For the frangipane filling:
- Preheat oven to 180C / 350 / 160C fan forced.
- Beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and beat well. Gently fold through the almond meal, flour and spices until combined.
- Spread the frangipane filling evenly over the base of the chilled pastry tart shell and arrange apple slices on top. Just gently press down to wedge them in place.
- Bake for 50-55 minutes, turning the tin 3-4 times during cooking, until nicely golden on top and just cooked in centre. The centre should not feel soggy when you gently press it.
- Allow to cool to room temperature before serving, and sprinkle with icing sugar.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Make sure the butter for the pastry is cold and don't overwork it.
- This is lovely served with Creme Anglaise
- An 8 inch round fluted tart tin
- A food processor makes short work of the pastry dough
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