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 it’s a beautiful contrast to the soft almond filling. Because it’s simple to make it’s one of those perfect dinner party desserts.
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What is frangipane
You may have noticed I have a bit of a 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; while its 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.
Detailed quantities and instructions in the recipe card below.
The easy tart shell
The dough for this tart shell takes only a few minutes to make and only 4 ingredients. Make sure everything is 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 crème anglaise which is lovely.
Did you try this apple frangipane tart recipe?
Leaving a rating and comment below the recipe is so helpful!
Apple Frangipane Tart
For the Pastry shell
- 195 g plain flour (all purp flour) (1 ½ cups / 6.9oz)
- 2 tablespoons icing sugar (powdered sugar) (notes)
- 150 g unsalted butter, cubed & chilled (1 ⅓ sticks / 5.3oz)
- 3-4 tablespoons iced water (notes)
For the Frangipane Filling
- ¼ cup white granulated sugar (50g / 1.8oz)
- ¼ cup light brown sugar (50g / 1.8oz)
- 113 g unsalted butter, softened (1 stick / ½ cup)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 95 g almond meal (almond flour) (3.3oz / 1 cup)
- 1 tablespoon plain flour (all purp flour) (notes)
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- 2 granny smith apples, peeled and sliced
- 2 teaspoons icing sugar (powdered sugar)
- Whipped cream, ice cream or crème anglaise
- 9 inch fluted tart pan
- electric mixer
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 9 inch fluted tart tin with a removable base and line just the base 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- 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
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