Apple frangipane tart is sweet and tart apples in an easy almond pastry filling and a crisp, pate sucree tart crust. Classic and elegant, it's a delicious apple dessert.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer
or large bowl with electric mixer
9 inch fluted tart pan with removable base
Instructions
FOR THE TART SHELL:In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar. Beat on medium until fully combined and smooth (1 – 2 minutes). Add the egg and beat on low until smooth. If you’re having trouble getting it to combine, just add a heaped tablespoon of flour to the mixer to help it along.
Add the flour and beat just until large clumps are forming.
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.
Place it onto a lightly floured work surface and dust the top with just a little flouer too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm (⅙ inch) thick or about 11 inches in diameter.
Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.
Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there.
PAR BAKE THE TART SHELL:Preheat the oven to 180C (160C fan) / 350F.
Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.
Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.
Bake for 15 minutes. You can proceed with making the filling while it bakes.
After 15 minutes. Carefully remove the baking paper and rice (or weights) and bake a further 5 minutes then set the tart shell aside. Let it cool for at least 10 minutes before adding your filling.
FOR THE FRANGIPANE FILLING: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 tart shell and arrange apple slices on top - I place groups of 4 slices randomly over the top but you could do a spiral design too.
Bake for 50-55 minutes, turning the tin 3-4 times during cooking, until nicely golden brown on top and just cooked in centre. The centre should not feel soggy when you gently press it.
Can be served warm or at room temperature with some ice cream or creme anglaise.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (4 teaspoons worldwide). Many countries use a 15ml tablespoon so check yours first.
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).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.