Apple and almond are two of the best flavors. It therefore makes perfect sense to marry them in this French inspired apple frangipane tart. This apple tart is made with a delicious tart crust, rich almond frangipane, and is covered in beautiful apples.
Frangipane is no stranger to my blog. I have a recipe for a pear and frangipane tart, rhubarb tart (with frangipane), and peach frangipane tart. I love frangipane filling as it is just so beautifully flavored. Made from almond flavor and almond extract (with a few extra ingredients sprinkled in), this apple frangipane tart is the perfect is the perfect dessert. I have made this recipe into individual mini tarts but it works for 1 full size tart as well.
What is frangipane?
Frangipane is a sweet, almond-flavored filling or pastry cream that is commonly used in baking and pastry making. It is known for its rich and nutty flavor, which comes from the use of ground almonds or almond paste as a primary ingredient. Frangipane can be used in a variety of desserts, both as a filling and as a topping. Here are some common uses and characteristics of frangipane:
Tart Filling: Frangipane is often used as a filling in tarts, such as Bakewell tarts or fruit tarts. It adds a moist, nutty layer beneath the fruit or other toppings, creating a delicious contrast of flavors and textures.
Puff Pastry Filling: In some recipes, frangipane is spread over puff pastry before baking, resulting in a flaky, almond-filled pastry. This is often referred to as a “galette” or “pithivier.”
Danish Pastries: Frangipane can be used as a filling for Danish pastries, providing a sweet and nutty element to the pastry.
Almond Croissants: Some almond croissants are filled with frangipane, which gives them a distinct almond flavor and a moist interior.
Cakes: Frangipane can be used as a layer between cake layers, especially in almond-flavored cakes. It adds moisture and flavor to the cake.
Tarts and Tartlettes: Small frangipane-filled tartlettes are a delightful treat, often featuring various fruits like berries or apricots on top.
Frangipane is typically made by combining ground almonds or almond paste with sugar, butter, eggs, and sometimes a small amount of flour. The resulting mixture is smooth, creamy, and slightly thick, making it easy to spread or pipe onto pastry or use as a filling. It adds a delightful almond aroma and flavor to a wide range of baked goods, making it a favorite component in many classic and contemporary pastry recipes.
Why you’ll love this apple frangipane tart recipe
It is the perfect tart with the fresh apple slices and the frangipane mixture, all while topped with a delicious apricot glaze. You can make this as one large tart or in perfect individualized portions.
Tips and Tricks
I do not blind bake my tarts for this recipe. Which means no pie weights. However, if you want to par bake your crust you can do so for 15 minutes at 350°F.
If you do blind bake your crust, poke the crust with a fork, cover the tart crust with an even layer of parchment paper. Cover the parchment paper with pie weights (aka baking beads or beans) and bake.
What equipment do I need for this apple frangipane tart recipe?
If you want to make this as a full size tart then you need a singular tart pan (tart tin) – make sure it has a removable bottom
If you want to make this as I have you need mini tart pans– make sure they have removable bottoms
Baking sheet
Rolling Pin
Parchment Paper
Stand Mixer (or a large bowl and an electric hand mixer)
Wire Rack
Food Processor
Small bowl
Pastry Brush
Ingredients needed for this apple frangipane tart?
Softened Butter: The room temperature butter will be mixed in with the other frangipane ingredients.
Cold Butter: this is part of your pastry dough or pie crust recipe. I use my gluten free pastry dough recipe.
Almond Extract: Some people like to put vanilla extract in their frangipane however I do not want ti dilute the flavor of the almond. Therefore, I only add almond extract to my apple tart.
Almond Flour (Almond Meal): Almond meal and flour are the same. The flour serves as the base of the frangipane.
Apples: Apples of course top of tart. I use Honeycrisp but you can use any good baking apple.
Eggs: There is an egg in the frangipane filling as well as in the tart crust. We do not just use the egg yolk but the whole egg.
Caster Sugar: To help sweeten the frangipane
Cinnamon: I like to sprinkle cinnamon on top of the apples to help bring out their flavor just before they go into the oven.
Apricot Jam: Apricot jam gives the apples the perfect shine and glaze.
How do I make this apple frangipane tart recipe?
Set oven to 350°F
Make the crust: the frangipane is held together by a pastry case. If you are using my gluten free pastry dough recipe, place the flour, butter, egg, and water into the bowl of a food processor and pulse. The dough will come together in a ball in the food processor. This is when you know it is done.
Roll out the crust: There are a few ways to do this. If you wish to roll out your crust you can. Do this by placing the dough between two pieces of parchment paper and rolling it between them. Lay the crust over the tart tin and make sure it fits. A second option is to put the dough into the tart pan and press it out with your fingers until you fill the entirety of the pan and make sure it is all even. If making mini tarts like I have done in this recipe, to make my tart shell, I use a tortilla press and place a ball of dough between two pieces of parchment paper and press down. I then take that piece of dough and mold it to my tart tin.
Make the frangipane: place the softened butter, sugar, almond extract, almond flour, and egg into the bowl of your stand mixer and mix together. Frangipane is a really soft almond filling so it can be picked up but know that it is soft. If you do not have an electric stand mixer, use a bowl and an electric hand whisk.
Fill the tarts: by hand with the frangipane to make sure that you get an even layer of the frangipane in all of them (or just in the one tart if you are making it full size). Set aside
Slice the apples: slice your apples in half and then thinly slice the halves. I like to decorate the tops of the tarts with a thin layer of apples that go in concentric circles, however, it is up to you how you wish to decorate the top. Sprinkle some cinnamon onto the top of the apples.
Bake: Place on a baking sheet and put into the oven. If you are making the mini tarts, bake for 30 minutes. If you are making the large tart then bake for 50 minutes. If you feel that the crust is not golden brown, continue to monitor every 5 minutes until you get the right color and bake on the dough (no one wants a soggy bottom for their tart crust).
Glaze the tarts: After the tarts have finished baking, remove them from the oven. In a small bowl add the apricot jam and some water. Heat in the microwave and mix together. Using a pastry brush, brush the jam over the apples and serve.
After you have made this apple frangipane tart, make my Custard Apple Tart recipe!
How do I store these apple frangipane tarts?
They will keep in an airtight container on the counter for around 3 days. I don’t typically recommend freezing frangipane but there is no rule that says you cannot try it.
LEAVE A RATING AND REVIEW!
Did you love this recipe? If you did, let me know! And let others know too by leaving a comment and star rating. Reviews are incredibly useful in helping other people find my site and make my recipes. Thank you so much!
Laura
Check out my favorite Pie and Tart Recipes
Apple Frangipane Tart Recipe: Classic French Recipes
Equipment
- 1 Pastry Brush
- 1 Small bowl
- 1 Food Processor
- 1 Wire Rack
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Baking Sheet
- 8 mini tart pans Or 1 large
Ingredients
- 16 tablespoon Butter 8 tablespoon for frangipane, 8 for crust
- ½ Cup Sugar
- 2 Eggs 1 for Frangipane, 1 for crust
- 1 Cup Almond Flour
- 1 teaspoon Almond Extract
- 3 Honeycrisp Apples
- 1 tablespoon Cinnamon
- 1 ½ Cup Gluten Free Flour I use Cup4Cup
- ¼ Cup Apricot Jam
Instructions
- Set oven to 350°F
- Make the crust: the frangipane is held together by a pastry case. If you are using my gluten free pastry dough recipe, place the flour, butter, egg, and water into the bowl of a food processor and pulse. The dough will come together in a ball in the food processor. This is when you know it is done.
- Roll out the crust: There are a few ways to do this. If you wish to roll out your crust you can. Do this by placing the dough between two pieces of parchment paper and rolling it between them. Lay the crust over the tart tin and make sure it fits. A second option is to put the dough into the tart pan and press it out with your fingers until you fill the entirety of the pan and make sure it is all even. If making mini tarts like I have done in this recipe, to make my tart shell, I use a tortilla press and place a ball of dough between two pieces of parchment paper and press down. I then take that piece of dough and mold it to my tart tin.
- Make the frangipane: place the softened butter, sugar, almond extract, almond flour, and egg into the bowl of your stand mixer and mix together. Frangipane is a really soft almond filling so it can be picked up but know that it is soft. If you do not have an electric stand mixer, use a bowl and an electric hand whisk. Fill the tarts: by hand with the frangipane to make sure that you get an even layer of the frangipane in all of them (or just in the one tart if you are making it full size). Set aside
- Slice the apples: slice your apples in half and then thinly slice the halves. I like to decorate the tops of the tarts with a thin layer of apples that go in concentric circles, however, it is up to you how you wish to decorate the top. Sprinkle some cinnamon onto the top of the apples.
- Bake: Place on a baking sheet and put into the oven. If you are making the mini tarts, bake for 30 minutes. If you are making the large tart then bake for 50 minutes. If you feel that the crust is not golden brown, continue to monitor every 5 minutes until you get the right color and bake on the dough (no one wants a soggy bottom for their tart crust).
- Glaze the tarts: After the tarts have finished baking, remove them from the oven. In a small bowl add the apricot jam and some water. Heat in the microwave and mix together. Using a pastry brush, brush the jam over the apples and serve.
Martha W says
LOVED the pear and frangipane – so excited you did this tart too!! LOVED it, super easy to follow the recipe and really delicious. Thank you for all of these fall fabs!
Laura Sirkovsky-Kauffman says
So glad you loved it!!