Apple Frangipane Tart Recipe: Classic French Recipes
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.
Servings: 8
Calories: 440kcal
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.
Notes
This recipe will make 8 smaller tarts or 1 full size tart.
Nutrition
Calories: 440kcal | Carbohydrates: 37g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 199mg | Potassium: 33mg | Fiber: 4g | Sugar: 17g | Vitamin A: 777IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg