Skip to Content

Apple Frangipane Tart

Apple Frangipane Tart is a classic and elegant treat fit for any dessert table. A crisp, sweet-crust is filled with rich almond frangipane filling, baked with sliced apples and finished with apricot preserves.

a slice of Apple Frangipane Tart on an oval plate with a fork

I know you probably hate that “If you had to choose…” question. I mean, most of the time it’s impossible to answer.

Buuuutttt, if I had to choose a favorite dessert of all-time, this Apple Frangipane Tart would certainly be in the running.

This, to me, is a perfect dessert. It’s got everything I love; a crunchy crust, fruit, rich almond frangipane and even the finishing touch of sweet/tart apricot preserves hits just the right note.

Apple Frangipane Tart (Apple Almond Tart) is truly, truly easy to make:

I know we bloggers sometimes overestimate how “easy” a recipe is. Doesn’t it seem like every recipe on Pinterest, Facebook and Instagram is “super-easy”?

But, I swear, this really is an easy recipe. If you watch the video you can see how quickly the frangipane comes together. It’s a totally unfussy recipe that doesn’t have to be coddled or handled delicately. Just mix it up and spread it into the tart shell.

I sliced the apples nice and thin so I could arrange them in a pretty petal pattern. An apple peeler makes quick work of the apples.

I like to run the tart under the broiler to brown the tips of the apples, which highlights the petal pattern.  Warm apricot preserves creates a glistening finish for the tart.

Perfectly simple, perfectly beautiful and perfectly delicious!

a Apple Frangipane Tart on a glass plate a half eaten slice of Apple Frangipane Tart on an oval plate with a fork

Watch the recipe video to see how to make an Apple Frangipane Tart.

If this type of recipe is your thing, you should try the classic British Bakewell Tart. You’ll love it.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Apple Frangipane Tart

Apple Frangipane Tart

Yield: 12 servings
Prep Time: 1 hour
Blind Bake Time: 15 minutes
Bake Time: 45 minutes
Total Time: 2 hours

Crisp sweet-crust filled with rich almond frangipane filling and baked with sliced apples. A classic and elegant tart fit for any dessert table.


  • 1/2 recipe short dough for tart shell
  • 1 cup (8 oz, 224g) granulated sugar
  • 1 stick (4 oz, 112g) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 cup (4 oz, 112g) ground almonds or almond flour
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 tbsp dark rum
  • 3 large apples (28 oz, 793g) peeled, cored and sliced 1/4" thick
  • 1/2 cup (6 oz, 170g) apricot preserves
  • 1 tbsp dark rum


  1. Roll the dough to fit a 12" fluted tart pan. Prick the dough all over with a fork and refrigerate until firm.
  2. While the tart shell chills, preheat the oven to 350°F. Bake the tart shell until it's light brown around the edges and pale in the center, about 10-15 minutes. Set the crust aside to cool while you make the filling. Keep the oven on.
  3. In a mixing bowl, cream the sugar and butter together until light and aerated. Scrape the bowl and the beater. Add the eggs and mix to combine. Add the almonds, extracts and rum.
  4. spread the frangipane evenly into the tart crust. Arrange the apples slices in a pretty petal pattern, starting with the outside edge and working your way towards the middle. Bake until the filling is set, about 45 minutes.
  5. Turn on the broiler and run the tart under the broiler for a minute or two to brown the top of the tart. Warm the apricot preserves in the microwave for 30 seconds, stir in the rum. Brush the warm preserves over the warm tart. Cool to room temperature.
  6. Best served at room temperature.


The tart is best the day it's baked, but it can be kept at room temperature for several days.

To work ahead you can make and pre-bake the tart shell. Make the frangipane filling and refrigerate, then assemble and bake the tart the day it will be served.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Pate Sucre - Short Dough

Pate Sucre - Short Dough

Yield: 2 tart crusts
Prep Time: 10 minutes
Total Time: 10 minutes

A classic cookie crust.


  • 2 1/2 sticks (10 oz, 282g) unsalted butter, softened to room temperature
  • 1/2 cup plus 2 tablespoons (5 oz, 141g) granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3 cups (15 oz, 425g) all purpose flour
  • 1/2 tsp salt


  1. Cream butter and sugar just until combined and slightly aerated. Add the egg and vanilla, mix to combine and scrape down the bowl and beater.
  2. Add flour and salt and mix until the dough just begins to come together. Remove from the mixer and knead into a ball. Flatten the ball to a disc, wrap in plastic and refrigerate for 1-2 hours before using.


This recipe makes enough for two 12" fruit tart crusts. You can halve the recipe by using an egg yolk in place of 1/2 an egg.

This dough freezes very well. Double wrap in plastic and freeze for up to 3 months.[

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

You might also like:

an overhead shot of a slice of Apple Galette
Apple Galette
an overhead shot of a sliced Dutch Apple Tart
Dutch Apple Tart
a slice of apple upside down layer cake with maple butterceam on a white plate. apples in background
Apple Maple Cake
a slice of glazed apple pie on a white plate with a fork
Maple Apple Pie
a slice of apple rum cake
Apple Rum Cake
a slice of rustic plum cake on a white plate
Rustic Plum Cake

Pear & Pecan Streusel Focaccia
Pear & Pecan Streusel Focaccia for Breakfast or Brunch
← Read Last Post
a cake covered with rolled fondant
How to Make Rolled Fondant - A Recipe for Homemade Fondant
Read Next Post →


Wednesday 15th of May 2019

This was good but it’s not my favorite. The almond extract was very strong. I think next time I will half it. The crusty was also very crumbly. That could have been me and not the recipe though.

Eileen Gray

Thursday 16th of May 2019

Of course you can adjust the extract to taste. Also, different brands of extract will have different pungency and flavor. Do you mean the crust was crumbly before being baked or after?