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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
Print Recipe
4.47 from 88 reviews

Apple Frangipane Tart

Crisp sweet-crust filled with rich almond frangipane filling and baked with sliced apples. A classic and elegant tart fit for any dessert table.
Prep Time1 hour
Bake Time45 minutes
Blind Bake Time15 minutes
Total Time2 hours
12 servings


  • 1 recipe Tart dough
  • 8 ounces granulated sugar (1 cup)
  • 4 ounces unsalted butter (room temperature)
  • 2 eggs (room temperature)
  • 4 ounces almond flour (1 cup)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark rum (divided)
  • 3 apples ( peeled, cored and sliced 1/4" thick)
  • 6 ounces apricot preserves (1/2 cup)


  • Roll the dough to fit a 12" fluted tart pan. Prick the dough all over with a fork and refrigerate until firm.
    1 recipe Tart dough
  • 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.
  • 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 almond flour, extracts and 1 tablespoon of the rum.
    8 ounces granulated sugar, 4 ounces unsalted butter, 2 eggs, 4 ounces almond flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract, 2 tablespoons dark rum
  • 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.
    3 apples
  • 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 remaining tablespoon of rum. Brush the warm preserves over the warm tart. Cool to room temperature.
    6 ounces apricot preserves
  • Best served at room temperature.


My Book
KA Stand Mixer
12″ Tart Pan
Apple Peeler

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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.


Serving: 1slice | Calories: 293kcal | Carbohydrates: 39g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 46mg | Potassium: 80mg | Fiber: 3g | Sugar: 29g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating


Thursday 21st of September 2023

Seriously!!?? Your directions are terrible. I’m a baker. If someone is not a baker!!? Their crust will come out terrible. When u blind bake? How about telling them to dock it!! With a fork! Line it with aluminum foil and add pie weights or dry beans! So it doesn’t shrink. I really can’t believe it. Also I wud not add rum! It’s almond. How about Amaretto?? Very scary. Also u put the glaze on when it comes out of the oven!! I worked in a pastry shop in London while going to Cordon Bleu. All I did was tarts!!

Eileen Gray

Thursday 21st of September 2023

Why are you so angry? Normally I would delete a overtly hostile comment but I just don't understand why you're so enraged? Ummm, in the first step it says to "Prick the dough all over with a fork". Since you're such an expert baker I'm surprised you don't know that there's no need for foil or pie weights when you use a fluted tart pan with short dough. I don't even know what to say about your apoplexy over the rum. All that being said, if you're a formally trained pastry chef with so much knowledge perhaps you should start your own website instead of harassing others.

Danielle S

Saturday 24th of December 2022

If making and baking the case in advance how should I store it please?

Eileen Gray

Saturday 24th of December 2022

The tart can be held at room temperature for a day. Longer than that you can refrigerate or freeze. Bring it back to room temperature before serving.


Tuesday 20th of December 2022

When you make the frangipane filling ahead of time and refrigerate, do you take it out to let it warm up a bit before baking or straight into the oven? If it's straight into the oven, does that change the baking time? Doing planning for family Christmas and really excited to try this recipe!

Eileen Gray

Wednesday 21st of December 2022

I assume you mean the frangipane is not in the tart shell. I take it out of the fridge and immediately spread it into the shell. Add the apples and bake. There is not need to wait for it to warm up. The baking time is always just an estimate since it can vary for a million reasons. Start checking at 30 minutes and bake until the apples are tender and the frangipane is set.

Darlene Gunness

Friday 9th of December 2022

What is the best kind of apple to use?

Eileen Gray

Saturday 10th of December 2022

Any good baking apple will work. Generally, harder and slightly tart apples are good for baking. Granny Smith is the best supermarket apple for baking.


Tuesday 15th of March 2022

I was wondering how long you can store the frangipane refrigerated before baking? I need to bak 10 tarts and would like to do as much in advance as possible. Thank you!

Eileen Gray

Wednesday 16th of March 2022

You could keep it refrigerated for 2 days and frozen for several weeks. If you're baking 10 tarts you could make the filling and divide it up into the 10 portions needed. Then freeze and take out the number you need each day for baking.