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.
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!
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.
- 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 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum, divided
- 3 large apples (28 oz, 793g) peeled, cored and sliced 1/4" thick
- 1/2 cup (6 oz, 170g) apricot preserves
- Roll the dough to fit a 12" fluted tart pan. Prick the dough all over with a fork and refrigerate until firm.
- 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.
- 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.
- 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.
- 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.
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