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.
I first fell in love with frangipane when I was in pastry school. The culmination of our education was a 10 day trip to France where we visited wineries, restaurants and bakeries. For me, a highlight of the trip was our visit to the La Varenne Cooking School for a demonstration by one of the chef instructors.
The chef made a puff pastry tart with frangipane filling. I’d never had almond frangipane before, and it was love at first bite. The rich buttery filling made with almond flour and almond extract is perfectly simple and oh so very French.
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.
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- 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
- 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 almonds, extracts and 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 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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HOMOW Nonstick Heavy Duty Tart Pan With Removable Bottom, Removable Loose Bottom Quiche Pans, Pie Pan (12" X 1")
KitchenAid KHM7210CU 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Contour Silver
Ateco Professional Offset Spatula Set
Royal Industries (ROY PST BR P 200) - 2" Nylon Bristle Pastry Brush
Nature's Eats Blanched Almond Flour, 32 Ounce
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- 1/2 cup plus 2 tablespoons (5 oz, 141g) granulated sugar
- 2 1/2 sticks (10 oz, 282g) unsalted butter, softened to room temperature
- 1 egg
- 3 cups (15 oz, 425g) all purpose flour
- 1/2 tsp vanilla
- 1/2 tsp salt
- Cream butter and sugar just until combined and slightly aerated.
- Add egg and vanilla, mix to combine and scrape down the bowl and paddle.
- 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
- For cookies bake at 325°F convection or 350°F regular.
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.
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