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 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


  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 almond flour, extracts and 1 tablespoon of the 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 remaining tablespoon of 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


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.


Thursday 25th of November 2021

Will using more than 3 apples alter the recipe too much?? Will it prevent the pie in the oven from setting? Love this recipe but only made it once and thought it could use some more apples! We are Apple lovers here but I’m worried it would be too heavy on top?


Thursday 25th of November 2021

@Eileen Gray, thank you!!! I’m using honey crisp

Eileen Gray

Thursday 25th of November 2021

Probably not. Of course it depends on the size of you apples and the variety. A hard apple like granny smith won't give off as much juice as a softer apple. As long as you're not piling up the apples I think it will be ok.


Tuesday 23rd of November 2021

I made this for a family gathering a few years ago and now it is requested every time! Big hit with both adults and kids - everyone is always impressed by the look of this tart. They think it must have taken forever to make, but it's really so simple. I like to serve the tart with a little mascarpone - divine! This is my go-to recipe for family gatherings.


Monday 1st of November 2021

Ok, My husband asked me to make this tart for every event and non event moving forward. LOL. It is really heavenly. Very well done, Carmn


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?

Skip to Recipe