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.
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.
Why you’ll love this Apple Frangipane Tart:
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 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!
Ingredients
Ingredient Notes
- Apples – A firm apple that doesn’t fall apart when baked works best. Granny Smith is a good option that is widely available.
- Rum – The rum is optional, but remember that alcohol enhances other flavors.
- Tart dough – A sweet crisp crust is made with short dough.
- Almond flour – Frangipane is, by definition, an almond batter. You can grind almonds to a fine powder to make your own almond flour or buy pre-made almond flour.
- Apricot Preserves – The preserves add a sheen to the tart and a slightly sweet/tart zing.
How to make Apple Frangipane Tart
See the recipe card for detailed measurements and instructions.
- Cream the butter and sugar until light and aerated.
- Add the eggs and flavorings.
- Add the almond flour.
- Mix to combine.
- Spread the frangipane into the blind-baked tart shell.
- Peel, core and slice the apples to 1/4″ thick.
- An apple peeler is perfect for this task.
- Arrange the apple slices in concentric circles over the frangipane.
- Bake the tart until the apples are soft and the frangipane is set.
- You may run the tart under the broiler to brown the edges of the apples.
- While the tart is still warm, gently brush the apples with apricot preserves. The preserves will melt and absorb into the tart.
Pastry Chef Tips for making Apple Frangipane Tart
- The tart dough can be made ahead and refrigerated for 2-3 days or frozen for up to a month.
- The tart shell can be prebaked the day before.
- The frangipane batter can be prepared and refrigerated for 2-3 days before assembling and baking the tart.
Storage
Apple Frangipane tart is best the day it is baked, but will keep for 3-4 days at room temperature. Leftovers can be refrigerated for up to a week and frozen for 3-4 months.
Watch the recipe video to see how to make an Apple Frangipane Tart.
More fabulous tart recipes
- Tart Bourdaloue
- Bakewell Tart
- French Apple Tart
- Fig Tart
- Fresh Fruit Tart
- Chocolate Cherry Cheesecake Tart
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Apple Frangipane Tart
Ingredients
- 1 recipe Tart dough
- 8 ounces granulated sugar (1 cup)
- 4 ounces unsalted butter (room temperature)
- ¼ teaspoon table salt
- 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 ( )
- 6 ounces apricot preserves (1/2 cup)
Instructions
- Roll 1 recipe Tart 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 8 ounces granulated sugar and 4 ounces unsalted butter together until light and aerated. Scrape the bowl and the beater. Add ¼ teaspoon table salt and 2 eggs and mix to combine. Add 4 ounces almond flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract and 1 tablespoon of the rum.
- Spread the frangipane evenly into the tart crust. Peel, core and slice 3 apples to ¼" thick. Arrange the apple slices in a pretty petal pattern, starting with the outside edge and working your way towards the middle. Bake until the apples are tender and 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 6 ounces apricot preserves in the microwave for 30 seconds, stir in the remaining 1 tablespoon of rum. Brush the warm preserves over the warm tart. Cool to room temperature.
- Best served at room temperature.
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HELP! Right in the middle of making this. The recipe says 4 oz of almond flour, 1 cup. 8 oz is a cup. So, am I adding 4 oz. or 8 oz?
A cup of water weighs 8 oz, but a cup of almond flour weighs 4 oz. So use 4 oz of almond flour.
Way too sweet. Made this before, but cut sugar. Forgot to cut sugar today and it’s not good.
Very good, but way too sweet for French dessert. One cup of sugar is way too much IMO.