Easy Apple Frangipane Tart
A crisp, buttery tart shell filled with rich almond frangipane, baked with sliced apples, and finished with a glossy apricot glaze — genuinely easy, no fuss required.
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servings
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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 tablespoon all purpose flour
- 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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Notes
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.
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. Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!