Apple Frangipane Tart (French Normande Recipe)

If you’re looking for an elegant dessert recipe that works any time of year, this Apple Frangipane Tart is definitely worth considering. Featuring a buttery shortcrust pastry, almond cream filling, and sweet apple slices, this classic French apple tart recipe has been a favorite since my pastry school days.

When I think of apple recipes, autumn inevitably comes to mind. Salted caramel apple spice cake, apple cinnamon donuts, spiced apple brandy cocktails, and even apple brie crostini evoke memories of leaves crackling underfoot and the smell of a fresh fire in the fireplace. 

But somehow, certain apple desserts buck this trend. Apple pie on 4th of July (especially with a scoop of ice cream)? Totally normal! This French apple almond tart is another that transcends all seasons and courses. I’ve been obsessed since my days living in Paris!

Simply made with my all-purpose tart dough, rich almond frangipane, and a circular fan of sliced apples topped with crunchy granules of demerara sugar all baked to golden brown perfection, this is a desert island dessert. 

So, whether you’re sneaking a slice with your morning cuppa or are hosting a dinner party of your foodie friends, trust me: this frangipane tart recipe is always welcome.

⭐ Why You’ll Love This Almond Apple Tart Recipe 

• Easy, Modular Steps - Since you can make the tart dough, bake off the tart shell, and whip up a batch of frangipane filling weeks (or even months) in advance, it’s the ideal showstopper for busy bakers with taxing work schedules.
• A True Classic - Consider this apple frangipan tart the little black dress of your baking wardrobe. It’s the kind of dessert that can be dressed up or down. It’s equally at home at brunch, a dinner soirée, or even a casual summer cookout!
• Made With Simple Ingredients - You won’t need to track down any obscure items to make this French almond tart. Butter, flour, eggs, sugar, almonds, and apples is pretty much the whole list.

🍴Ingredients 

As promised, most of what you need to make this apple frangipane tart is likely already in your pantry. Here’s what to grab:

• Almond Frangipane - This luscious almond filling may sound fancy, but it’s made with just unsalted European-style butter, room temperature eggs, ground almonds (or almond meal/almond flour), all-purpose flour, granulated sugar, and vanilla extract. Use leftovers to make almond croissants or French Tarte Aux Figues!
• Sweet Tart Dough - To make a deliciously flaky tart crust, you’ll need more of everything you used to make the frangipane, plus powdered sugar and salt. See, I told you it was simple!
• Apples - You can’t make an apple recipe without apples! Opt for firm, sweet-tart apples that hold their shape when baked. Braeburn, Golden Delicious, or Honey Crisp are my favorites, but you’re welcome to shake it up by adding some tart Granny Smith apples to the mix if you like. 
• Demerara Sugar - This lightly refined cane sugar has a large grain and a faint molasses flavor, which gives our frangipane apple tart crunch, sparkle, and a mild caramel undertone. If you can’t find it, Turbinado sugar (a.k.a. Sugar in the Raw) is an excellent substitute, among others I've outlined here!
• Powdered Sugar & Chopped Almonds - For a pretty garnish.

See the recipe card below for a full list of ingredients and measurements.

⏲️ Substitutions & Variations

While I think this recipe yields an apple frangipane tart Mary Berry would be proud of, there are some easy tweaks you can try:

• Pear Frangipane Tart - Take a page from my Tarte Bourdaloue recipe and swap in thin slices of pear for the apples. Or, get wild and make a pear apple tart by mixing the two!
• Use Hazelnut Frangipane - While almonds are classic, frangipane can be made with other nuts as well. I happen to love hazelnuts in particular!
• Gluten-Free - Use your favorite cup-for-cup all-purpose gluten-free flour blend for both the tart dough and frangipane recipes. Make sure to allow both to rest a minimum of 30 minutes to allow the flour to properly rehydrate or you’ll risk a grainy result.
• Dairy-Free - Use high-quality cultured vegan butter (e.g. Miyoko’s) for all the butter flavor without the dairy. 

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

📖 How To Make French Apple Tart: Step-by-Step Instructions

Before you begin, ensure your tart dough is rolled out, frozen, and prepped for baking, and that your almond cream is ready. Need a quick refresher on making a sweet tart shell or almond cream? I’ve got you covered!

Step 1: Make Tart Dough. Mix together your tart dough, chill then form to your tart pan. I like to chill the tart while making the frangipane so it's thoroughly chilled before baking.

Step 2: Make Frangipane. Cream butter and sugar together before adding the rest of your ingredients. Set aside or chill in the fridge until you're ready to assemble the tart.

Step 3: Assemble. Fill tart shell to the ½ way point with your frangipane and arrange apple slices on top and sprinkle sliced almonds between the apples.

Step 4: Bake Assembled Tart. Place the filled tart into the preheated oven for 30-40 minutes. You’re looking for the frangipane to be completely set before removing it from the oven and letting it cool. If the edges of the tart are browning too quickly, you can lightly cover them with a ring of foil.

Step 5: Cool. Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. 

Step 6: Garnish & Serve. To serve, I like sprinkling powdered sugar over the top! If the edges of the tart are gaining color too quickly, you can lightly cover them with a ring of foil - be sure to cook the filling through completely. Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. Garnish with a dusting of powdered sugar and sliced almonds before serving!

👩🏻‍🍳 Expert Tips

• Start with Chilled Dough: Always work with well-chilled sweet shortcrust pastry (pate sucree) for the best results. After making your pastry dough, wrap it in plastic and let it rest in the fridge for at least an hour. This rest time helps relax the gluten, resulting in a buttery, tender crust.
• Roll on a Lightly Floured Surface: When it’s time to roll out your dough, use a lightly floured surface and rolling pin to prevent sticking. Roll from the center outwards to keep an even thickness, rotating the dough frequently. If the dough starts to warm, pop it back into the fridge for a few minutes to firm up.
• Transfer Dough with Care: Once your dough is rolled out, carefully transfer it to your tart tin. You can drape the dough over the rolling pin for an easier transfer. Gently press the dough into the tin, and trim any excess dough by rolling the pin over the top edge.
• Keep Ingredients Cold: When making the dough, always use cold butter and ice water to ensure a flaky, tender crust. If using a food processor or pastry blender, pulse or cut the butter into the flour until it resembles coarse crumbs—this helps create that perfect flaky texture.
• Test for Doneness: Frangipane tarts bake best when the oven temperature is steady—typically around 350°F (175°C). The tart is done when the frangipane cream is set and the apples are tender and lightly golden. To avoid over-baking, keep an eye on the tart from the 30-minute mark onwards.
• Cool Before Serving: Allow the tart to cool completely before slicing to give the frangipane cream time to set. Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for longer storage.

💭 Recipe FAQs

❄️ Storing Instructions

Does frangipane tart need to be refrigerated? Yes, any tart with frangipane should be refrigerated if it's not consumed within a few hours of baking, since the filling can spoil if left out for too long. Cover it with plastic wrap or aluminum foil and refrigerate for up to 5 days.

Can I freeze apple frangipane tart? To freeze this apple tart with frangipane, allow it to cool completely after baking. Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. When you're ready to enjoy it, thaw the tart in the refrigerator overnight before bringing it to room temperature or warming it slightly in the oven for the best flavor and texture.

More French Tart Recipes You’ll Love

If you try the recipe for this Apple Frangipane Tart, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧