Apple Frangipane Tart

Thumbnail for making an apple french tart on the counter.

5 from 1 vote

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.

Prep Time40

Cook Time40

Chilling Time40

Total Time2

Course: Dessert

Cuisine: French

Servings: Slices

Calories: 414kcal

Author: Emily Laurae

Equipment

Ingredients

Almond Frangipane

½ Cup Unsalted Butter Room Temperature
½ Cup & 1 Tablespoon Granulated Sugar
1 Cup Ground Almonds
2 Eggs large, room temperature
1 tablespoon All-Purpose Flour
2 teaspoons Vanilla Extract

Tart Dough

1 ¼ Cups Powdered Sugar
¾ Cup + 2 Tablespoon Unsalted Butter room temperature
1 teaspoon Vanilla Paste or vanilla extract
½ teaspoon Salt
½ Cup Almond flour
¾ Cup All-Purpose Flour
2 Eggs large, room temperature
2 ¼ Cups All-Purpose Flour (second addition)

To Finish

1 Large Apple honeycrisp, sliced thinly
2 Tablespoons Sliced Almonds
1 Tablespoon Demerara Sugar
Powdered Sugar for Garnish

US Customary - Metric

Instructions

Almond Frangipane

Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.
½ Cup Unsalted Butter, ½ Cup & 1 Tablespoon Granulated Sugar
Add the almond flour in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.
1 Cup Ground Almonds, 2 Eggs
Add the flour and vanilla extract - mixing to combine. Transfer to a container and refrigerate until ready to use.
1 tablespoon All-Purpose Flour, 2 teaspoons Vanilla Extract

Tart Dough

In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond, and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl
¾ Cup + 2 Tablespoon Unsalted Butter , 1 teaspoon Vanilla Paste, ½ teaspoon Salt, 1 ¼ Cups Powdered Sugar , ½ Cup Almond flour, ¾ Cup All-Purpose Flour
Add room temperature eggs one at a time, mixing between additions
2 Eggs
Add the second addition of flour, making sure to not overmix
2 ¼ Cups All-Purpose Flour
Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least 30 minutes.
I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
Once your dough is rolled to the desired thickness, preferably ¼ inch thick, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for about 15 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
Preheat oven to 350°F
Fill tart shell to the ½ way point with your frangipane and arrange apple slices on top. Sprinkle slices of almonds and demerara sugar on top before placing into the preheated oven for 35-40 minutes. You’re looking for the frangipane to be browned and 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.
1 Large Apple, 1 Tablespoon Demerara Sugar, 2 Tablespoons Sliced Almonds
Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. To serve, I like sprinkling powdered sugar over the top!
Powdered Sugar for Garnish

Video

Notes

❄️ 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.

Nutrition