This apple frangipane tart is made with a soft, crumbly almond frangipane filling, thinly sliced pink apples, and sprinkled with sliced almonds and powdered sugar. A perfect way to showcase beautiful Fall apples!
This is probably one of the prettiest tarts to come out of this kitchen, not that that’s hard to do… if only you could see all the things that I try to make and fail really badly. This is my favourite way to arrange apples by far. Have you ever seen those viral videos of food and objects in obsessively perfect patterns or being cut in really precise ways? Those are the feels I get when I cut and arrange apples this way. SO. SATISFYING.
The frangipane is soft and crumbly and so simple to make. And there’s no need to blind bake the crust if you roll it out thinly. Talk about EASY.
How to make an apple frangipane tart
- Make the tart shell: Rub the butter into the flour with your fingers until the butter becomes small, pea-sized chunks. Knead in powdered sugar, egg, and salt until it becomes a workable dough. If it’s too dry to stick together, add a tablespoon of water at a time but not too much. Flatten tart dough into a disc and refrigerate overnight or for at least 1 hour to firm up.
- Line tart pan with pastry: Roll out the chilled dough to about 1/4″-1/8″ thick or until it’s slightly larger than the tart pan. Place the dough into the tart pan and gently press dough into all edges. Roll a rolling pin on top of the edge to trim off the excess dough. Prick holes in the bottom of the pastry and let chill in freezer.
- Make the almond frangipane: Beat the softened butter and powdered sugar together until creamy. Beat in the eggs, almond flour, cinnamon, salt, almond extract, and vanilla extract until creamy and combined. Pour frangipane into the tart and level with a spatula.
- Arrange the apple slices: Keep the apple slices together as you thinly slice them. Place the whole section on top of the frangipane and press down to fan the slices out. Continue placing apple slices tightly together in alternating directions until the tart is filled.
- Bake the tart: Bake at 375F for 40-45 minutes or until frangipane is golden brown.
- Dust: After cooling completely, sprinkle the apple frangipane tart with sliced almonds and powdered sugar before cutting and serving.
What apples to use for apple frangipane tart?
Anytime I’m baking apples in any kind of cake, pie, or tart, I always prefer using a tart and crisp apple variety such as Honeycrisp, Granny Smith, or Pink Lady apples.
Using a tart and crisp apple prevents them from becoming too mushy and sweet during the baking process.
I used Pink Lady apples in this apple frangipane tart to give them a pretty pink colour against the golden frangipane. However, note that the apples will fade in colour the longer you bake them so choose apples with brighter colouring to begin with.
I hope you all have an amazing weekend! It was literally pouring buckets for a week straight and the sun has come out just in time for the weekend. Fri-YAY to that! Not that it really matters when the only thing I do is watch shows on my couch… but you know, for other people and stuff.
Almond apple frangipane tart made with pink apples and topped with slivered almonds and dusted with powdered sugar
- 175g all-purpose flour
- 75g unsalted butter, cold & cut into chunks
- 25g powdered sugar
- 1 egg
- 1/4 tsp salt
- 75g unsalted butter, softened
- 75g granulated sugar
- 2 eggs
- 75g almond flour
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 4 small apples, sliced thinly
- handful of sliced almonds
- powdered sugar, for dusting
- Preheat oven to 375 F.
- In a mixing bowl, combine flour and butter chunks with a pastry cutter or by quickly pressing butter pieces and flour together with fingertips until they crumble into small, pea-sized pieces.
- Add sugar, egg, and salt and gently knead until the dough just comes together. Add 1 teaspoon of cold water if dough is too dry and won’t stick together.
- If the dough has become too soft and warm, shape into a flat disc, wrap with plastic wrap, and chill in refrigerator for 1 hour or until ready to use.
- On a floured surface, roll out the dough thinly until it is about 1-2 inches larger than the size of your fluted tart pan with removable bottom.
- Place the removable bottom of your tart pan on the dough, flip the dough and pan base upside down together, and gently place into tart pan.
- Press the dough into the bottom and sides of the pan, removing excess dough around the edges of the pan.
- Use a fork to prick holes all over the base of the tart shell. Chill in freezer while preparing the rest of the tart.
- In a mixing bowl, cream together butter and sugar with a hand blender until smooth.
- Add in eggs, almond flour, cinnamon, salt, almond extract, and vanilla extract and blend until smooth and creamy.
- Pour mixture into prepared tart shell and smooth until surface is level.
- Arrange groups of slices on the top of the frangipane, alternating the direction of groups adjacent to each other. Tilt and press apart gently to fan out the slices. Fill the empty areas with additional slices.
- Bake for 40-45 mins or until the tart shell and frangipane are firm and golden.
- Once cooled, sprinkle with almond slivers and powdered sugar before serving.
Prepare the frangipane filling and apples before taking tart shell out of the freezer and assemble all together to ensure the shell is nice and cold when baked to reduce shrinking. Tart shell can be blind baked for a maximum of 10 minutes at 375 F, if you prefer a thicker shell, but watch for burning when baking the rest of the tart.
Keywords: apple frangipane tart, apple tart, almond custard
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