This Apple Frangipane Tart is truly for everyone: for the apple lovers, for the fans of Bakewell tart, for the French patisserie enthusiasts, for the novice bakers and experienced pastry chefs! You can use a shop-bought shortcrust pastry or even prebaked tart crust, or you can go all out and make this French Apple and Almond Tart completely from scratch! One thing is for sure – this is one delicious autumnal tart that will become one of your favourite seasonal bakes!
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Why You Will Love This Recipe
If there is one recipe in our repertoire that ticks all the boxes, it is this Apple Almond Tart. It combines the autumnal apples with the traditional French pastry elements of crisp melt-in-the-mouth shortcrust pastry and deliciously sweet soft frangipane.
- It is a perfect autumnal bake when apples are abundant. We also love Apple Crumble Cheesecake, Apple and Blueberry Crumble and Sourdough Apple Cinnamon Buns when the weather starts getting colder…
- This recipe can be made very simple, by using a shop-bought tart case or ready-rolled pastry.
- It is a less sweet version of an Apple Bakewell Tart that everybody loves.
- The apple slices can be intricately arranged to create a piece of art (it’s safe to say, not my strong suit)!
- It keeps well for 3 days at room temperature!
This Apple Frangipane Tart recipe makes one 8in (20cm) tart that serves 6-8 people for dessert. If you’re making this recipe completely from scratch (including the tart shell), you will need:
- food processor (optional)
- large bowl or two
- 8in (20cm) loose-bottom tart pan
- rolling pin (we highly recommend using a stainless steel one)
- electric handheld mixer (we love Kenwood)
- sharp knife (our vote goes to Victorinox knives)
Ingredients and Substitutes
- plain flour: also known as all-purpose flour.
- icing sugar: also known as confectioners sugar or powdered sugar.
- butter: unsalted, fridge-cold butter. Ideally, use European-style butter that has a higher fat content.
- egg yolk: freeze the egg white to use later, or make some other delicious treats using egg whites.
- butter: unsalted, softened butter. Make sure to take it out of the fridge way in advance.
- caster sugar: also known as superfine sugar.
- egg: large in the UK, extra-large in the US.
- almond flour: also known as fine ground almonds.
- apples: choose a variety that you enjoy eating, but try and avoid very sweet types, like Pink Lady Apples. The frangipane filling and sweet shortcrust pastry will provide enough sweetness. We like this tart with Granny Smith, Gala and Braeburn.
There are a few other things that you may want to add to your Apple Almond Tart to make it even fancier:
- Mix in a teaspoon of almond extract into your frangipane filling for extra almond flavour. Or use a drop of vanilla extract for the depth of flavour.
- Scatter some flaked almonds on top of the frangipane for added texture.
- Dust the tart with icing sugar to give it a lovely frosted look.
Step 1: Make the Sweet Shortcrust Pastry
Place the flour and icing sugar in a large mixing bowl. Add the cubed fridge-cold butter. With your fingertips, rub the butter into the flour until the mixture resembles fine crumbs. If you have a food processor, it is highly recommended that you use it – just pulse the flour, powdered sugar and butter until you have a mixture that looks like sand. Mix in a pinch of salt.
Tip the pastry into a large bowl and add the egg yolk, gently stirring it in. With your hands, bring the mixture together into a ball. If it is too dry and crumbly, add a tablespoon of cold water. Knead it very briefly until it comes to a ball of dough – the less you knead, the better the pastry will be when cooked.
Flatten the ball of dough, wrap it in clingfilm and pop it in the fridge to chill for 30 minutes.
Step 2: Make Tart Crust
Take the chilled pastry out of the fridge and, on a lightly floured surface, roll the pastry into a large circle, about 3mm thick. Line an 8in (20cm) loose-bottom tart tin with the rolled-out pastry, making sure to press the pastry into the fluted edges and all the corners. Using a sharp knife, cut off the overhanging pastry to be level with the tart tin.
Prick the bottom of the pastry with a fork, and place the tin in the freezer for 30 minutes. It should freeze completely. Freezing the tart case before baking eliminates the need for baking beans/ pie weights – I find the freezing method a lot easier. But feel free to blind bake the tart case with your preferred method.
Preheat the oven to 180°C Fan. Place the tart case in the oven for 15 minutes. Once baked, take it out of the oven and leave it to cool down slightly. If you add your frangipane filling to it immediately, the butter in it will melt, separating from the almond flour.
Step 3: Make Frangipane Filling
Whilst your tart case is cooling, make the almond paste. Place softened butter (make sure it is really very soft) and caster sugar in a bowl and, using an electric handheld mixer, beat it until very light and fluffy. It will take about 2-3 minutes. Add an egg and beat again, until fully incorporated. Then mix in the almond flour. You can also stir in a teaspoon of almond extract if you like intense almond flavour, but it is not necessary.
Step 4: Assemble and Bake
Reduce the oven temperature to 160° C Fan. Spread the frangipane mixture onto the base of the tart crust. Cut the apples in half and take the core out. If your apples have very tough skin, peel them. Otherwise, there is no need to peel the apples. The skin adds a lovely colour to the tart!
Slice them very thinly, about 2mm thick, then fan the thin slices of apples out across the almond filling in an eye-pleasing manner. You may choose to scatter some flaked almonds on top of the tart if you have some handy.
Place the tart in the oven and bake for 40 minutes.
Once baked, leave the Apple Frangipane tart to cool down in its tart tin. Serve it slightly warm, or at room temperature!
Frangipane is an almond-based paste, made with almond flour, butter, sugar and eggs. It is used in tarts, like the world-famous Bakewell Tart, a range of French tarts and as a filling for Almond Croissants.
Frangipane can be paired with pears to make a traditional French Tarte Bourdaloue!
What To Serve With Apple Frangipane Tart?
If you are serving this Apple and Almond Tart warm, it goes beautifully with a scoop of vanilla ice cream. We also like it with a dollop of creme fraiche or some pouring cream over the top!
If you have any leftovers, keep the tart covered at room temperature in a cool dry place. The tart keeps well for 3 days. We do not recommend freezing this tart.
Other Delicious Tart Recipes To Try
Hope you enjoyed our French Apple Tart with Almond Frangipane. If you are looking for more tart recipes to enjoy, here are some of our absolute favourites:
- French Fruit Tart (Tarte Aux Fruits)
- Simple & Delicious Apple Crumble Tart
- Refined Sugar-Free Chocolate Tart
- Banana Tarte Tatin (Banana Puff Pastry Tart)
Apple Frangipane Tart
For Sweet Shortcrust Pastry:
- 150 g all-purpose flour
- 75 g unsalted butter fridge cold, cubed
- 50 g icing sugar optional
- 1 egg yolk large
For Apple Frangipane Tart Filling:
- 50 g unsalted butter softened
- 50 g caster sugar
- 1 egg large
- 50 g ground almonds almond flour
- 2 apples
- ½ teaspoon icing sugar for dusting, optional
Make Sweet Shortcrust Pastry:
- Put the flour and cubed butter in a large mixing bowl. With your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. If you have a food processor, it is highly recommended that you use it – just pulse the flour and butter until you have a mixture that looks like sand.
- Mix in icing sugar (if you like your pies extra sweet) and a pinch of salt. Add egg yolk and stir it in. With your hands, bring the mixture together into a ball. If it is too dry and crumbly, add a tablespoon of water. Knead it very briefly until it comes to a ball of dough – the less you knead, the flakier the pastry will be when cooked.
- Flatten the ball of dough, wrap in clingfilm and pop in the fridge to chill for 30 minutes.
- Once chilled, take the pastry out of the fridge and roll the pastry into a large circle, about 3mm thick.
- Line an 8in (20cm) loose bottom tart tin with sweet shortcrust pastry. Push into the edges and the sides well, then trim the overhanging pastry to be level with the tart tin. Place the pastry-lined tin in the freezer for 30 minutes.
- Preheat the oven to 180°C Fan. Once the pastry case has frozen, place it in the middle of the oven for 15 minutes. Once it's cooked, leave it to cool down slightly.
- Reduce the temperature to 160°C Fan. Using an electric handheld mixer, beat together the softened butter and caster sugar with until very soft and fluffy.
- Add the egg and beat again for a minute until fully incorporated. Then mix in the almond flour.
Assemble & Bake:
- Once your tart case has cooled down, spoon the frangipane mixture in and spread it on the base with a spoon.
- Cut the apples in half and core them. If your apples have very tough skin, peel them, but otherwise there is no need to peel the skin. Slice the apples halves into 2mm thick slices.
- Arrange the apples halves on top of the frangipane, fanning the slices out.
- Place the tart in the oven and bake for 40 minutes. Leave the tart in its tin to cool down for 15 minutes, the remove from the tin and serve slightly warm or at room temperature!