This delicious apple frangipane tart is one of the BEST tarts you'll ever eat! The homemade crust takes 5 minutes to prepare & it doesn't need to be chilled. The frangipane filling is so creamy & full of nutty almond flavor, which tastes great with the baked apple slices.
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I looove making frangipane tarts with a sweet + simple pastry crust that you press into your pan. So there’s no need to roll out the dough and risk tearing it! Woo! Plus you don't need to chill the crust either, which means we can enjoy this apple frangipane tart sooner! 🙂 It's hands-down my favorite crust, which is why I also use it when making my pear frangipane tart.
This was inspired by my other apple pastry recipes on this site, including authentic apple strudel, German apple pie, Bratapfel (baked apples), mini apple strudels, and Apfeltaschen (apple hand pies).
I first learned how to make an apple frangipane tart about 5 years ago, when my aunt shared her beloved recipe with me. That recipe added dulce de leche on top, which is a flavor explosion of decadence! This recipe however is more authentic to the apple frangipane tarts we enjoyed when I was growing up in Germany.
You can serve your apple frangipane tart on its own, since it's so flavorful! It also tastes amazing with vanilla ice cream, caramel sauce, or German vanilla sauce (called Vanille Soße).
Ingredients and Notes
- All purpose flour - Forms the structure for the crust.
- Granulated sugar - Sweetens the crust and frangipane. I don't recommend substituting brown sugar, which could add too much moisture.
- Cinnamon - Adds a warm, spiced flavor that tastes great with apples. You could also add ground cloves, all spice, or nutmeg.
- Salt - I recommend using non-iodized table salt or fine sea salt for the best flavor and texture.
- Unsalted butter - You can substitute salted butter in the crust and frangipane; just reduce the amount of added salt.
- Eggs - Get your eggs out while you start preparing the crust so they can come to room temperature and incorporate more easily into the butter.
- Almond extract - Enhances the almond flavor in the frangipane. I don't recommend substituting vanilla extract, which won't provide the same punch of almond flavor.
- Almond flour - Use finely ground, sifted almonds or almond flour. Almond meal is more coarse and could make your almond frangipane filling gritty.
- Apples - Use a variety that's ideal for baking such as Honeycrisp, Golden Delicious, Jonagold, or Granny Smith apples.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a mixing bowl, whisk the flour, sugar, cinnamon, and salt together.
2. Add the melted butter and mix with a fork until it forms a crumbly mixture.
3. Pour half the dough into a greased 10-inch tart pan. Press the dough around the edges.
5. Bake for 10 minutes at 350°F on a baking sheet lined with aluminum foil. Remove the tart from the oven to cool.
7. Add the salt, eggs, and almond extract. Mix again until it’s combined, after 1 to 2 minutes.
9. Wash & dry the apples and slice them as thinly as possible.
11. Arrange the apple slices on top of the frangipane. (See recipe card for design instructions)
4. Pour the rest of the dough into the pan and press it in an even layer. Poke the dough a dozen times with a fork.
6. In a large mixing bowl, beat the butter and sugar together until it’s light and fluffy, after 2 to 3 minutes.
8. Add the almond flour and mix with a large spoon or silicone spatula until it’s combined. Set aside.
10. Spread the frangipane in an even layer in the cooled crust.
12. Bake for 45 to 50 minutes, until the frangipane is puffed up & golden.
Carissa's Kitchen Tip
To easily slice this tart, I recommend using a sharp kitchen knife, to prevent the apples from getting squished. When I tried slicing it with a serrated knife, the apples kept sliding around and it messed up the apple design on top.
Recipe Tips
- Dry crust: If your crust is really dry, add one tablespoon of water to add moisture.
- Almond flour: Almond meal is not the same as almond flour, since it’s a little more coarse, and could make your frangipane gritty.
- Room temperature eggs: Get your eggs for the frangipane out of the fridge before you start making the crust. This will allow them to warm to room temperature by the time you make the frangipane, to prevent it from curdling and looking chunky.
- Tart pan: I recommend baking your tart in a tart pan with a removable bottom, to make slicing much easier.
Variations
- Pie dough: You could substitute store bought pie crust or homemade pie dough, or make sweet shortcrust pastry instead.
But I prefer the ease of this press-in pastry crust, since you don't need to chill it or use pie weights. - Butter: I usually use unsalted butter for baking and cooking, to control the amount of salt going in my food. But you can substitute salted butter in this recipe.
- Glaze: If you want your apple frangipane tart shiny on top, mix apricot jam with a little water and brush it on top of the baked tart.
This is a common glaze on French pastries, and we’d see it all the time in German Konditorei (confectionaries).
Storage
- Room Temperature: Store leftover cooled apple frangipane tart under a cake dome or wrapped with plastic wrap at room temperature for up to 2 days.
- Fridge: Wrap the tart tightly in plastic wrap or store slices in airtight containers in the fridge for up to 4 days.
Frequently Asked Questions
What are the best apples to make a tart?
I recommend using red apples, which look better than green apples like Granny Smith on this tart. The best apples for baking soften but don’t become mushy in the oven including Honeycrisp, Braeburn, Gala, Jonagold, Fuji, and Pink Lady.
What is frangipane?
Frangipane is a French sweet almond filling that is made from ground almonds (or almond flour), sugar, butter, and eggs. It has a rich, nutty flavor similar to marzipan, but it has a much lighter, creamier texture.
Apple Frangipane Tart
Equipment
- measuring cups and spoons
- mixing bowls
- 10-inch tart pan (with a removable bottom)
- whisk
- Large Spoon or Spatula
Ingredients
CRUST
- 2 cups all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt (use table salt or fine sea salt)
- 8 tablespoons unsalted butter, melted
FRANGIPANE
- 6 tablespoon unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ¼ teaspoon salt (use table salt or fine sea salt)
- 2 large eggs (at room temperature)
- 2 teaspoon almond extract
- 1½ cups almond flour
TOPPINGS
- ½ lb apples (about 1 large or 2 medium apples) (use a variety ideal for baking such as Granny Smith, Honeycrisp, Golden Delicious, and Jonagold)
- 2 tablespoon powdered sugar (for sifting on top)
- ½ cup sliced almonds (optional)
Instructions
Make and Par-Bake the Crust
- Preheat the oven to 350°F. Grease a 10-inch tart pan or shallow pie tin with butter.
- In a large mixing bowl, whisk the all purpose flour, sugar, cinnamon, and salt together.Add the melted butter and mix with a fork until it forms a crumbly mixture.
- Pour half of the crumbly dough into the greased tart pan. Gently press the dough around the edges with your fingers. Pour the rest of the dough into the pan and use your hand or the bottom of a drinking glass to press the dough in an even layer.Poke the dough a dozen times with a fork.
- Bake for 10 minutes. (It won't look much different at this point.) Remove the tart from the oven and set aside to cool while you make the filling.
Prepare the Frangipane
- In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the butter and sugar together until it’s light and fluffy, after 2 to 3 minutes.
- Add the salt, eggs, and almond extract. Mix again until it’s combined, after 1 to 2 minutes.
- Add the almond flour and mix with a large spoon or silicone spatula until it’s combined. Set aside.
Prepare the Apples & Bake the Tart
- Wash & dry the apples. Cut them in half. Slice them as thinly as possible, and discard the cores. (Don’t peel the apples).
- Spread the frangipane in an even layer in the cooled crust.
- Arrange the apple slices on top of the frangipane. Flower design: Place one slice on the outer edge so the peel is facing up. Place the next slice overlapping half the first slice. Continue layering slices in a spiral towards the center. Fan design: Fan out about 5 slices and place them on the frangipane on their side. Continue adding groups of apple slices facing different directions. Dump method: You can just dump the sliced apples onto the frangipane, making sure it's in a relatively even layer.
- Optional: Sprinkle sliced almonds on top.
- Bake for 45 to 50 minutes, until the frangipane has puffed up & is golden.Allow the tart to cool for at least 30 minutes, then sift powdered sugar on top. Slice and enjoy!!
Notes
- If your crust is really dry, mix in one tablespoon of water to add moisture.
- Almond meal is not the same as almond flour, since it’s a little more coarse, and could make your frangipane gritty.
- Store leftover cooled apple frangipane tart under a cake dome or wrapped with plastic wrap at room temperature for up to 2 days. Or store individual slices in airtight containers in the fridge for up to 4 days.
Lui
My family was shocked I could make such dessert, steps are easy to follow and turned out great. Thank you for sharing
Carissa Erzen
I'm so glad to hear they were impressed! Way to go!
Bima
Sheeeesh, this looks gooood!
flora
This turned out pretty and delicious!
Carissa Erzen
Aww I'm so glad! This tart is one of my favorite desserts!
SK
Soooo so so delicious and turned out beautiful (did the flower design)! Thank you for the easy to follow recipe with pictures. Will definitely make it again. 🙂
Carissa Erzen
Yayy! Thank you! 😀
Hulina
My guests were impressed. Thank you!!
Carissa Erzen
Hi Hulina, that's wonderful to hear!