This apple frangipane tart is built on a melt-in-your-mouth buttery pastry crust that takes just five minutes to prep, and doesn't need to be chilled. The creamy frangipane filling is made with blanched almond flour & almond extract, and bakes right under the fresh, thinly sliced apples.
Featured Review
"My family was shocked I could make such dessert, steps are easy to follow and turned out great. Thank you for sharing" -Lui
I Look Forward to Making Apple Frangipane Tart Every Fall
This apple frangipane tart started with a basket of apples we picked at a local orchard. I wanted a cozy bake that would look impressive enough for company, but was simple enough for a Sunday afternoon.
I first made a version of this tart about five years ago, when my aunt shared her recipe with me. Hers was topped with dulce de leche for a rich, decadent twist, while my version leans closer to the apple frangipane tarts I grew up with in Germany, letting the apples and almond filling shine. And that filling is rich yet light, sitting right between marzipan and custard.
What makes this version mine is the sweet & simple crust that you press right into the pan. No rolling, no tearing, and no chilling, which means less prep and a shorter wait before you're slicing into it. It's the same crust I use for my pear frangipane tart, and I'll take it over pie dough or shortcrust every time.
This tart tastes great served on its own, or with a scoop of vanilla ice cream or caramel sauce. And if you're in a fall apple mood, my German apple strudel is another one built around fresh, thinly sliced apples worth trying.
Ingredients and Notes
- All purpose flour
- Granulated sugar
- Cinnamon - Adds a warm, spiced flavor that tastes great with apples. You could also add ground cloves, all spice, or nutmeg.
- Salt
- Unsalted butter
- Eggs
- 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.
Step-by-Step: How to Make Apple Frangipane Tart
My Tips for a Bakery-Style Apple Tart
- Get your eggs for the frangipane out of the fridge before you start making the crust. They need to be at room temperature for the frangipane, to prevent it from curdling and looking chunky.
- To easily slice this tart, I recommend using a tart pan with a removable bottom and 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.
Apple Frangipane Tart
developed & tested by:
Equipment
- 10-inch tart pan (with a removable bottom)
Ingredients
CRUST
- 2 cups all purpose flour (250g)
- ¼ cup granulated sugar (50g)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt (use table salt or fine sea salt)
- 8 Tablespoons unsalted butter, melted (115g)
FRANGIPANE
- 6 Tablespoons unsalted butter, softened to room temperature (85g)
- ½ cup granulated sugar (100g)
- ¼ teaspoon salt (use table salt or fine sea salt)
- 2 large eggs, at room temperature
- 2 teaspoons almond extract
- 1½ cups almond flour (150g)
TOPPINGS
- ½ pound apples (about 1 large or 2 medium apples) (225g)
- 2 Tablespoons powdered sugar
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.
- 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
- Apples: Use a variety ideal for baking such as Granny Smith, Honeycrisp, Golden Delicious, Fuji, or Jonagold.
- Almond Flour: Almond meal is not the same as almond flour, since it's a little more coarse, and could make your frangipane gritty.
- Storing: 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.
Nutrition
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Madalin says
Great recipe. Can you advise if I wanted to add apple puree to the tart, could I add over top of Frangipane or could I incorporate the apple puree into the Frangipane (I would be using mashed apple for the puree). Thanks for your guidance.
Carissa Erzen says
Hi Madalin, I haven't added apple puree to this tart before, but I wouldn't recommend mixing it into the frangipane, since it would add excess moisture. I think spreading it on top after the tart bakes would be a great way to add the texture & flavor of apple puree without risking the crust or frangipane turning soggy. Let me know how yours turns out!
Sarah says
Please could you include metric measurements on your recipe? I have no idea what the cup sizes are. I’ve googled it but they vary and you don’t say which country cup sizes they are (the advantage of metric is it’s the same for everyone). I really want to make this!
Carissa Erzen says
Hi Sarah, I just added metric measurements to the recipe card! I have been meaning to go back and add metric measurements to all my recipes, I hope to be able to do that soon. Let me know if you have any other questions about the recipe, and I hope you enjoy it! Thanks!
Lui says
My family was shocked I could make such dessert, steps are easy to follow and turned out great. Thank you for sharing
Carissa Erzen says
I'm so glad to hear they were impressed! Way to go!
Bima says
Sheeeesh, this looks gooood!
flora says
This turned out pretty and delicious!
Carissa Erzen says
Aww I'm so glad! This tart is one of my favorite desserts!
SK says
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 says
Yayy! Thank you! 😀
Hulina says
My guests were impressed. Thank you!!
Carissa Erzen says
Hi Hulina, that's wonderful to hear!
Carissa Erzen says