Apple Frangipane Tart
This delicious apple frangipane tart is one of the BEST tarts you'll ever eat! The homemade press-in crust is like a giant crunchy cookie spiced with a little cinnamon. The frangipane is so creamy & full of nutty almond flavor, which tastes great with the baked apple slices.
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) (use a variety ideal for baking such as Granny Smith, Honeycrisp, Golden Delicious, and Jonagold)
- 2 Tablespoons powdered sugar
- ½ cup sliced almonds (40g)
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.
Nutrition
Serving: 1 sliceCalories: 370kcalCarbohydrates: 36gProtein: 7gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 110mgPotassium: 86mgFiber: 3gSugar: 17gVitamin A: 459IUVitamin C: 1mgCalcium: 53mgIron: 2mg
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