There’s something truly irresistible about the combination of tender apples and rich frangipane in a crisp tart shell. Our Apple Frangipane Tart recipe brings together these classic flavors into a dessert that’s both elegant and comforting. Originating from French patisserie tradition, frangipane is an almond cream that adds a luscious texture and nutty depth to the tart.
Ingredients
To create a classic and sumptuous Apple Frangipane Tart, we carefully select every ingredient to build layers of flavor and texture. Below are detailed lists of ingredients for each component of the tart.
For the Tart Crust
We start with a buttery, flaky crust to support the rich filling and juicy apples:
- 1 ¼ cups (160g) all-purpose flour, sifted
- ¼ cup (30g) powdered sugar
- ½ tsp fine sea salt
- 8 tbsp (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tbsp cold water
For the Frangipane Filling
Our frangipane is a luscious almond cream that brings depth and moisture:
- ¾ cup (90g) almond flour, finely ground
- ½ cup (100g) granulated sugar
- 6 tbsp (85g) unsalted butter, softened
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tbsp all-purpose flour
For the Apple Topping
The fresh apple layer adds natural sweetness and a tender bite:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1 tbsp freshly squeezed lemon juice (to prevent browning)
- 1 tbsp granulated sugar (optional, based on apple sweetness)
- ½ tsp ground cinnamon (optional for warmth)
For the Glaze
- ¼ cup apricot jam
- 1 tbsp water
| Ingredient Category | Key Ingredients | Purpose |
|---|---|---|
| Tart Crust | Flour, butter, egg yolk | Creates a flaky and sturdy base layer |
| Frangipane Filling | Almond flour, butter, sugar, egg | Provides rich, nutty, creamy texture |
| Apple Topping | Apples, lemon juice, sugar, cinnamon | Adds fresh, sweet, and slightly tart flavor |
| Glaze | Apricot jam, water | Gives glossy finish and traps moisture |
Equipment Needed
To create the perfect Apple Frangipane Tart we need to gather the right equipment for precise and efficient preparation. Here’s the list of essential tools that ensure each step—from crust to glaze—is flawless:
- 9-inch tart pan with removable bottom: Allows easy removal while maintaining the tart’s shape and crisp edges.
- Mixing bowls: Use medium and large bowls for combining ingredients separately for the crust and the frangipane filling.
- Electric mixer or stand mixer: Makes creaming butter and sugar for the frangipane smooth and consistent.
- Rolling pin: To roll out the tart dough evenly for a thin, flaky crust.
- Measuring cups and spoons: Accurate measurements guarantee successful texture and taste.
- Paring knife or apple corer: For peeling, coring, and slicing apples uniformly.
- Spatula and wooden spoon: For folding and mixing ingredients gently to preserve the almond cream’s light texture.
- Cooling rack: Allows the tart to cool evenly preventing sogginess underneath.
- Pastry brush: Essential to apply the shiny glaze over the apple topping for an attractive finish.
| Equipment | Purpose |
|---|---|
| 9-inch tart pan | Shape and bake tart, easy release |
| Mixing bowls | Separate preparation of dough and filling |
| Electric mixer | Cream butter and sugar for smooth filling |
| Rolling pin | Roll dough evenly for flaky crust |
| Measuring cups & spoons | Ensure ingredient precision |
| Paring knife/apple corer | Prepare apples uniformly |
| Spatula/wooden spoon | Mix and fold gently |
| Cooling rack | Cool tart evenly |
| Pastry brush | Apply glaze for glossy, professional look |
Using the correct equipment will make our Apple Frangipane Tart preparation smoother and help us achieve that perfect balance of flaky crust, creamy almond filling, and tender apple topping every time.
Prep Work
To create a flawless Apple Frangipane Tart, we focus on precise preparation of each component. Proper prep work ensures each layer achieves its ideal texture and flavor.
Preparing the Tart Crust
- Begin by chilling the butter to cold but not frozen. Cut 1 cup of unsalted butter into small cubes.
- In a large bowl combine 1 ¼ cups all-purpose flour, 2 tablespoons granulated sugar, and ¼ teaspoon salt.
- Use a pastry cutter or fingertips to blend butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
- Gradually add 3 to 4 tablespoons ice-cold water, mixing gently until the dough just comes together.
- Form the dough into a disk and wrap tightly with plastic wrap. Refrigerate for at least 1 hour to firm up.
- When cold, roll out the dough evenly on lightly floured surface to fit a 9-inch tart pan.
- Carefully press the dough into the pan, trimming excess edges. Chill again for 30 minutes to prevent shrinking during baking.
Preparing the Apples
- Select firm, tart apples such as Granny Smith or Braeburn for the best balance with sweet frangipane.
- Wash and peel 3 medium apples.
- Core the apples and slice them thinly, about 1/8 inch thick for uniform cooking and elegant layering.
- Toss slices lightly with 1 tablespoon lemon juice to prevent browning and enhance brightness.
Making the Frangipane
- In a medium bowl combine ½ cup unsalted butter, softened, and ½ cup granulated sugar.
- Cream the mixture with an electric mixer on medium speed until light and fluffy (about 3 minutes).
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon pure vanilla extract.
- Gradually fold in 1 cup almond flour and 2 tablespoons all-purpose flour until smooth.
- The frangipane batter should be thick yet spreadable, rich with the aroma of almonds.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Unsalted butter | 1 cup + ½ cup | Cube (for crust) and softened (for frangipane) |
| All-purpose flour | 1 ¼ cups + 2 tbsp | For crust and frangipane |
| Granulated sugar | 2 tbsp + ½ cup | For crust and frangipane |
| Salt | ¼ tsp | For crust |
| Ice-cold water | 3-4 tbsp | For crust |
| Medium apples | 3 | Peeled, cored, sliced |
| Lemon juice | 1 tbsp | Toss apple slices |
| Eggs | 2 large | For frangipane |
| Vanilla extract | 1 tsp | For frangipane |
| Almond flour | 1 cup | For frangipane |
This detailed Prep Work lays the foundation for our luscious Apple Frangipane Tart.
Directions
Follow these precise steps to create the perfect Apple Frangipane Tart with a golden crust, luscious almond filling, and elegantly arranged apples.
Blind Baking the Tart Crust
- Preheat the oven to 350°F (175°C).
- Roll out the chilled tart dough evenly to fit a 9-inch tart pan.
- Carefully press the dough into the pan, trimming excess edges.
- Line the crust with parchment paper or aluminum foil.
- Fill the lined crust with pie weights or dried beans to prevent rising.
- Bake for 15 minutes until the edges look set and slightly golden.
- Remove the weights and lining; bake for an additional 5 minutes to dry the base.
- Let the crust cool slightly before filling.
Filling the Tart with Frangipane
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually fold in the almond flour and all-purpose flour until the mixture is smooth and spreadable.
- Spread the frangipane evenly over the blind-baked tart crust, covering the base completely.
Arranging the Apples on the Tart
- Prepare the sliced apples — firm varieties like Granny Smith or Braeburn work best.
- Starting from the outer edge, arrange apple slices in slightly overlapping concentric circles, working toward the center.
- Ensure the apple slices are pressed gently into the frangipane to help them adhere during baking.
- Leave a small space in the center for a decorative apple slice or additional almond flakes if desired.
Baking the Tart
- Place the filled tart on the center rack of the preheated oven.
- Bake at 350°F (175°C) for 35 to 40 minutes.
- The tart is done when the frangipane is set and golden and the apples are tender and lightly caramelized.
- Remove the tart from the oven and allow it to cool on a wire rack for at least 15 minutes.
Applying the Glaze
- Warm 2-3 tablespoons of apricot jam with 1 tablespoon of water until smooth.
- Using a pastry brush, gently brush the glaze over the warm apple surface.
- This step adds a beautiful glossy finish and enhances the tart’s flavor.
- Let the glaze set for 10 minutes before slicing and serving.
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Blind bake crust | 350°F (175°C) | 15 + 5 mins | Use weights to prevent rising |
| Bake filled tart | 350°F (175°C) | 35 – 40 mins | Look for golden frangipane and tender apples |
| Glaze application | Warm Jam | 2-3 mins | Enhances shine and flavor |
Serving Suggestions
To fully enjoy our Apple Frangipane Tart, we recommend serving it with accompaniments that complement its rich almond flavor and tender apple topping. Here are some of our favorite ways to elevate the experience:
Pairing with Beverages
- Hot Drinks: Serve the tart alongside a cup of strong black coffee or spiced chai tea. The warmth and subtle bitterness balance the sweetness and richness of the frangipane.
- Cold Drinks: A glass of dry white wine, such as a Sauvignon Blanc, or a sparkling apple cider adds crispness that highlights the tart’s fruity and nutty layers.
Serving Temperature
- Enjoy the tart warm or at room temperature. If served warm, briefly reheat slices in a low oven (about 300°F for 5–7 minutes) to restore the buttery crispness of the crust and the melty texture of the filling.
- For a cool contrast, serve with a dollop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. The creamy texture enhances the almond notes while softening the tart’s richness.
Garnishing Ideas
- Sprinkle lightly with toasted sliced almonds to boost the nutty aroma and add crunch.
- Dust a small amount of powdered sugar on top for an elegant finish before serving.
- Add a few fresh mint leaves to brighten the presentation and introduce a refreshing herbal note.
Portion and Presentation
| Serving Suggestion | Details |
|---|---|
| Tart Slice Size | Cut into 8 equal wedges for ideal portions |
| Plate Presentation | Use a dessert plate with a clean, minimalistic look |
| Accompaniments Placement | Place ice cream or whipped cream beside the slice |
“The magic of an Apple Frangipane Tart lies in balancing its textures: crunchy, creamy, and tender, served with simple yet thoughtful accompaniments.“
By pairing our Apple Frangipane Tart with these beverages and garnishes, we ensure a memorable dessert experience that highlights every aspect of this classic French treat.
Storage Tips
Proper storage of our Apple Frangipane Tart ensures it maintains its delicate texture and rich flavors. Follow these steps to keep your tart tasting fresh and delightful.
Cooling Before Storing
Allow the tart to cool completely on a cooling rack before storing. This prevents condensation which can make the crust soggy and affect the frangipane filling texture.
Room Temperature Storage
- If consuming within 24 hours, store the tart loosely covered with aluminum foil or in a cake dome at room temperature.
- Keep it away from direct sunlight and heat sources to retain the tender apples and crisp crust.
Refrigeration
To extend freshness up to 3-4 days:
- Wrap the tart tightly with plastic wrap or place it in an airtight container.
- Refrigeration slows spoilage but may slightly soften the crust. Reheat briefly before serving to restore crispness.
Freezing for Long-Term Storage
For keeping the tart longer than four days, freezing is the best option. Follow these steps:
| Step | Instructions |
|---|---|
| Cool Completely | Ensure the tart is fully cooled before freezing. |
| Portion | Cut into individual slices for easier thawing. |
| Wrap | Wrap each slice tightly in plastic wrap and foil. |
| Label | Mark with date and contents for easy identification. |
| Freeze | Store in the freezer for up to 2 months. |
Thawing and Serving
- Thaw frozen slices overnight in the refrigerator.
- Warm slices in a preheated oven at 325°F (160°C) for 5-7 minutes to re-crisp the crust and refresh the almond aroma.
- Avoid microwaving as it can soften the tart too much and alter texture.
“Proper storage preserves the balance of flavors and textures that make the Apple Frangipane Tart a truly memorable dessert.”
By following these Storage Tips we ensure our tart delights taste as flawless as the moment they come fresh from the oven.
Conclusion
This Apple Frangipane Tart recipe brings together classic flavors and textures that never fail to impress. With the right ingredients and tools, we can create a dessert that’s both elegant and comforting. Whether enjoyed fresh or reheated, it offers a perfect balance of flaky crust, creamy almond filling, and tender apples.
By following the steps carefully and storing the tart properly, we ensure every bite stays delicious. It’s a wonderful treat to share with family and friends or to savor on our own anytime we crave something special.
Frequently Asked Questions
What is an Apple Frangipane Tart?
Apple Frangipane Tart is a classic French dessert featuring a flaky tart crust filled with almond cream (frangipane) and topped with thinly sliced apples. It blends tender apple slices with a rich, creamy almond filling for a balanced and elegant treat.
What ingredients are needed for the tart crust?
The tart crust requires butter, all-purpose flour, sugar, salt, and cold water. These create a buttery, flaky base that supports the filling and topping without becoming soggy.
What is frangipane, and why is it used?
Frangipane is a creamy almond filling made from butter, sugar, eggs, almond flour, and all-purpose flour. It adds richness and a moist, tender texture that complements the apple topping perfectly.
What apples are best for this tart?
Firm and tart apple varieties like Granny Smith or Braeburn are ideal. They hold their shape well during baking and provide a nice balance of sweetness and acidity.
What equipment do I need to make the tart?
Essential tools include a 9-inch tart pan with a removable bottom, mixing bowls, an electric mixer, a rolling pin, measuring cups and spoons, a paring knife or apple corer, a spatula, a cooling rack, and a pastry brush.
How is the tart crust prepared?
Chill the butter, mix dry ingredients, then incorporate butter and cold water to form dough. Roll it out evenly and chill before blind baking with weights to prevent rising.
How do you assemble the Apple Frangipane Tart?
First, blind bake the crust, spread the frangipane filling evenly, arrange thin apple slices in concentric circles on top, and bake until golden and tender. Finish with a warm apricot glaze.
How should the tart be served?
Serve warm or at room temperature. It pairs well with coffee, chai tea, dry white wine, or sparkling apple cider. Optional garnishes include vanilla ice cream, whipped cream, toasted almonds, or powdered sugar.
What are the best storage methods for the tart?
Store at room temperature for up to 24 hours, refrigerate up to 3–4 days, and freeze for longer periods. Always cool completely before storing to maintain texture and flavor.
Can the tart be reheated?
Yes, reheat slices gently to restore crust crispness. Avoid overheating to keep the filling creamy and the apples tender.