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Frangipane Apple Tart - A Classic French Dessert

5 from 1 vote
Fresh Apples Nestled in Almond Frangipane
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Prep Time:30 minutes
Cook Time:1 hour
Freezer Time:45 minutes
Course: Dessert
Cuisine: French
Keyword: Almond Apple Tart, Classic French Apple Tart, Frangipane Apple Tart

Equipment

  • 9" Tart Pan with Removable Bottom
  • Food Processor
  • Mandoline Slicer

Ingredients

Shortcrust Pastry

  • 9 Tbsp Very Cold Butter, cut into small pieces
  • 1¼ Cup All Purpose Flour Can be substitute with Einkorn
  • 1/2 Cup Powdered Sugar
  • 1/4 tsp Salt
  • 1/2 Cup Finely Ground Almond Flour
  • 1 Large Egg, Beaten

Frangipane

  • 1/2 Cup Butter, softened
  • 1/2 Cup Fine Sugar
  • 1 Cup Finely Ground Almond Flour
  • 1/4 Cup All Purpose Flour Can be substituted with Einkorn
  • 1/2 tsp Baking Powder
  • 2 Tbsp Calvados (French Apple Brandy) You can substitute with traditional Brandy
  • 2 Large Eggs, Beaten
  • 1 tsp Almond Extract

Apple Topping

  • 2-3 Apples, Thinly Sliced
  • 1/4 Cup Lemon Juice
  • Ice Water

Glaze

  • 3-4 Tbsp Apricot Jam

Instructions

Make Pastry:

  • Add Flour, Powdered Sugar, Salt, and Almond Flour to the bowl of a food processor. Pulse a couple times to combine ingredients.
  • Add Butter pieces. Pulse until the Butter is coarsely cut in, some pieces will be the size of oatmeal, others the size of peas.
  • Add beaten Egg, a little at a time, pulsing after each addition.
  • Once all of the egg is added, process the dough in long pulses, about 10 seconds each, until it comes together into large clumps.
  • Turn out onto a large piece of plastic wrap. Cover with another large piece of plastic wrap. Press the dough into a 7"-8" circle that is about 1/2" thick. Wrap edges of plastic wrap under the dough circle, so the dough is completely covered, top and bottom.
  • Pop your dough in the freezer for 15-20 minutes until very cold, but not frozen.
  • After 15 minutes in freezer, remove the dough and unwrap. Place on a piece of parchment paper and roll out into a 12" round, about 1/8" thick. It will be nice and stiff, and very workable.
  • Transfer dough to your tart pan. Press into the corners and up the sides. Trim the edges so there is a little extra sticking over the top of the pan. Gently crimp the top with your thumb and pointer finger to make a "fluted" edge.
  • Pop the formed crust back into the freezer for at least 30 minutes, preferably longer.
  • Preheat oven to 375℉.
  • Remove tart crust from freezer. Puncture the bottom of the crust all over with a knife, creating vent holes for the steam as it is baking.
  • Bake for 10-15 minutes. Remove from oven and press the bottom down with a piece of foil as it will more than likely have bubbled up a bit. Return to the oven for 5-10 minutes, until golden brown.
  • Remove Crust from oven. Set aside.

Apples

  • While crust is baking prepare the Apples. Cut Apples in half, and core using a paring knife. Use a mandolin (or you can cut very thinly with a knife) to cut the Apple halves into thin slices, shaped like half-moons.
  • Place the apples in a bowl filled with ice water and lemon juice until you are ready to assemble the tart. This will prevent them from browning.

Frangipane

  • While your crust is baking, combine the Butter, Sugar, Almond Flour, AP Flour, Baking Powder, Brandy, Eggs, and Almond Extract in bowl of electric mixer and beat on medium speed for 2-3 minutes.

Assemble and Bake

  • Remove crust from oven. Let cool a bit.
  • Turn oven up to 400℉.
  • Scoop the Frangipane filling into the crust and spread evenly into the crust, taking care to create a level top.
  • Arrange apples, peel side up, starting from the outside of the tart, working in in concentric rings. Dab Apples on a paper towel to remove excess water. You will nestle the slices into the frangipane. Depending on the size of the apples, you may only get one ring, with apples in the middle. If you have smaller apples, you may get two rings, then the middle apples.
  • Once Apples are added and arranged, pop the tart into the oven. Bake for 20 minutes at 400℉.
  • After 20 minutes, turn the oven down to 350℉ and continue to bake for at least 20 more minutes (or more) until the frangipane is golden and cooked through. Take note of the frangipane in the center of the tart, checking for doneness.
  • Remove from oven and brush with warmed Apricot Jam. Leave to cool before removing from the tart pan.
  • Serve warm or cold, with a dollop of Whipped Cream. Enjoy!