This Apple Frangipane Tart combines a buttery Sweet Shortcrust Pastry (Pâte Sucrée), Cinnamon Almond Cream Filling and fresh Apple slices. It is a beautiful, elegant and comforting dessert that is perfect for afternoon tea, a dinner party or to serve for the Holidays.
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Why we love this recipe
This Apple Frangipane Tart is a delicious and fun twist on the classic French Pear Frangipane Tart (Tarte Bourdaloue). It uses similar components with the crispy pastry shell (Pâte Sucrée) and moist almond cream filling, but the fresh apple slices add a delicious crunch to the recipe.
The apple tart offers a great combination of flavours and textures. From the sweet and spicy almond filling to the fresh, slightly crunchy apple topping and the crispy, cookie-like sweet pastry crust. It is a real crowd pleasing dessert!
What is a Frangipane Tart
A Frangipane Tart is a classic French dessert that combines a pastry crust filled with an almond cream filling (sometimes called frangipane filling) and topped with some fruits like Apples, Pears (Pear Frangipane Tartlets) or even Peach (Peach Frangipane Tart).
The word "frangipane" refers more to the name of the dessert than to the almond cream filling here. In classic French Pastry, a frangipane cream is actually made from combining an almond cream and pastry cream.
Ingredients
Scroll down to recipe card below for all quantities
For the Sweet Shorcrust Pastry (Pâte Sucrée)
- Wet Ingredients: very soft unsalted Butter, Icing Sugar (or Confectioner's Sugar) and an Egg (medium to large size, at room temperature).
- Dry Ingredients: a mix of Almond Meal (or Almond Flour), Plain / All-Purpose Flour and a pinch of Fine Salt.
For the Almond Cream Filling
- Butter: Unsalted and very Soft (at room temperature).
- Egg: medium to large sized eggs, at room temperature. Ideally, you want the same weight of eggs than butter and almond meal.
- Almond Meal: you can use both blanched or un-blanched almond meal made from corse ground almonds. Almond flour will work too but it will give you a slightly different texture with less of a crunch.
- Cinnamon: optional, but a great way to add lots of flavours to the apple frangipane tart.
Optionally, you can also add a little bit of Vanilla Extract or Almond Extract to the filling for a stronger flavour.
For the Apple Toppings
- Apples: you might need 2 to 3 apples, depending on their sizes and how much apple you want to add to the tart. See FAQs section below for the best apple variety.
- Butter: melted to be brushed over the apples before baking
To finish the tart, I added some flaked almonds. I prepared a simple syrup (made from water, sugar and vanilla) to brush over the apples once out of the oven. This will give the dessert a beautiful shine, but is completely optional.
Variation
- Replace the Almond Meal with Hazelnut Meal for a deeper, earthier flavour.
- Add more spices such as nutmeg, cardamom or even ginger!
- Poach the apples and place the halves over the almond cream for a soft, melt-in-your-mouth fruit texture.
How to make Apple Almond Tart
1. Making the Sweet Shortcrust Pastry
The Sweet Shortcrust Pastry can be prepared in advance and kept in the fridge unbaked for 24 hours, or at room temperature once baked for 24 hours.
- Photo 1: Place the soft Butter and sifted Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer). Cream together for a couple of minutes or until light and smooth.
- Photo 2: Add the Egg (you can whisk it separately first) and Almond Meal. Mix until combined, stopping to scrape the side of the bowl if needed. You should get a corse paste.
- Photo 3: Add sifted Flour and Salt.
- Photo 4: Mix on low. Stop as soon as the dough comes together into a rough mixture to avoid overworking the pastry.
Traditionally, a technique called "fraisage" is done at this stage. With the palm of your hand, gently press the dough out then pick it back and place back over the centre of the pastry. Keep on going until the dough is very smooth.
2. Rolling the pastry & lining the tart pan
- Place the pastry dough over a large sheet of baking paper or parchment paper. Bring it together into a ball then slightly press on it to create a disk. Cover with a second sheet of baking paper.
- Photo 5: roll the pastry to be about about 4 mm (1/8 inch) thick. I recommend using a rolling pin with thickness rings to get an even thickness. Place the rolled pastry in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
- Photo 6: Remove the baking paper and place the pastry inside a 24 cm (9,5-inch) tart pan, preferably with a removable bottom.
- Gently press the pastry down into the corner of the tart tin to create a 90 degree angle. If it cracks, simply patch it up with your fingers.
If the pastry seems to be too hard to easily handle, leave it to come back to room temperature for a few minutes. If it gets too soft, place back in the fridge for a few minutes.
- Photo 7: Cut off any excess with a small pairing knife and place back in the fridge for at least 1 hour, or preferably overnight (or for up to 24 hours).
- Photo 8: Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Dock the pastry (prick the bottom of the pastry with a fork) and place the tin in the freezer while the oven is preheating.
- Blind bake for 15 to 20 minutes or until the bottom feels dry to the touch. Set aside to cool down.
If the pastry has been properly chilled and rested, it shouldn't need any pie weights, dry beans or rice to par-bake. You actually want to avoid covering the bottom as we are trying to bake it as much as possible before adding the filling.
3. Making the frangipane filling
- Photo 9: Place the soft Butter and Sugar in a medium size bowl. Cream together on medium speed for about 2 to 3 minutes. The mixture should appear very soft and creamy.
I used a hand mixer for this step but a stand mixer will work fine too. You could also do it by hands with a spatula.
- Photo 10: whisk the eggs in a separate bowl and add them to the butter mixture. Slowly mix to incorporate them until combined. If the butter was too cold, the mixture might start to curdle. Don't worry, it will come back together later.
- Photo 11: Add the Almond Meal and Cinnamon and slowly mix until a thick paste comes together.
If making in advance, the almond filling can be kept in the fridge in an airtight container. Alternatively, store in the mixing bowl topped with plastic wrap touching the surface of the cream.
- Photo 12: Spread the almond filling over the par-baked tart crust.
I placed the cream in a pastry bag to evenly pipe it over the tart but you can simply use a spoon or small offset spatula. Set aside.
4. Preparing the apples and assembling the tart
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit again.
- Photo 13: Peel, core and cut the apples in half. Using a sharp knife, cut out each halves into thin slices.
- Photo 14: Place the apple slices over the almond cream. I made a rose pattern by making circles of apple slices that slightly overlap each other, starting from the edges of the tart and making my way towards the centre.
You can add as much or as little apples as you want here; simply layer the apple slices more tightly to use more apples. I ended up using about 2 small apples.
- Photo 15: Melt the butter and brush it over the apple slices.
- Optionally, top the apples with some almond flakes. You could also sprinkle some raw sugar over the tart for extra crunch.
- Bake for 40 to 45 minutes, or until the almond filling has puffed up slightly and the apples are soft. Place on a wire rack and leave to cool down completely.
If the apples seem to be browning or burning before the tart has finished baking, cover it with aluminum foil.
- Photo 16: optionally, prepare a simply syrup by reducing water, sugar and vanilla paste in a small saucepan until it starts to thicken. When the apple frangipane tart is just out of the oven, brush the top with the warm syrup.
Note that the syrup will turn quite thick and sticky as it cools down so you want to prepare it just before the tart comes out of the oven.
- Serve lukewarm or cold, on its own or topped with some pouring custard or vanilla ice cream.
Recipe FAQs
Technically speaking, a frangipane and almond cream are two different cream fillings in French Pastry. A frangipane cream is a mix of almond cream and pastry cream, and is usually only used to make Galette des Rois.
The word "frangipane" in "apple frangipane tart" refers more to the dessert as a whole rather than to the cream used as a filling here.
A Bakewell Tart combines a tart crust with an almond filling but has a layer of jam in between. It is not usually topped with fruits. A Frangipane Tart also combines a pastry crust and almond cream filling (or frangipane cream) but is usually topped with fruits.
You want to use a variety of apple that will turn soft in the oven but won't turn soggy or release too much water. I used Pink Lady Apples here, but you could also use Granny Smith Apples for a more tangy flavour. For a sweeter finish, use Crispin Apples or Golden Delicious Apples.
To give the apple frangipane tart a shiny finish, you can brush it with a simply syrup when just out of the oven. It is made by reducing the same quantity of water and sugar (and optionally a little bit of vanilla paste) on the stove until it starts to thicken.
Alternatively, you could also mix some apricot jam with a little bit of water to thin it out. It will give you a similar sweet glaze effect.
Tips & Tricks
- The key to get a tart crust that does not shrink or collapse in the oven is to rest and chill the pastry for a long time each time you handle. For the best result, leave the pastry to rest in fridge overnight (or up to 24 hours) once lined inside the tart tin.
- The almond cream filling can be prepared in advance and kept in the fridge for up to a day, covered with plastic wrap. Let it come back to room temperature before using it so that it is soft enough to spread around.
- How do you know when frangipane is cooked: the cream will have risen and puffed when properly cooked. It should have a nice golden colour. Make sure the oven is not set on a high temperature. It would make the butter inside the filling melt quickly, resulting on a soggy and wet cream.
Storing & Freezing
Making ahead: both the pastry and filling can be prepared in advance (up to 24 hours) and assembled just before baking.
- The pastry can be kept for 24 hours in the fridge, either rolled between the baking paper sheets or inside the tart tin, covered with crunched up baking paper.
- The almond cream should be stored in the fridge covered with plastic wrap touching its surface so that it does not dry out. Allow for it to slightly come back to room temperature before using it to fill the tart.
Storing: once baked, the apple almond tart should be kept in the fridge. It will last for up to 3 days. It can be served cold and slightly re-heated before serving.
Freezing: I don't recommend freezing the finished tart as it will impact the final texture. The unbaked pastry can be frozen, either rolled out flat or inside the tart pan.
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Recipe
Apple Frangipane Tart
Ingredients
Sweet Shortcrust Pastry (Pate Sucree)
- 100 gr Unsalted Butter - soft, at room temperature
- 50 gr Icing Sugar - sifted
- 1 large Egg - at room temperature
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Almond Cream Filling
- 100 gr Unsalted Butter - soft, at room temperature
- 75 gr Caster Sugar
- 2 large Eggs
- 100 gr Almond Meal
- 1 teaspoon Ground Cinnamon - optional
Apple Topping
- 15 gr Unsalted Butter - melted
- 2 to 3 small Apples
- Almond Flakes - to taste, optional
Vanilla Syrup Glaze (optional)
- 30 ml Water
- 30 gr Caster Sugar
- 1 teaspoon Vanilla Paste - or vanilla extract
Disclaimer
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
Instructions
Sweet Shortcrust Pastry (Pate Sucree)
- Place the soft Butter and sifted Icing Sugar in the bowl of your stand mixer fitted with the paddle attachment. Cream together for a couple of minutes or until light and smooth.
- Mix in the Egg and Almond Meal, stopping to scrape the side of the bowl when required. Add the sifted Flour and Salt and slowly mix until it the mixture comes together into a rough mixture (see note 1).
- Place the pastry over a large sheet of baking paper. Do a "fraisage": With the palm of your hand, gently press the dough out then pick it back and place back over the centre of the pastry. Keep on going until the dough is very smooth.
- Cover with a second sheet of baking paper. Roll into a large disk that is about 4 mm (1/8 inch) thick (see note 2). Place in the fridge to chill and rest for at least 1 hour, or up to 24 hours.
- Remove the baking paper and place inside a 24 cm / 9,5-inch Tart Pan with Removable Bottom. Gently press the pastry down into the corner of the pan to create a 90 degree angle (see note 3). Cut off any excess with a small pairing knife and place back in the fridge for at least 1 hour, preferably overnight (or up to 24 hours).
- Dock the pastry (prick the bottom of the pastry with a fork) and place it in the freezer while you preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Take out of the freezer and bake for 15 to 20 minutes or until the bottom feels dry to the touch (see note 4). Set aside to cool down.
Almond Cream Filling
- In a medium size bowl, cream together the soft Butter and Sugar on medium speed for about 3 minutes (using a hand mixer - or in your stand mixer). The mixture should appear soft and smooth.
- Slowly mix in the eggs (I pre-whisk them separately first) until fully incorporated (see note 5). Add the Almond Meal and Cinnamon and slowly mix until a thick paste comes together.
- Spread the almond filling over the par-baked tart crust (see note 6) and set aside.
Apple Topping
- Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.
- Melt the butter and set aside. Peel, core and cut the apples in half. Using a sharp knife, cut out each halve into thin slices.
- Place the apple slices over the almond cream. To make a rose pattern, layer the apple slices in circles (slightly overlapping each slice), starting from the edges of the tart and making your way towards the centre (see note 7)
- Brush the apple slices with the melted butter and optionally top with some flaked almonds.
- Bake for 40 to 45 minutes, or until the almond filling has puffed up slightly and the apples are soft.
Vanilla Syrup Glaze (optional)
- Optionally, preparing a simply syrup while the tart is finishing baking (see note 8). Place the water, sugar and vanilla in a small saucepan and cook on medium low for a few minutes. Leave to simmer until the sugar has melted and the syrup starts to slightly thicken.
- Brush the hot syrup over the tart when just out of the oven. Leave to cool down completely before removing from the tart pan.
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Notes
- Stop mixing as soon as all the flour has been incorporated to avoid overworking the pastry.
- I recommend using a rolling pin with thickness rings to get an even thickness.
- If the pastry seems to be too hard to easily handle, leave it to come back to room temperature for a few minutes. If it gets too soft, place back in the fridge for a few minutes. If the pastry cracks, simply patch it up with your fingers.
- I am not using any pie weights here as we are trying to bake the bottom of the pastry as much as we can before adding the filling. If the pastry has been properly chilled and rested, it shouldn't need any weights to keep its shape.
- If the butter was too cold, the mixture might start to curdle. Don't worry, it will come back together later.
- I placed the cream in a pastry bag to evenly pipe it over the tart but you can simply use a spoon or small offset spatula.
- You can add as much or as little apples as you want here; simply layer the apple slices more tightly to use more apples. I ended up using about 2 small apples.
- Alternatively, you could also mix some apricot jam with a little bit of water to thin it out. It will give you a similar sweet glaze effect.
