This Apple Frangipane Tart combines a buttery Sweet Shortcrust Pastry (Pâte Sucrée), 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.
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.
Video
Notes
Stop mixing as soon as all the flour has been incorporated to avoid overworking the pastry.
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.