A delicate and buttery tart filled with rich almond frangipane and topped with intricately layered, paper-thin apple slices arranged in a stunning spiral—this refined dessert is as delicious as it is beautiful. Ideal for special occasions, holidays, or a cozy afternoon tea, this apple frangipane tart showcases both elegance and flavor in every slice.
Why You’ll Love This Recipe
This tart combines a crisp, buttery pastry crust with a velvety almond filling and tender, cinnamon-kissed apples. It’s a dessert that looks impressive but is quite approachable to prepare. The contrast of textures—crunchy crust, creamy frangipane, and soft apples—makes every bite a sensory delight. Whether you’re an experienced baker or trying something new, this tart delivers sophisticated results with minimal fuss.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Tart Crust:
- 1¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp ice water
For the Almond Frangipane:
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 cup almond flour
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 tbsp all-purpose flour
For the Apple Topping:
- 2–3 small apples (e.g., Pink Lady), very thinly sliced with peel on
- 1 tbsp lemon juice
- 1 tbsp sugar
- ½ tsp cinnamon
- Apricot jam or honey for glazing
Directions
- Prepare the tart crust: In a food processor, pulse together the flour and powdered sugar. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water. Pulse until the dough begins to come together, adding the extra water if needed. Form the dough into a disk, wrap in plastic, and chill for 30 minutes.
- Shape and blind bake: Roll out the chilled dough and press it into a 9-inch tart pan. Prick the base with a fork and place the pan in the freezer for 15 minutes. Meanwhile, preheat the oven to 350°F (175°C). Blind bake the crust with pie weights for 12 minutes, then remove the weights and bake for another 5 minutes. Let cool slightly.
- Make the frangipane: In a bowl, cream the softened butter and sugar together until light. Beat in the eggs one at a time. Stir in the almond flour, all-purpose flour, vanilla extract, and almond extract if using.
- Assemble the tart: Spread the frangipane filling evenly into the cooled tart crust.
- Prepare the apples: Toss the thinly sliced apples with lemon juice, sugar, and cinnamon. Starting from the outer edge, layer the apple slices in a spiral pattern, slightly overlapping, until the tart is fully covered.
- Bake the tart: Bake the assembled tart for 35–40 minutes, or until the frangipane is golden and set.
- Glaze and cool: While still warm, brush the top of the tart with warmed apricot jam or honey for a glossy finish. Allow to cool before serving.
Servings and timing
This recipe yields 8 servings.
Prep time: 30 minutes
Chill time: 45 minutes (combined)
Bake time: 40–45 minutes
Total time: Approximately 2 hours
Variations
- Pear Frangipane Tart: Substitute apples with thinly sliced pears for a similar yet subtly different flavor.
- Rustic version: Use a galette-style crust and shape the tart free-form without a pan.
- Nut variations: Replace almond flour with hazelnut or pistachio flour for a unique twist.
- Gluten-free crust: Use a gluten-free flour blend for the tart base to accommodate dietary needs.
- Spiced frangipane: Add a pinch of cardamom or nutmeg to the filling for added warmth.
storage/reheating
Store any leftover tart in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm slices in a 300°F (150°C) oven for 10–15 minutes. This helps to revive the crisp texture of the crust.
FAQs
What is frangipane?
Frangipane is a sweet almond-flavored filling made from butter, sugar, eggs, and ground almonds. It is commonly used in tarts and pastries.
Can I make this tart in advance?
Yes, you can prepare and assemble the tart a day ahead. Store it unbaked in the refrigerator and bake just before serving.
Can I freeze the tart?
Yes, once fully baked and cooled, wrap the tart tightly and freeze for up to one month. Thaw and warm in the oven before serving.
Do I need to peel the apples?
No, keeping the peel on adds color and structure. Just ensure the slices are thin and evenly cut.
What type of apples work best?
Firm apples like Pink Lady, Honeycrisp, or Braeburn hold their shape and have a balanced sweet-tart flavor.
Can I use store-bought crust?
Yes, for convenience, you can use a pre-made tart shell or pie crust. Adjust baking times as needed.
Is the almond extract necessary?
It’s optional, but it enhances the almond flavor. You can omit it or use only vanilla extract if preferred.
Can I make the crust without a food processor?
Yes, cut the butter into the flour with a pastry cutter or fork until crumbly, then mix in the yolk and water.
How do I prevent the apples from browning?
Tossing the apple slices in lemon juice helps prevent oxidation while adding a hint of tartness.
Why blind bake the crust?
Blind baking prevents a soggy bottom by ensuring the crust is partially cooked before adding the moist filling.
Conclusion
The Elegant Apple Frangipane Tart is a refined and flavorful dessert that strikes a beautiful balance between simplicity and sophistication. With its crisp crust, rich almond filling, and delicate apple topping, it’s sure to become a go-to favorite for both special gatherings and everyday indulgence.
Print
Elegant Apple Frangipane Tart
- Prep Time: 45 mins
- Cook Time: 50 mins
- Total Time: 1 hr 35 mins
- Yield: 1 9-inch tart (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
A delicate and buttery tart filled with rich almond frangipane and topped with intricately layered, paper-thin apple slices arranged in a stunning spiral—this refined dessert is as delicious as it is beautiful, perfect for special occasions or a cozy afternoon tea.
Ingredients
- For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 1–2 tbsp ice water
- For the Almond Frangipane:
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup almond flour
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp all-purpose flour
- For the Apple Topping:
- 2–3 small apples (e.g., Pink Lady), very thinly sliced with peel on
- 1 tbsp lemon juice
- 1 tbsp sugar
- 1/2 tsp cinnamon
- Apricot jam or honey for glazing
Instructions
- Prepare tart crust: In a food processor, pulse flour and sugar. Add butter and pulse until crumbly. Add egg yolk and ice water until dough comes together. Chill for 30 minutes.
- Roll out dough and press into a 9-inch tart pan. Prick base with a fork and freeze for 15 minutes. Preheat oven to 350°F (175°C).
- Blind bake crust for 12 minutes. Remove weights and bake for 5 more minutes. Let cool slightly.
- Make frangipane: Cream butter and sugar. Beat in eggs, then almond flour, all-purpose flour, and extracts.
- Spread frangipane evenly into the pre-baked crust.
- Toss apple slices with lemon juice, sugar, and cinnamon. Layer them in a spiral over the frangipane, slightly overlapping.
- Bake for 35–40 minutes until golden and set.
- Brush with warm apricot jam or honey while still warm. Cool before serving.
Notes
- Use a mandoline to achieve paper-thin apple slices.
- Chilling the dough ensures a flaky crust.
- Glazing with apricot jam adds shine and a touch of sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 16g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
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