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

Units Scale

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

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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