apple frangipane tart recipe

Written BySheba G Updated On
apple frangipane tart recipe
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The Best apple frangipane tart recipe

I’m so excited to share this apple frangipane tart recipe with you, as it’s a family favorite that never fails to impress. The combination of tender apples, fragrant frangipane filling, and flaky pastry is absolute perfection. I’ve been making this tart for years, and it’s always a hit with my kids and husband.

Whether we’re having a family dinner or a holiday gathering, this tart is always a crowd-pleaser. Plus, it’s surprisingly easy to make and can be prepared ahead of time, making it perfect for busy home cooks like me. The best part?

It’s actually quite healthy, thanks to the use of whole wheat pastry and the sweetness of the apples. I love that my kids will eat their veggies when they’re served with a slice of this delicious tart. In fact, I’ve even started serving it as a side dish at family meals, just to get them to eat their greens!

The history of this dish is fascinating – frangipane originated in Italy and was brought back to France by the Italians, where it became a staple in French patisseries. Today, you can find variations of this tart all over the world, but I think the original French recipe is still the best. There’s something magical about combining the sweetness of apples with the savory flavor of almonds that just works on so many levels.

And let’s not forget the texture – crunchy pastry, tender apples, and creamy frangipane all come together in perfect harmony. This tart is truly a masterpiece of home cooking.

Apple Frangipane Tart

Apple Frangipane Tart

4.7 from 978 votes

A delightful tart filled with a creamy almond frangipane and topped with tender apple slices. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pastry

1 1/2 cups all-purpose flour
1/2 cup unsalted butter cold, cubed
1/4 cup granulated sugar
pinch of salt
2-3 tbsp ice water

For the Frangipane

1/2 cup unsalted butter softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup almond flour
1/2 cup ground almonds
1/4 cup all-purpose flour
2 large eggs

For the Apple Topping

3-4 medium apples peeled, cored, and thinly sliced
2 tbsp granulated sugar
1 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large bowl, combine flour, sugar, and salt.
3Add cold cubed butter and use your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
4Gradually add ice water, mixing until the dough just comes together.
5Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Press the dough into a 9-inch pie dish, trimming any excess.
8Prick the base with a fork and chill in the refrigerator while preparing the frangipane.
9In a separate bowl, cream together the softened butter and sugar until light and fluffy.
10Beat in the vanilla extract and eggs, one at a time, until well combined.
11In another bowl, mix together the almond flour, ground almonds, and all-purpose flour.
12Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
13Spread the frangipane evenly over the chilled pastry base.
14Arrange the apple slices on top of the frangipane in a circular pattern, overlapping slightly.
15Sprinkle the apples with sugar and cinnamon.
16Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the apples are tender.
17If the edges of the pastry start to brown too quickly, cover them loosely with aluminum foil.
18Remove from the oven and let it cool for 10-15 minutes before serving.
19This allows the frangipane to set slightly and makes it easier to slice.
20Serve warm or at room temperature, optionally dusted with powdered sugar.

🔧Equipment

Mixing bowl
Rolling pin
Pie dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 150mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 20g🥩Protein: 7g

📝Notes

Tips: You can use a variety of apples for this recipe, such as Granny Smith, Honeycrisp, or Fuji. For a gluten-free version, substitute the all-purpose flour in the pastry with a gluten-free flour blend.

Watch Video Of How Apple Frangipane Tart Works

This apple frangipane tart recipe is always a good idea for any occasion – whether it’s a special holiday meal or a quick weeknight dinner. My kids love helping me assemble the tart (and eating it afterwards!)

, while my husband appreciates how easy it is to make ahead of time. The best part?

This tart stores beautifully in an airtight container at room temperature for up to three days or freezes well for up to two months. Simply thaw and reheat at 350°F (175°C) until warmed through.

❓ Frequently Asked Questions About Apple Frangipane Tart

Q: What type of apples are best for this recipe?

A: You can use any variety of apple you like for this recipe, but I prefer Granny Smith or Honeycrisp for their sweet-tart flavor and crisp texture.

Q: Can I use store-bought frangipane instead of making my own?

A: While store-bought frangipane can be convenient, I highly recommend making your own from scratch for the best flavor and texture.

Q: How far in advance can I make the tart?

A: You can prepare the dough and frangipane up to two days in advance, but assemble and bake the tart on the day you plan to serve it.

Q: Can I substitute other nuts for almonds?

A: Yes, you can substitute other nuts like hazelnuts or walnuts for almonds in the frangipane filling if you prefer.

Q: Do I need to chill the dough before rolling it out?

A: Yes, chilling the dough will help it roll out more evenly and prevent it from shrinking too much during baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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