Apple frangipane tart

2 hours 20 mins cooking time
Neatly arranged apple slices. A brush of buttery deliciousness. A combination of sweet, tender apples and a rich almond filling. This recipe for apple frangipane tart is your ticket to a homemade masterpiece that effortlessly combines delicious taste, elegance and comfort. So, grab your apron and get ready to enter the world of epic baking, cook.
Apple frangipane tart Apple frangipane tart

Apple frangipane tart

  • 2 hours 20 mins cooking time
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Neatly arranged apple slices. A brush of buttery deliciousness. A combination of sweet, tender apples and a rich almond filling. This recipe for apple frangipane tart is your ticket to a homemade masterpiece that effortlessly combines delicious taste, elegance and comfort. So, grab your apron and get ready to enter the world of epic baking, cook.
Neatly arranged apple slices. A brush of buttery deliciousness. A combination of sweet, tender apples and a rich almond filling. This recipe for apple frangipane tart is your ticket to a homemade masterpiece that effortlessly combines delicious taste, elegance and comfort. So, grab your apron and get ready to enter the world of epic baking, cook.

Method

Pastry dough:
1
Butter a 28-centimetre tart case.
2
In a mixing bowl, crumble the butter into the flour, add salt and icing sugar, and gently bring the dough together with the egg.
TIP
The pastry crust is the key to the best apple frangipane tart. For a deliciously flaky pastry tart crust, use cold butter and always keep the pastry dough cold. This is why you put it back into the fridge to cool. Do not skip this step, as keeping it cool is what creates the deliciously flaky crust. And, if needed, you can make it in advance, simply storing the unbaked crust in the fridge for up to 3 days or a fully baked crust for up to 5 days in the fridge.
3
Tip out onto a lightly floured work surface and flatten the dough. Wrap it in clingfilm and let it cool for 30 minutes in the fridge.
Frangipane:
1
Mix all the ingredients in a large bowl until well combined. Do not overwork it. Cover with cling film and leave to rest at room temperature for 30 minutes.
Assembling the tart:
1
Pre-heat the oven to 185C fan/gas mark 6.
2
Roll the pastry out into a big circle, about 35 centimetres in diameter, then roll it back on the rolling pin, so you can easily lift it and place it over the buttered tart case. Now press it down and up against the sides, and trim off any excess pastry with a small knife.
3
Prick the bottom of the dough lightly with a fork and put it into the fridge to cool for 30 minutes.
4
Blind bake the pastry by covering it with baking parchment paper holding it down with dry beans or baking beads. Bake for 20 minutes. Remove from the oven. Remove paper and beans and allow to cool a little.
5
Take the 4 apples and cut them into quarters, removing the core. Then slice each quarter into 2-3-millimetre slices with a knife or a mandolin slicer. Place the slices in a bowl with lemon juice to stop the apples from discolouring.
TIP
Choosing the right apples is also important. Go for tart apples as they perfectly balance out the sweetness of the frangipane. You should also go for apple varieties that keep their shape during baking.
6
Pre-heat the oven to 185C fan/gas mark 6.
7
Fill the pastry case with the frangipane and top with the thinly sliced apples by starting at the outer edge. Arrange the apples in a ring overlapping each slice about halfway over its neighbour, making sure to position each slice vertically with the cut edge down and the peel edge pointing upwards. Arrange the apple slices tightly, stopping periodically to check your work making sure it stays symmetric.
8
As you move toward the centre, the apples will become trickier to bend into place. If you find that the slices are breaking, use thinner slices. Roll the last few slices into a circle and tuck it in the centre.
9
For the topping melt the apricot jam with 3 tbsp water, sieve it for any lumps, and then heat again with the butter.
10
Now brush the apples with the apricot jam. Bake for 25 minutes or until golden brown. Serve right away with crème fraiche.

Questions about apple frangipane tart

Below we have answered some of the most frequently asked questions about this lovely dessert, so keep on reading and get ready to strap on your apron and bake up an irresistible apple frangipane tart.

  • An apple frangipane tart is a lovely dessert with a delicious balance between soft and crunchy, thanks to the whole almonds in the frangipane and the thinly cut apple slices. It is made from a classic pastry dough with butter, flour, icing sugar and egg, and filled with a delicious frangipane made of butter, caster sugar, eggs and whole almonds. The star of the show are the apple slices. Thinly cut and meticulously arranged to create a beautiful tart that satisfies the eyes as well as the taste buds.

  • Start by making the pastry dough using butter, flour, icing sugar and a pinch of salt brought together with an egg. Let it cool in the fridge while you prepare the frangipane by mixing butter, almonds, caster sugar and eggs. Leave this to cool in the fridge too. Roll out the dough and place it in a buttered tart case. Blind bake for 20 minutes before adding the frangipane and thinly sliced apples as well as apricot glaze and bake for another 25 minutes.

  • Start by slicing the apples thinly so you have everything ready before you start arranging them. Arrange from the tart’s outer edge, placing the apples in overlapping circles so each slice is about halfway over its neighbour. Place the slices vertically with the peel edge pointing upwards, as this will give you the best result visually with the colour from the peel highlighting the beautiful pattern.

  • Yes, there is no problem freezing an apple frangipane tart, just follow a few tips. Firstly, make sure that it is cooled completely before you freeze it. Secondly, wrap it in cling film or aluminium foil to protect it from freezer burn and to keep out odours from the freezer. For extra protection, place the wrapped tart in a freezer-safe container or plastic bag. Stored this way, an apple tart with frangipane can be stored in the freezer for 2-3 months. When you want to serve the apple frangipane tart, let it thaw overnight in the fridge, as this will help maintain the flavour as well as the texture.

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Bake up a delicious, classic apple frangipane tart

Cook, this is your recipe for delicious greatness. This apple frangipane tart asks for skilled and patient hands. The buttery crust encases a velvety layer of creamy frangipane filling with almonds and the whole thing is topped with perfectly cooked and slightly caramelised apple slices. Together, the three components form a heavenly treat that will impress your taste buds and captivate your guests.

Serve a beautiful dessert with a tasty apple pattern on top

The jewel in the crown is, not surprisingly, the beautifully arranged apple slices drop. The stunning appearance of the apple frangipane tart lives up in the flavour experience too.

Of course, the caramelised apple slices are not solely there for the looks. They also add a burst of natural sweetness that complements the creamy almond filling and the crispness of the tart crust , so it is worth taking your time to give this part of the recipe some attention and love, and with a little patience, you will be savouring a little slice of heaven. We promise cook, arranging those slices will be as satisfying as every bite will be.

Discover the delights of a frangipane apple tart with apricot glaze

To complete the apple tart with frangipane the apples are brushed with a sweet and irresistible apricot glaze. The glossy coating enhances the appearance of the apples and adds a touch of elegance to the apple frangipane tart while also contributing sweetness. The apricot glaze brings the dessert together and creates a harmonious balance of flavours and textures.

Shake things up with different fruits or berries

This simple yet sophisticated apple tart with frangipane is sure to please and impress not just in the process of baking it, but it is also easy to adjust if you want to try different flavours or textures or want a different look:

Replace some of the apple slices with pear slices. You can experiment with the amounts, but we recommend not replacing more than half of the apples. Pears typically have a higher water content; this means they get softer when baked, making the filling watery if you use too many. However, a mix of apples and pears brings complexity to the flavour profile with the slightly tart apples and the sweeter pears. And visually, the two different types of fruit slices can create a beautiful tart.

Or why not just try an extra topping to add a personal touch without having to change the recipe. Add a handful of fresh berries on top of the tart, such as raspberries, blackberries, or red currants. Add them right before serving or brush them with apricot glaze, like the apples, and add them to the apple frangipane tart a few minutes before it is done.

For an extra fruity touch, why not try adding a layer of apricot jam or raspberry jam under the frangipane.

The sky is the limit, so start experimenting to create the best apple tart with frangipane.

Looking for more delicious dessert recipes? Try our orange bundt cake or a layered chocolate cake with buttercream.

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Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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