If you are looking for an elegant dessert to serve your guest, This Apple Frangipane Tart will fit the bill. Made with a sweet Shortbread crust that is filled with thinly sliced apples that are submerged in a rich almond filling.
This tart has a great combination of texture and flavor, between the sweet crunchy crust, the rich almond Frangipane filling and the slightly crispy apples, it is a dessert that is sure to please.
What is a Frangipane Tart
Frangipane is a sweet creamy almond filling that is common in French pastry. It is easily made with a few simple ingredients like butter, sugar, eggs and almond flour. It is commonly used in tart shells and other French pastries as a decadent filling. When used in a tart shell it is usually accompanied by a layer of fresh fruit like berries that are placed on top of the cooked filling or sliced fruit like pears or apples that are submerged in the filling then cooked until filling is golden and fruit has softened. Either way it’s a delicious way to put together a dessert that has great presentation.
How To Make A Apple Frangipane Tart
Start by preparing the crust. To the bowl of a stand mixer fitted with a paddle attachment beat the butter and powdered sugar until smooth and creamy.
Add the egg and half the flour until incorporated. Add the remaining flour and almond meal and continue mixing until just combined, being careful not to over mix.
Wrap dough in plastic wrap and chill for 2 hours.
Lightly spray a 10” tart pan with baking spray and set to the side. Remove dough from the refrigerator and place on a lightly floured surface. Roll out dough to 1/8” thickness and slightly larger than your tart pan.
Gently roll the dough onto your rolling pin then unroll it onto the prepared tart pan. The dough should fit the pan without stretching. Using a sharp knife, trim the top.
Puncture the bottom of the crust several times with a fork and chill for 15 minutes. Preheat the oven to 400º. Line the pastry with foil and fill with ceramic beans or dried rice. Place in the preheated oven and bake for 20 minutes. Remove from oven and gently remove the ceramic beans or rice. Return to oven and bake for an additional 5 minutes. Remove from oven and allow to cool.
Meanwhile you can make the frangipane filling.
To the bowl of a stand mixer fitted with a paddle attachment add the soften butter and fine sugar and mix until blended.
Add the almond meal, all purpose flour, baking powder, brandy and egg. Mix until smooth
Spread the almond frangipane filling to the bottom of the cooled crust, then set to the side.
Core the apples and thinly slice them using a madeleine. Immediately coat the slices in lemon juice to prevent them from browning.
Cut apple slices in half then arrange them in the almond frangipane filling skin side up in a circular motion until entire tart is covered.
Set on a baking sheet and place in the 400º preheated oven and bake for 20 minutes. Lower heat to 350º and cook an additional 20 minutes or until frangipane filling is golden. Remove from oven and allow to cool slightly then brush the top with melted apple jelly.
Slice and serve with vanilla ice cream.
Apple Frangipane Tart
Ingredients:
Tart Shell:
- 125g Softened unsalted butter
- 50g Tablespoons powdered sugar
- 1 Egg
- 50g Almond meal
- 200g All purpose flour
Almond Frangipane Filling:
- 110g Softened unsalted butter
- 110g Fine sugar
- 110g Almond meal
- 35g All purpose flour
- 1/2 Teaspoon baking powder
- 2 Tablespoons brandy
- 2 Eggs beaten
Apples:
- 3 Large apples thinly sliced
- Juice of 1 lemon
- Apple jelly melted
Instructions:
- To make the crust, cream butter and powdered sugar in the bowl of a stand mixer fitted with a paddle attachment until smooth. Add the egg and half of the flour and mix on slow speed until combined. Add the remaining flour and almond meal and continue mixing until just combined, being careful not to over mix. Wrap dough in plastic wrap and chill for 2 hours.
- Remove from refrigerator and roll out on a lightly floured surface to 1/8” thick and big enough to fit a 10” tart pan. Roll pastry onto a rolling pin then unroll it onto prepared tart pan, making sure not to stretch out the dough.
- Using a sharp knife, trim off excess pastry and puncture the bottom of the crust with a fork. Place in the refrigerator to chill for 20 minutes.
- Preheat oven to 400º. Remove tart shell from the refrigerator. Line your pastry with aluminum and fill with ceramic beans or dried rice. Bake in the preheated oven for 15 minutes. Remove from oven and gently remove the aluminum from the tart shell. Return tart shell to oven and bake an additional 5 minutes. Remove from oven and allow to cool.
- While the tart is baking you can prepare the frangipane filling. To the bowl of a stand mixer fitted with a paddle attachment beat the softened butter and sugar until smooth. Add the almond meal, all purpose flour and baking powder and continue mixing until incorporated. Add the beaten egg and brandy until mixture is completely combined and smooth.
- Spread frangipane filling into cooled tart shell and set to the side.
- Meanwhile core your apples. Using a mandolin, slice the apples into thin slices. Cut slices in half then place in lemon juice to avoid them from getting brown.
- Arrange the apple slices skin side up in a circular motion in the filling. Place tart pan on a baking sheet then place in the 400º preheated oven and bake for 20 minutes. Lower the heat to 350º and bake an additional 20 minutes or until frangipane is golden brown. Remove from oven and brush with melted apple jelly. Allow to cool slightly, slice and serve with vanilla ice cream.
- Enjoy.
