Apple Frangipane

5 from 1 vote

Apple frangipane tart features slices apples, creamy almond frangipane, and buttery pâte sucrée crust. It's a classic French dessert made simple.

Yield: 9.5-inch tart

Prep Time25

Cook Time50

Dough Rest1

Total Time2 15

Course: Dessert

Cuisine: American, French, American

Servings:

Author: Maryanne Cabrera

Ingredients

Tart Shell (makes 2):

14 Tablespoon unsalted butter (198 g) softened
½ cup powdered sugar (60g) aka confectioners sugar
1 large egg room temp
1 large egg yolk room temp
3 cups all-purpose flour (390 g)
½ teaspoon kosher salt

Frangipane Filling:

⅓ cup almond paste (3.5 oz/ 100 g)
3 Tablespoon granulated sugar (38 g)
6 Tablespoon unsalted butter (85 g)
2 large eggs room temp
1 teaspoon pure vanilla extract
2 Tablespoon all-purpose flour (16 g)
¼ teaspoon baking powder
¼ teaspoon kosher salt

Topping:

3 medium apples use variety of choice*
sliced almonds to top
turbinado sugar or granulated sugar to top

Instructions

Tart Dough

In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Add egg and egg yolk. Mix until well incorporated. Scrape down bowl as needed to ensure thorough mixing.
Add flour and salt. Mix on low speed just until there are no longer any dry streaks of flour. Dump out dough onto clean work surface. Gently press dough together. Divide dough into two equal parts. Flatten each part into a flat disc. Wrap each tightly in plastic wrap and chill for at least an hour, or overnight.
When ready to roll out dough, place one disc between two sheets of wax paper. Use a rolling pin to flatten dough into a circle about 11-inches in diameter.
Peel off top layer of wax paper. Invert dough. Gently and quickly transfer dough to tart pan with the wax paper side up. Use your fingers to press dough against the sides and bottom of the pan. Remove wax paper. Trim overhang dough along the edges. Dock the bottom of tart. Cover with plastic wrap and keep in the fridge while oven preheats.
Preheat oven to 375°F.
Remove plastic wrap from tart. Line tart with parchment paper or aluminum foil and add pie weights or dried beans. Bake for 8 minutes. Remove parchment paper and pie weights. Bake for another 6 minutes. Remove from oven and allow to cool while you prepare filling.

Frangipane FIlling

Reduce oven temperature to 350°F.
In a food processor fitted with blade attachment, combine almond paste, sugar, and butter. Pulse until well blended. Scrape down bowl as needed.
Add eggs one a time, pulsing until incorporated. Add vanilla, salt, baking powder, and flour. Process until mixture is smooth

Assembly and Topping

Pour filling into slightly cooled tart shell.
If desired, peel apples. Slice half lengthwise and core. Cut halves into thin slices about 1/4-inch thick. Slightly fan slices apart. Use a mini offset spatula to carefully transfer fanned apple atop the filled tart shell. Repeat with remaining fruit, spacing apples equally apart in tart shell.
Sprinkle sliced almonds and turbinado sugar, as desired. Bake for 38-40 minutes until the filling center no longer jiggles. Allow tart to cool for at least 20 minutes before slicing. If desired, dust tart with powdered sugar before serving.

Notes

Tart can be left at room temperature for up to one day. Keep any leftovers in an airtight container in the fridge for up to three days.

DOUGH recipe makes enough for TWO TARTS. Flatten second dough. Cover tightly in plastic wrap. Keep in the fridge for up to two days, or keep frozen for up to a month. Defrost overnight in the fridge when ready to use.

Nutrition