Apple Tart with Frangipane Almond Filling
Delightfully elegant and bursting with flavor, this Apple Tart with Frangipane Almond Filling is the perfect fusion of buttery pastry, luscious almond cream, and tender, caramelized apples. The crisp tart shell is expertly crafted using a simple pâte sucrée dough, providing a golden and flaky base that encases the velvety frangipane filling made with ground almonds, softened butter, and a hint of vanilla. Thinly sliced apples, arranged in an intricate spiral pattern, create a stunning visual while adding a natural sweetness balanced by a tangy splash of lemon juice. Finished with a glossy apricot glaze, this show-stopping tart is ideal for impressing guests at a dinner party or elevating any dessert table. Ready in just over an hour, this recipe combines classic French techniques with accessible ingredients for a truly indulgent experience. Perfect for apple season, this tart is a celebration of rich and aromatic fall flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 2 tablespoons Granulated sugar
- 4 tablespoons Cold water
- 120 grams Ground almonds (almond meal)
- 100 grams Unsalted butter (softened)
- 100 grams Powdered sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 3 Apples (e.g., Granny Smith or Honeycrisp)
- 1 tablespoon Lemon juice
- 2 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
In a food processor, pulse together the all-purpose flour, cubed cold butter, and granulated sugar until the mixture resembles breadcrumbs.
Add cold water, one tablespoon at a time, and pulse until the mixture comes together to form a dough. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
To prepare the frangipane, beat the softened unsalted butter and powdered sugar together until pale and fluffy.
Add the eggs, one at a time, while continuing to beat, ensuring each egg is fully incorporated before adding the next.
Stir in the ground almonds and vanilla extract until smooth. Set aside.
Peel, core, and thinly slice the apples. Toss the slices with lemon juice to prevent browning.
On a lightly floured surface, roll out the chilled dough to approximately 1/4-inch thickness and press it into a tart pan with a removable bottom. Trim any excess dough.
Spread the frangipane mixture evenly over the base of the tart shell.
Arrange the apple slices in a circular pattern on top of the frangipane, slightly overlapping each slice for an attractive finish.
Bake the tart in the preheated oven for 35-40 minutes or until the frangipane is set and golden and the apples are tender.
While the tart bakes, heat the apricot jam and water in a small saucepan over low heat until melted and combined.
After removing the tart from the oven, brush the warm apricot glaze over the apples to give them a beautiful shine.
Allow the tart to cool to room temperature before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.7 g | 327% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 444.9 g | 162% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 213.0 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 492 mg | 38% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1911 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
