Easy Apple Frangipane Tart

Weigh out the ingredients


For the shortcrust pastry, you'll need flour, powdered sugar, salt, butter, milk, and egg yolk.

Weigh out the ingredients


For the frangipane filling, you'll need almond flour, flour, sugar, butter, salt, egg, egg yolk, vanilla, and almond extract.

In a medium bowl combine the flour, powdered sugar, and salt. Cut the cold butter into the dry ingredients until pea sized pieces are left. Whisk together the egg yolk and milk. Add to the dough, and mix until cohesive dough forms. Shape into a disk, cover with plastic wrap, and chill for at least one hour or overnight.

Make the shortcrust pastry


On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. Chill for an additional hour. Dock the dough, line it with aluminum foil, then fill with pie weights. Bake for about 16-18 minutes.

Par-bake the shortcrust


In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy. Mix in the egg, egg yolk, and extracts until fully combined. Then, add in the flours and mix until fully combined.

Make the frangipane


Using an offset spatula, spread the frangipane into the cooled shortcrust pastry.

Assemble the tart


Arrange the apple slices on top. Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.

Assemble the tart & bake


Allow the tart to cool completely at room temperature in the pan for at least one hour. Remove from the pan, then dust with powdered sugar, and serve.