Apple Frangipane Tart
This apple frangipane tart is made with a simple, buttery shortcrust pastry, soft almond frangipane filling, juicy apples, and a generous dusting of powdered sugar. The thinly cut apples beautifully arranged on top of the almond cream filling make it an easy, yet impressive dessert everyone will love.
Ingredients
For the shortcrust pastry:
- 160 g (1 ⅓ cups) all-purpose flour
- 56 g (½ cup) powdered sugar
- ¼ teaspoon kosher salt
- 113 g (8 tablespoon) unsalted butter, cold
- 1 egg yolk
- 14 g (1 tablespoon) whole milk
For the frangipane & topping:
- 84 g (6 tablespoon) unsalted butter, room temp
- 100 g (½ cup) granulated sugar
- ¼ teaspoon kosher salt
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 teaspoon vanilla extract
- 2 teaspoon almond extract
- 94 g (1 cup) almond flour
- 30 g (¼ cup) all-purpose flour
- 2 honeycrisp apples, thinly sliced
- Powdered sugar, for dusting
Instructions
For the shortcrust pastry:
- In a medium bowl combine the flour, powdered sugar, and salt.
- Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
- In a small bowl, whisk together the egg yolk and milk. Add to the dough, and use a rubber spatula to mix until cohesive dough forms.
- Shape the dough into a disk, cover with plastic wrap, and chill for at least one hour or overnight.
- 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. Cut the excess dough off, then cover with plastic wrap, and chill for an additional hour.
- Near the end of the chill time, preheat the oven to 375 degrees F.
- Dock the chilled dough with the tines of a fork all over the bottom and sides. Line the dough with aluminum foil, then fill with pie weights, concentrating the weights on the edges to hold up the sides.
- Place the tart pan on a baking sheet, then bake the shortcrust pastry for about 16-18 minutes or until the edges are lightly golden and the center no longer looks doughy. Set aside to cool completely.
- Turn down the oven to 325 degrees F.
For the frangipane:
- 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.
For assembly:
- Spread the frangipane into the cooled shortcrust pastry, then 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.
- Allow the tart to cool completely in the pan for at least one hour.
- Remove from the pan, then dust with powdered sugar, and serve.
Notes
-
- Roll the shortcrust pastry out on top of parchment paper. This is a fairly fragile dough, so for easy transfer, roll the dough out on parchment paper and flip over onto the tart pan. If there are any rips, simply patch it together with some of the extra dough hanging over the sides.
- Par-bake the shortcrust pastry. No one wants a soggy bottom! To ensure your tart bakes up with an evenly baked, golden crust, it's baked partially through at a high temperature for 16-18 minutes. Once cool, then the tart is assembled and baked slowly at a low temperature.
- Dust with powdered sugar just before serving. Powdered sugar will melt into the tart as it sits, so be sure to hold off until just before serving to sprinkle it on top.
Video
Nutrition Facts
Serving: 1piece | Calories: 432kcal | Carbohydrates: 41g | Protein: 7g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 160mg | Potassium: 49mg | Fiber: 2g | Sugar: 20g | Vitamin A: 713IU | Calcium: 46mg | Iron: 2mg
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