For many, apple season means apple pie. It’s a September tradition that goes along with apple picking on a sunny Sunday afternoon. Growing up, my parents would bring us up to Île d’Orléans, a rural island just outside the city, to pick a huge bag of apples that my mom would then transform into apple pies, crumbles, butters, and so on. You could say apple season is embedded somewhere in my DNA, just like maple season.
As an adult, I’ve created my own traditions, and now one of my favorite pies to make is a frangipane tart. I use a press-down crust, which is way easier and quicker than making my own pie pastry. I find the flavor of almonds to be a blank canvas of sorts, and I’ve topped frangipane tarts with many different fruits over the years, including cherries, peaches, apricots, pears, oranges, and plums. But the one I most often go back to is apples. Almonds and apples are perfect for each other! The combination makes such a spectacular dessert.
I usually serve this tart warm with vanilla bean gelato (you can substitute ice cream, of course) but this year, I served it with homemade butterscotch sauce and I’m afraid there won’t be any turning back. The tart on its own is not too sweet: it’s a dessert you could have as a guilt-free afternoon snack or along with brunch. Drizzling it with butterscotch sauce elevates it to full-on decadence—which is sometimes just what one needs on a cool fall night.
Makes one 9 inch (23 cm) tart.
This nutty apple frangipane tart is a delightful fall dessert that combines an easy-to-make press-in crust and a not-too-sweet almond-based filling.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
For the crust: Preheat the oven to 350ºF (175ºC). Lightly oil a 9 inch (23 ml) tart pan with a removable bottom. In a large mixing bowl, whisk the almond flour, all-purpose flour, sugar, and salt together. Add the melted butter and egg and stir to fully incorporate the dry ingredients. Transfer the crust mixture to the prepared tart pan. Using your hands, press the mixture down over the bottom and sides of the pan to form the crust. Bake for 25 minutes.
For the frangipane and apple filling: In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add one egg, beat to incorporate, then add the second egg. Mix in the Calvados or Cognac and the almond extract. Spoon in the almond flour and all-purpose flour and mix just until combined. Transfer the frangipane mixture to the baked tart shell and spread into an even layer. Arrange the sliced apples in overlapping concentric circles until the entire top of the tart is covered.
Bake for about 35 minutes, or until the center of the tart is puffed and firm, and the edges are golden. Let cool completely before slicing.
This tart is best enjoyed freshly baked. Cover leftovers, if any, with plastic wrap and keep at room temperature for up to two days (the crust may soften beyond that.)
Recipe Credit: Marie Asselin, FoodNouveau.com