Apple Frangipane Tart //

Apple Frangipane Tart




Yield 1 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.


For the crust

For the frangipane and apple filling


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.


SERVING: Use a very sharp knife to slice the tart. Serve with vanilla bean gelatosalted butter caramel ice cream, or butterscotch sauce.

STORAGE: 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.)

Courses Dessert, Snack

Recipe by Food Nouveau at