Apple pie is classic. Apple frangipane tart is next-level.
Buttery shortcrust. Silky, nutty almond cream. Thinly sliced honeycrisp apples. Baked until golden. 1.5 hours. Elegant. Rustic. Delicious.
Serves 8-10.
Make the Crust
Whisk flour, sugar, and salt. Cut in cold butter until crumbly.
Add ice water 1 tbsp at a time until dough forms. Shape into disc. Chill 30 minutes.
Preheat and Blind Bake
Preheat oven to 375°F (190°C).
Roll dough into 11-inch circle. Press into a 9-inch tart pan. Prick bottom with fork.
Line with parchment and pie weights. Bake 15 minutes. Remove weights. Bake 5 more minutes.
Make the Frangipane
Beat butter and sugar until fluffy. Add almond flour, eggs, vanilla, almond extract, and flour. Mix until smooth.
Assemble the Tart
Spread frangipane evenly into pre-baked crust.
Core and thinly slice apples. Arrange decoratively over frangipane (fan or spiral).
Sprinkle with sliced almonds.
Bake
Bake 35-40 minutes until frangipane is set and apples are tender and golden.
Glaze and Serve
Warm apricot jam and water. Brush over hot tart for a shiny finish.
Cool slightly. Serve warm or at room temperature.
Summary
Prep Time: 30 minutes | Chill: 30 minutes | Cook Time: 55-60 minutes | Total Time: ~2 hours
Yield: 8-10 servings
Difficulty: Medium (worth it)
Storage Notes
Room Temp: Store in an airtight container for 2 days.
Fridge: Refrigerate for up to 5 days. Bring to room temp before serving.
Freezer Friendly: Freeze baked tart for 2 months. Reheat at 350°F for 15-20 minutes.
Pro Tip
- Use a mandoline for paper-thin apple slices. They bake better and look gorgeous.
