Description
Indulgent French apple frangipane tart delights with buttery pastry and almond cream nestled between golden caramelized apples. Sweet and nutty layers blend classic French patisserie techniques, offering a delectable dessert sure to impress you at first bite.
Ingredients
Scale
Main Ingredients:
- 2 honeycrisp apples, thinly sliced
- 94 grams (3.3 ounces) almond flour
- 113 grams (4 ounces) cold butter
Crust Ingredients:
- 160 grams (5.6 ounces) all-purpose flour
- 56 grams (2 ounces) powdered sugar
- 14 teaspoons salt
- 1 egg yolk
- 14 grams (0.5 ounces) whole milk
Filling and Topping Ingredients:
- 84 grams (3 ounces) butter, room temperature
- 100 grams (3.5 ounces) sugar
- 14 teaspoons salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 30 grams (1 ounce) all-purpose flour
- Powdered sugar, to finish
Instructions
- Prepare the shortcrust pastry and refrigerate until firm, approximately 30 minutes.
- On a lightly floured surface, roll out the chilled pastry to fit a tart tin, ensuring even thickness and smooth edges.
- Carefully transfer the pastry into the tin, pressing gently into corners and trimming excess. Return to refrigerator for 15 minutes to prevent shrinkage.
- Preheat oven to 375F (190C). Line the chilled pastry with parchment paper and fill with ceramic weights or dried beans.
- Blind bake for 16-18 minutes until edges turn golden. Remove weights and parchment, then allow crust to cool completely.
- Prepare frangipane mixture, ensuring a smooth and creamy consistency without overmixing.
- Spread the frangipane evenly across the cooled pastry shell, creating a uniform base layer.
- Thinly slice apples and arrange decoratively on top of the frangipane, overlapping slightly for an elegant presentation.
- Reduce oven temperature to 325F (160C) and bake for 45-50 minutes until frangipane is set and apples are lightly caramelized.
- Remove from oven and let tart cool completely at room temperature.
- Just before serving, dust with powdered sugar and slice into wedges.
Notes
- Swap butter for coconut oil to make the pastry dairy-free and add a subtle tropical hint.
- Use gluten-free flour blend for the crust to accommodate those with wheat sensitivities.
- Toast almond meal briefly before mixing into frangipane to enhance its nutty, rich flavor profile.
- Choose firmer apple varieties like Granny Smith or Honeycrisp for better texture and less liquid release during baking.
- Prep Time: 20 mins
- Cook Time: 62-68 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 610 kcal
- Sugar: 40 g
- Sodium: 2700 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 120 mg