Apple Tart With Frangipane (Almond) Filling Recipe

Name: Apple Tart With Frangipane (Almond) Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched almond; 1/4 cup sugar; 2 tablespoons butter; 1 tablespoon vanilla; 1 tablespoon dark rum; 1 egg; 1 pate brisee pastry dough (in my recipes); 2 lbs firm apples; 1 tablespoon sugar; 3 tablespoons butter, cut into pieces; 1/3 cup apricot preserves; 1 tablespoon calvados or 1 tablespoon brandy

Servings: persons

1/2 cup blanched almond
1/4 cup sugar
2 tablespoons butter
1 tablespoon vanilla
1 tablespoon dark rum
1 egg
1 pate brisee pastry dough (in my recipes)
2 lbs firm apples
1 tablespoon sugar
3 tablespoons butter, cut into pieces
1/3 cup apricot preserves
1 tablespoon calvados or 1 tablespoon brandy

1
To make frangipane: combine almonds and 1/4 cup sugar in food processor and grind into a powder.
2
Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
3
On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
4
Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
5
Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
6
Press rolling pin across top of ring to cut away excess dough.
7
Spread frangipane on dough.
8
Preheat oven to 400 degrees F.
9
Peel apples, cut in half, core, and cut into 1/4 inch thick slices.
10
Set aside the larger center pieces of apple.
11
Coarsely chop end pieces (about 2 cups) and spread over frangipane.
12
Arrange apple slices in concentric circles over chopped apples.
13
Sprinkle top with 1 tblsp sugar and dot with butter.
14
Bake for 1 hour.
15
Remove ring and slide tart carefully onto serving platter while still hot.
16
Cool slightly.
17
Heat preserves, stirring constantly, over low heat.
18
Push through a fine sieve.
19
Add Calvados and combine.
20
Using a pastry brush, spread glaze over tart, thickly.
21
Cut into wedges and serve at room temperature.
22
Nice with a dollop of creme fraiche (in my recipes) or whipped cream.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup blanched almond, 1/4 cup sugar, 2 tablespoons butter, 1 tablespoon vanilla, and more.

Yes, Apple Tart With Frangipane (Almond) Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Tart With Frangipane (Almond) Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions