Apple frangipane tarts are a classic French dessert that combines delicate pastry with a sweet almond filling and fresh apples to create a light and perfectly balanced dessert.
Frangipane, not to be confused with the frangipani flowers, is an almond-based pastry cream used in many French desserts. In fact, this dish has its roots in France many hundreds of years ago, perhaps as far back as the early Middle Ages.
It has also become a popular Christmas tradition in Europe.
This sweet little tart consists of frangipane sitting beneath a layer of fruit and encased in short-crust pastry.
The fruit, apples, in this case, is glazed with apricot jam to give them an attractive shine.
Why you will love this Apple frangipane tarts recipe…
Apple Fragipane Tarts
Equipment
Ingredients
For the sweet short crust pastry:
- 7.9 oz plain flour (I used spelt flour)
- Pinch of salt
- 2.6 oz icing sugar
- Vanilla pod (seeds only)
- 4 oz butter, cold & diced
- 1 egg yolk
- Up to a tablespoon of ice cold water (or as needed)
For the filling:
- 1.7 oz caster sugar
- 1.7 oz butter (at room temperature)
- 1 egg (at room temperature)
- 1/2 tsp vanilla (or almond extract)
- 1/2 cup ground almonds (almond meal)
- 1 tbsp plain flour (I used spelt flour)
To assemble:
- 3 large granny smith apples (I only needed 2)
- 2 extra tbsp caster sugar
- 1 tbsp apricot jam
Instructions
Step 1- Make the pastry
- In a food processor, pulse the flour, salt, sugar & vanilla seeds to combine. Then add the butter and pulse until the mixture resembles coarse breadcrumbs (this should only take a few seconds).
- Add the egg yolk and pulse until combined. Check the mixture – if it’s starting to clump a little and holds together when you pinch it, it’s good to go. However, if it’s still too dry, add a few drops of ice-cold water and pulse again for a few seconds, adding tiny increments of water until the mixture starts to hold together.
- Dump the mixture onto your kitchen bench and lightly bring it together into a ball – don’t knead it, though. Flatten the ball slightly so it forms a disc, then wrap it tightly in plastic wrap and refrigerate for two hours.
Step 2- Preheat the Oven
- Preheat oven to 180°C (360°F).
Step 3- Line the Tart Tins
- Once chilled, roll out the pastry on a lightly floured surface to a 3mm thickness. Use to line 6-8 mini tart tins. If you have time, rest the lined tart rings in the fridge for at least 20 minutes (this helps reduce shrinkage).
Step 4- Bake the Pastry
- Line the tart rings with greaseproof paper and fill with baking beans to keep the base’s shape, and bake blind for 10 minutes.
- Remove the greaseproof paper and baking beans and return to the oven for 5 minutes to ensure the base is cooked. Remove from the oven, leaving the pastry cases in the tins.
Step 5- Make the Frangipane
- In the bowl of an electric mixer, cream butter, and sugar until pale and fluffy. Add the egg and vanilla (or almond) extract and beat again. Add the ground almonds (almond meal) and flour and beat to a smooth paste. Cover with plastic wrap and refrigerate while preparing the apples.
Step 6- Assemble the Tarts
- Peel the apples, remove the core, and slice very thinly.
- Once the pastry cases have cooled, divide the frangipane between the tart cases and spread it using a small offset spatula or the back of a teaspoon (be aware that the frangipane will rise somewhat as it bakes).
- Arrange the apples decoratively over the frangipane. Sprinkle evenly with the extra caster sugar.
- Bake for 20-25 minutes or until the edges of the apples are browning and the pastry is golden around the edge.
- Warm the apricot jam in the microwave and brush over the apples with a pastry brush.
- Serve warm or at room temperature with a dollop of freshly whipped cream.
Nutrition
Serving Suggestions
These tarts are great as a dessert for any meal, but especially for another French dish. They can also be enjoyed as part of a dessert table when entertaining. Serve with a cup of tea or coffee.
To complement the delicate flavors of Apple Frangipane Tarts, consider pairing them with these delightful recipes:
🧑🍳 Expert Tips
Storage Suggestions
Apple Frangipane Tarts FAQs
What is frangipane made of?
Frangipane is a tart filling made from butter, eggs, ground almonds, sugar, and a small amount of flour.
What is the difference between frangipane and Bakewell tart?
Frangipane is actually a component that makes up a Bakewell tart. In this classic British tart, the frangipane is a layer within the shortcrust pastry case on top of a layer of jam and topped with flaked almonds.
Can you use marzipan instead of frangipane?
Although marzipan and frangipane both include sugar and almond flour, they have very different textures and purposes. Frangipane is a soft filling, while marzipan is a thick, rollable icing dough.
Love this recipe! Thank you for sharing.
Thanks so much Becky and you’re most welcome!