Apple Frangipane Tart Recipe

Apple Frangipane Tart

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For the frangipane:
  • 14 ounce almond paste
  • 6 ounce unsalted butter
  • 4 ea whole eggs
  • 1 ½ teaspoon vanilla extract
  • 1 ⅜ ounce bread flour
For the tart dough:
  • 3 ¼ ounce unsalted butter
  • 1 ¾ ounce confectioner's sugar
  • 1 finely ground almonds, hazelnuts, or pecans
  • ⅜ ounce almond paste
  • 1 ¼ ounce egg
  • 5 ½ ounce unbleached all purpose flour
  • pinch salt
Two or three Granny Smith apples

How to make Apple Frangipane Tart

  • For the frangipane:
  1. In an upright mixer, break down almond paste with paddle attachment.
  2. Add butter and mix thoroughly.
  3. Add eggs in stages.
  4. Stir in bread flour until just incorporated.
  5. Store in the refrigerator.

  • For the tart dough:
  1. Cream butter, sugar, nut flour, and almond paste.
  2. Add egg.
  3. Mix in flour and salt until just combined.
  4. Wrap in plastic and chill before use.

  • To assemble the tart:
  1. Preheat oven to 350ºF.
  2. Roll out dough to 1/4-inch thickness and line tart pan/ring.
  3. Spread in frangipane to just below the top edge of the tart.
  4. Peel, core, and halve the apples. Slice thinly.
  5. Arrange apples in fan pattern or, as shown, in a co-centric circles.

  • Bake until edges are dark brown. Cool completely. Glaze, if you like. Serve warm or at room temperature.
  • Download the recipe @ food. according to me.

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