Easy Apple Frangipane Tart

Slice of apple frangipane tart on a floral plate.

No ratings yet

A Rustic farmhouse style Apple Frangipane Tart made with crisp puff pastry, tender almond filling, and thinly sliced apples. Easy to assemble and perfect for breakfast, brunch, or holiday dessert tables.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch, Dessert

Cuisine: French

Servings: slices

Calories: 264kcal

Author: Cynthia Christensen

Equipment

Ingredients

Frangipane

3 tablespoons unsalted butter room temperature
¼ cup granulated sugar
1 large egg room temperature
1 teaspoon almond extract
½ cup almond flour

Tart

1 sheet puff pastry thawed
3 apples Honeycrisp or Gala
2 tablespoons unsalted butter cut into tiny cubes
1 tablespoon granulated sugar

Optional

1 large egg whisked with 1 tablespoon water for egg wash
1 tablespoon honey mixed with 1 tablespoon hot water for brushing over warm apples

Instructions

Line a large sheet pan with parchment paper.
In a medium bowl, cream butter and sugar until light and fluffy, 2 to 3 minutes.
Beat in the egg and almond extract. Add almond flour and mix until fluffy.
Roll puff pastry on parchment to about 9 x 12 inches. Score a 1 inch border around the edges and dock the center with a toothpick.
Spread frangipane inside the border.
Slice apples very thinly and shingle over the frangipane.
Chill the tart while preheating the oven to 400°F.
Sprinkle sugar over the apples and dot with cubes of butter. Brush the border with egg wash, if desired.
Bake 25 to 30 minutes, or until pastry is golden and frangipane is puffed and set.
If desired, brush warm apples with a tablespoon of honey mixed with 1 tablespoon of hot water.
Cool at least 15 minutes before slicing.

Video

Notes

Keep the puff pastry cold for best results.
Store leftovers in the refrigerator up to 3 days. Reheat in a 350°F oven for 5 to 7 minutes to crisp the pastry.
For a homemade option, use my rough puff pastry instead of store bought.

Nutrition