What is apple frangipane tart?

An apple frangipane tart is a lovely dessert with a delicious balance between soft and crunchy, thanks to the whole almonds in the frangipane and the thinly cut apple slices. It is made from a classic pastry dough with butter, flour, icing sugar and egg, and filled with a delicious frangipane made of butter, caster sugar, eggs and whole almonds. The star of the show are the apple slices. Thinly cut and meticulously arranged to create a beautiful tart that satisfies the eyes as well as the taste buds.

How to make apple frangipane tart?

Start by making the pastry dough using butter, flour, icing sugar and a pinch of salt brought together with an egg. Let it cool in the fridge while you prepare the frangipane by mixing butter, almonds, caster sugar and eggs. Leave this to cool in the fridge too. Roll out the dough and place it in a buttered tart case. Blind bake for 20 minutes before adding the frangipane and thinly sliced apples as well as apricot glaze and bake for another 25 minutes.

How to arrange apples in an apple frangipane tart?

Start by slicing the apples thinly so you have everything ready before you start arranging them. Arrange from the tart’s outer edge, placing the apples in overlapping circles so each slice is about halfway over its neighbour. Place the slices vertically with the peel edge pointing upwards, as this will give you the best result visually with the colour from the peel highlighting the beautiful pattern.

Can I freeze apple frangipane tart?

Yes, there is no problem freezing an apple frangipane tart, just follow a few tips. Firstly, make sure that it is cooled completely before you freeze it. Secondly, wrap it in cling film or aluminium foil to protect it from freezer burn and to keep out odours from the freezer. For extra protection, place the wrapped tart in a freezer-safe container or plastic bag. Stored this way, an apple tart with frangipane can be stored in the freezer for 2-3 months. When you want to serve the apple frangipane tart, let it thaw overnight in the fridge, as this will help maintain the flavour as well as the texture.

APPLE FRANGIPANE TART

2 hours 20 mins cooking time

Neatly arranged apple slices. A brush of buttery deliciousness. A combination of sweet, tender apples and a rich almond filling. This recipe for apple frangipane tart is your ticket to a homemade masterpiece that effortlessly combines delicious taste, elegance and comfort. So, grab your apron and get ready to enter the world of epic baking, cook.

APPLE FRANGIPANE TART

2 hours 20 mins cooking time

Ingredients

8 portions

FOR THE PASTRY:

250 g Lurpak® Slightly Salted Butter

1 tbsp Lurpak® Slightly Salted Butter for the tart pan

125 g icing sugar, sieved

1 medium free range egg

375 g plain flour

Pinch of salt

FOR THE FRANGIPANE:

175 g Lurpak® Lighter Slightly Salted Butter, softened

120 g almonds, ground - with skin

100 g caster sugar

2 medium free range eggs

FOR THE TOPPING:

4 red apples, preferably tart

Juice of 1 lemon

100 ml apricots jam

25 g Lurpak® Lighter Slightly Salted Butter

Scan to see the recipe online

Method

PASTRY DOUGH:

Butter a 28-centimetre tart case.

In a mixing bowl, crumble the butter into the flour, add salt and icing sugar, and gently bring the dough together with the egg.

The pastry crust is the key to the best apple frangipane tart. For a deliciously flaky pastry tart crust, use cold butter and always keep the pastry dough cold. This is why you put it back into the fridge to cool. Do not skip this step, as keeping it cool is what creates the deliciously flaky crust. And, if needed, you can make it in advance, simply storing the unbaked crust in the fridge for up to 3 days or a fully baked crust for up to 5 days in the fridge.

Tip out onto a lightly floured work surface and flatten the dough. Wrap it in clingfilm and let it cool for 30 minutes in the fridge.

FRANGIPANE:

Mix all the ingredients in a large bowl until well combined. Do not overwork it. Cover with cling film and leave to rest at room temperature for 30 minutes.

ASSEMBLING THE TART:

Pre-heat the oven to 185C fan/gas mark 6.

Roll the pastry out into a big circle, about 35 centimetres in diameter, then roll it back on the rolling pin, so you can easily lift it and place it over the buttered tart case. Now press it down and up against the sides, and trim off any excess pastry with a small knife.

Prick the bottom of the dough lightly with a fork and put it into the fridge to cool for 30 minutes.

Blind bake the pastry by covering it with baking parchment paper holding it down with dry beans or baking beads. Bake for 20 minutes. Remove from the oven. Remove paper and beans and allow to cool a little.

Take the 4 apples and cut them into quarters, removing the core. Then slice each quarter into 2-3-millimetre slices with a knife or a mandolin slicer. Place the slices in a bowl with lemon juice to stop the apples from discolouring.

Choosing the right apples is also important. Go for tart apples as they perfectly balance out the sweetness of the frangipane. You should also go for apple varieties that keep their shape during baking.

Pre-heat the oven to 185C fan/gas mark 6.

Fill the pastry case with the frangipane and top with the thinly sliced apples by starting at the outer edge. Arrange the apples in a ring overlapping each slice about halfway over its neighbour, making sure to position each slice vertically with the cut edge down and the peel edge pointing upwards. Arrange the apple slices tightly, stopping periodically to check your work making sure it stays symmetric.

As you move toward the centre, the apples will become trickier to bend into place. If you find that the slices are breaking, use thinner slices. Roll the last few slices into a circle and tuck it in the centre.

For the topping melt the apricot jam with 3 tbsp water, sieve it for any lumps, and then heat again with the butter.

Now brush the apples with the apricot jam. Bake for 25 minutes or until golden brown. Serve right away with crème fraiche.

Everything about APPLE TART

An apple frangipane tart is a lovely dessert with a delicious balance between soft and crunchy, thanks to the whole almonds in the frangipane and the thinly cut apple slices. It is made from a classic pastry dough with butter, flour, icing sugar and egg, and filled with a delicious frangipane made of butter, caster sugar, eggs and whole almonds. The star of the show are the apple slices. Thinly cut and meticulously arranged to create a beautiful tart that satisfies the eyes as well as the taste buds.
Start by making the pastry dough using butter, flour, icing sugar and a pinch of salt brought together with an egg. Let it cool in the fridge while you prepare the frangipane by mixing butter, almonds, caster sugar and eggs. Leave this to cool in the fridge too. Roll out the dough and place it in a buttered tart case. Blind bake for 20 minutes before adding the frangipane and thinly sliced apples as well as apricot glaze and bake for another 25 minutes.
Start by slicing the apples thinly so you have everything ready before you start arranging them. Arrange from the tart’s outer edge, placing the apples in overlapping circles so each slice is about halfway over its neighbour. Place the slices vertically with the peel edge pointing upwards, as this will give you the best result visually with the colour from the peel highlighting the beautiful pattern.
Yes, there is no problem freezing an apple frangipane tart, just follow a few tips. Firstly, make sure that it is cooled completely before you freeze it. Secondly, wrap it in cling film or aluminium foil to protect it from freezer burn and to keep out odours from the freezer. For extra protection, place the wrapped tart in a freezer-safe container or plastic bag. Stored this way, an apple tart with frangipane can be stored in the freezer for 2-3 months. When you want to serve the apple frangipane tart, let it thaw overnight in the fridge, as this will help maintain the flavour as well as the texture.

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Lurpak® Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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