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–+ servings
apples arranged in a spiral in a tart pan on a gray background.
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5 from 2 votes

Apple Frangipane Tart

Trying to use up leftover almond pulp? This recipe transforms almond pulp into a fragrant frangipane base for a beautiful apple tart!
Servings: 1 9-inch tart
Author: Erika Kwee

Ingredients

For the crust:

  • 1 1/2 cups all-purpose flour 195g
  • 1/2 cup confectioners' sugar 57g
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons very cold unsalted butter, cut into small pieces 113g
  • 1 large egg yolk

For the filling:

  • 1 cup granulated sugar 200g
  • 6 tablespoons unsalted butter, melted and cooled 85g
  • 2 large eggs, at room temperature 100g
  • 1 cup leftover almond pulp or almond meal 85g
  • 1 tsp almond extract
  • 1 tsp vanilla extract

To assemble:

  • 3 large Envy apples
  • 1/4 cup apricot preserves, optional 85g

Instructions

For the crust:

  • Grease a 9" tart pan well. Add the flour, confectioners' sugar, and salt in a food processor and pulse to blend. Add butter and pulse until butter is cut in coarsely. Add the yolk and pulse to combine until the dough forms clumps.
  • Turn the dough out and gather into a ball, incorporating all the floury bits. Quickly and gently press dough evenly into the greased tart pan, prick the crust all over with a fork. Freeze while you make the filling (you can also make the crust ahead of time and freeze or refrigerate it overnight).

For the filling:

  • Combine all ingredients in a blender and blend on high speed until smooth. (Alternatively, you can whisk the ingredients together by hand in a bowl, though the mixture will be slightly more grainy.)

Bake the tart:

  • Preheat the oven to 350 degrees.
  • Remove the chilled crust from the fridge and bake for 15-20 minutes, until lightly browned (you may need a little longer if the tart is thoroughly frozen). Set aside to cool.
  • While the crust is cooling, peel, core, and slice the apples into 1/4" slices (a mandoline makes this very easy). Add the filling and arrange the apple slices in your desired pattern. Bake until the filling is set, about 45 minutes. Turn on the broiler and broil for a few minutes to brown the top of the tart. Remove, let cool, and brush with the preserves, if using.

Notes

Adapted from Baking Sense and Dorie Greenspan.