Apple Frangipane Tart
Bringing it back to classic French baking with an apple frangipane tart! Apples and almonds come together with amazing fall baking flavors in this apple frangipane tart recipe that gives you even more reasons to go apple picking this fall.
Equipment
- Stand or hand mixer
- 11-12" tart pan removable bottom preferred
Ingredients
Macerated Apples
- 3 ea Apples dealers choice, medium sized
- ¼ tsp Cinnamon, ground
- 1 Tbs Light brown sugar
- 2 tsp Lemon juice
Tart Dough (if not using store bought pie dough)
- 226 g All purpose flour
- 57 g Powdered sugar
- 1 stick Butter, unsalted or 113 grams
- 1 tsp Cinnamon, ground optional
- 1 ea Whole eggs
- 1 ea Egg yolk
Cinnamon Pastry Cream
- 160 g Whole milk
- 30 g Granulated sugar
- 2 ea Cinnamon sticks
- 1 Tbs Cornstarch
- 30 g Granulated sugar
- 40 g Whole milk
- 3 ea Egg yolks
- ½ Tbs Butter, unsalted
Frangipane
- 72 g Almond paste room temperature
- 56 g Powdered sugar sifted
- 72 g Butter, unslated room temperature and soft
- 2 es Whole eggs
- 72 g All purpose flour
- ½ tsp Baking powder
To Finish
- 110 g Heavy cream
- ½ tsp Almond extract
- 14 g Granulated sugar
- ⅛ Cup Toasted slivered almonds to top
Instructions
To prepare the tart dough:
- Skip this section if using store bought pie dough.
- Combine the dry ingredients with cubed butter in a bowl and cream with your hand or stand mixer on low until small, half-pea sized butter chunks remain. DO NOT allow a dough to form at this stage.
- Add the egg and yolk and mix until a dough forms.
- Allow to rest in the fridge covered for 30 minutes before rolling it out.
- Roll out the tart dough to about a 1/4 inch thick and shape into your tart tin. Dock (or pock holes) in the bottom and place in the freezer for about 45 minutes to an hour. Preheat the oven to 350°F.
- Once frozen solid, bake the tart shell for 8 minutes. Press out any bubbles that form(do so carefully to prevent steam burns!).
To prepare the macerated apples:
- Peel and core the apples and thinly slice to about ¼-inch. Toss in the cinnamon, sugar, and lemon juice and set aside. Allow to macerate for at least 1 hour.
To prepare the pastry cream:
- Weigh out the first measurements of milk and sugar in a medium pot with the cinnamon sticks, and slowly bring to a boil. Turn off the heat, and allow to steep until the milk is flavorful.
- Whisk together the cornstarch and second measurement of sugar. Whisk in the egg yolks, and the second measurement of milk.
- Bring the cinnamon milk back to a boil and reduce the heat to medium low. Whisk a small portion into the cornstarch egg mixture then pour it all back into the pot.
- Cook on medium high heat whisking constantly until it starts to thicken and boils. Allow to cook for 1-2 minutes continuously whisking.
- Remove from heat immediately and whisk in the butter. Pour into a bowl and place plastic wrap directly on the pastry cream 30 minutes.
- Spread the pastry cream on the bottom of the tart shell and freeze for 30 minutes.
To prepare the frangipane:
- Warm the almond paste in the microwave for 15 seconds. Using your stand mixer and paddle or hand mixer and beaters, cream the almond paste on medium speed until smooth.
- Add in the softened butter and allow to mix on medium speed until smooth. Scrape down the sides of the bowl and attachment(s) and cream on high speed for about 30 seconds.
- Add in the powdered sugar and allow to mix on medium speed until smooth. Scrape down the sides of the bowl and attachment(s) and cream on high speed for about 30 seconds.
- Add in the eggs and allow to mix on medium speed until smooth. Scrape down the sides of the bowl and attachment(s) and cream on high speed for about 30 seconds.
- Add in the flour and baking powder and continue to cream on medium-high speed until completely smooth with no lumps.
- Carefully spread the frangipane on top of the pastry cream.
To bake the tart and finish:
- Preheat the oven to 350°F.
- Layer the apple slices as desired pressing slightly into the batter. Don't layer too far apart because the apple slices will shrink, but don't layer too closely or the frangipane won't bake properly.
- Bake for about 45 minutes or until the frangipane in the center turns golden brown making sure to rotate halfway through. (If the edges of the tart start to get too dark, cover in tin foil). ***Depending on how you arranged your apples and how closely packed they are could determine how little or how much to bake it. The more apples covering the frangipane the longer it will take, the less apples the less time. Be sure to check after 25-30 minutes and gauge how it's doing from there.
- Allow the tart to cool completely before decorating.
- Whip together the cream, sugar, and extract until stiff peaks and decorate as desired. Top with optional toasted almonds.
Notes
**Pastry cream can be made 2-3 days in advanced and kept in the fridge.
Advisable order of operations:
- Make the tart dough
- Macerate the apples
- Roll out and freeze the dough
- Make the pastry cream and chill
- Par-bake the tart shell
- Make the frangipane
- Spread the pastry cream and freeze
- Spread the frangipane
- Arrange the apples and bake
Nutrition
Calories: 314kcalCarbohydrates: 41gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 51mgSodium: 131mgPotassium: 96mgFiber: 1gSugar: 11gVitamin A: 569IUVitamin C: 0.4mgCalcium: 63mgIron: 1mg
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