This apple frangipane tart is a classic French almond tart with a flaky pie crust and beautiul apples on top! Serve as a fancy sliced treat this holiday!
Total Time:1 hour
For the crust:
1–3/4 cups (240 gm) all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1/3 cup (70 gm) chilled vegetable shortening, cut into pieces
6 tablespoons (85 gm) unsalted butter, ice cold
6+ tablespoons ice water
For the filling:
6 tablespoons (85 gm) unsalted butter, room temperature
2/3 cup (135 gm) sugar
2 large eggs, plus one for the egg wash
1 teaspoon vanilla extract
½ teaspoon almond extract
1–1/2 cups (145 gm) almond flour
¼ teaspoon salt
Approximately 3 medium-sized baking apples (I used pink lady)
3 tablespoons sliced almonds, toasted, optional
Powdered sugar, optional
To prepare the crust:
Combine the all-purpose flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut the shortening and butter into the dry ingredients until pea-sized clumps exist throughout. Add about ¼ cup of ice water and use a fork to bring the dough together. Add additional water, 1 tablespoon at a time, to get the dough to come together. The dough should be tacky but not sticky wet, and should pack together without dry pieces flaking off. Press into a round disk being careful not to overwork the dough and wrap in plastic wrap. Allow the pie dough to chill at least two hours or up to a week prior to baking.
To prepare the tart:
Preheat the oven to 375. Remove the chilled dough from the fridge and allow to sit out for 5 minutes. Using a floured rolling pin on a floured surface, roll the dough out into a flat, 1/8” round that is about an inch larger than your tart pan on all sides. (I use a 9” metal tart pan with a removable bottom.) Roll the dough back up on the pin loosely and move it into the tart pan, gently pressing the dough into the edges of the pan. Leave and inch excess on all sides and trim off any excess. Fold the lip of the dough under and keep pressing the dough into the sides of the pan. The dough may shrink in the oven, so build the edge up 1/8-1/4” above the lip of the pan. Line the pan with a sheet of parchment and fill it with pie weights or dried beans. Par-bake the crust in the oven for 15 minutes. In the meantime, prepare the filling.
Cream the butter and sugar in a large bowl on medium speed until combine, about a minute. Add 2 eggs and the extracts and stir to combine. Add the almond flour and salt and stir to combine. Prep the apples by washing and quartering them. Make thin slices throughout each quarter and keep the sections together to arrange in the tart. Whisk the extra egg in a small bowl with a little bit of water.
When the pie crust is done par-baking, remove it from the oven and use a pastry brush to whisk a layer of egg all over the crust. Spread the filling into the crust and then arrange the apples on top. I like to take small sections of apples, fan them while in my hand and then place them where I want on the tart. The filling will puff while baking so there is no need to press them in deep. Fill the top of the tart with apples and then place the tart back in the oven. Decrease the heat to 350 degrees and bake for approximately 45 minutes, or until the crust and filling have bronzed. Remove the tart from the oven and sprinkle the almonds on top. Allow to cool slightly before dusting with powdered sugar, if desired. Tart is best served the day it is made, but if you’re heating it up a day later, consider warming a small bit of orange or apricot jam in a bowl to brush on top of the apples. The apples will dry out oven time and can be revived with a little brush of melted jam.