Apple Frangipane Tart
Crisp sweet-crust filled with rich almond frangipane filling and baked with sliced apples. A classic and elegant tart fit for any dessert table.
servings
Ingredients
- 1 recipe Tart dough
- 8 ounces granulated sugar (1 cup)
- 4 ounces unsalted butter (room temperature)
- ¼ teaspoon table salt
- 2 eggs (room temperature)
- 4 ounces almond flour (1 cup)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons dark rum (divided)
- 3 apples ( )
- 6 ounces apricot preserves (1/2 cup)
Instructions
- Roll 1 recipe Tart dough to fit a 12" fluted tart pan. Prick the dough all over with a fork and refrigerate until firm.
- While the tart shell chills, preheat the oven to 350 °F. Bake the tart shell until it's light brown around the edges and pale in the center, about 10-15 minutes. Set the crust aside to cool while you make the filling. Keep the oven on.
- In a mixing bowl, cream 8 ounces granulated sugar and 4 ounces unsalted butter together until light and aerated. Scrape the bowl and the beater. Add ¼ teaspoon table salt and 2 eggs and mix to combine. Add 4 ounces almond flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract and 1 tablespoon of the rum.
- Spread the frangipane evenly into the tart crust. Peel, core and slice 3 apples to ¼" thick. Arrange the apple slices in a pretty petal pattern, starting with the outside edge and working your way towards the middle. Bake until the apples are tender and the filling is set, about 45 minutes.
- Turn on the broiler and run the tart under the broiler for a minute or two to brown the top of the tart. Warm 6 ounces apricot preserves in the microwave for 30 seconds, stir in the remaining 1 tablespoon of rum. Brush the warm preserves over the warm tart. Cool to room temperature.
- Best served at room temperature.
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Notes
The tart is best the day it's baked, but it can be kept at room temperature for several days.
To work ahead you can make and pre-bake the tart shell. Make the frangipane filling and refrigerate, then assemble and bake the tart the day it will be served.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!