The apple frangipane tart is a dessert to serve at the end of a meal or to accompany a nice cup of tea. A shortcrust pastry shell that encloses a delicious cream made of almonds, eggs, butter, and sugar covered with slices of tender apples.

Discover more recipes with frangipane cream:

Difficulty: Easy
Cost: Medium
Preparation time: 45 Minutes
Portions: 10-12
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

2 cups flour
2/3 cup butter
1/2 cup powdered sugar
2 3/4 oz egg yolks
1/2 vanilla bean
1 pinch salt
1/2 lemon (grated zest)
2 cups almond flour
2/3 cup butter
1 cup powdered sugar
1 cup eggs
3/4 cup all-purpose flour
3 Red Delicious apples (Stark)
1/4 cup apricot jam (or neutral glaze)

Tools

1 Mixer
1 Bowl
1 Spatula
1 Food processor
1 Sieve

Steps

On a work surface, sift the flour, add the butter in pieces and rub between your hands until the flour and butter are permeable.
Add the powdered sugar, a pinch of salt, and continue working it with your hands.
Finally, pour in the egg yolks and knead quickly.
Form a dough ball, wrap it with plastic wrap, and place it in the fridge for at least half an hour before using it.
The shortcrust pastry can also be made with a food processor.
Place the softened butter with the sugar in a bowl. Beat with a mixer at maximum speed until light and fluffy, about 10 minutes.
Add the eggs a little at a time and continue to beat at medium speed.
Be careful not to add more egg until the previous one is completely absorbed.
Fold in the almonds and flour. Mix with a spatula until the dough is homogeneous.
On a lightly floured surface, roll out the shortcrust pastry to a thickness of approximately 1/8 inch. Line a 9-inch springform pan.
Pour the frangipane cream inside. Level with a spatula and set aside.
Cut each apple into 4 wedges after washing and drying them. Remove the core and slice to a thickness of 1/16 inch.
Place the apples on top of the frangipane cream, inserting them about 1/3 in. Bake in a preheated static oven at 350°F for 45 minutes.
Remove from the oven and immediately brush the apples with warm jam. Let cool before removing from the pan.