The frangipane and apple tartlets are refined and irresistible treats, perfect for indulging in a decadent afternoon snack or finishing a special lunch. Their crisp, crumbly base pairs perfectly with the soft frangipane cream, enriched by the freshness of apple slices arranged like petals, blooming like a flower. A balance of flavors and textures that wins you over at the first bite, making this recipe a true pleasure to share. With Mother’s Day approaching, this recipe is ideal to surprise her and make her day even more special. Below, we’ll see together how to prepare these fantastic frangipane and apple tartlets:
Other apple dessert recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Seasonality: Mother's Day
Ingredients
- 1 2/3 cups all-purpose flour
- 6 tbsp butter (cold)
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp baking powder
- grated lemon zest
- 1/2 cup butter (soft) for frangipane
- 2/3 cup powdered (confectioners') sugar
- 2 eggs
- 1 cup ground almonds (almond flour)
- 2 1/2 tbsp all-purpose flour
- a pinch of salt
- vanilla extract
- 2 apples
- as needed gelatin (for glazing)
Steps
Prepare the shortcrust pastry. Sift the flour and baking powder into a bowl with the sugar and the grated lemon zest and mix lightly.
Add the cold butter in pieces from the refrigerator and work everything until you obtain a sandy texture. Add the egg and mix quickly until you form a homogeneous, compact dough.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes in the refrigerator. Meanwhile, prepare the frangipane cream.
Beat the soft butter in a bowl with the powdered sugar until you obtain a smooth cream. Add one egg at a time, mixing well before adding the next.
Fold in the almond flour and the all-purpose flour, a pinch of salt and the vanilla extract. Set the cream aside until ready to use.
Take the shortcrust dough out of the refrigerator and let it soften slightly at room temperature for a few minutes. Then form a small log with the dough and divide it into six equal parts.
With each portion, roll out a thin disk about 1/4 inch thick and line the bottom and sides of small tartlet molds (about 4 3/4 inches in diameter).
Prick the base of the tartlets with a fork to prevent them from puffing up during baking, and spread a layer of frangipane cream, leveling it well.
Peel the apples and cut them into thin slices. Arrange them on top of the cream to form rose-like petals and dust lightly with a little powdered sugar.
Preheat the oven to 356°F and bake for about 25–30 minutes, or until golden. Remove from the oven, let cool, then brush the surface with a layer of gelatin glaze.
The frangipane and apple tartlets are ready to be served.
Bon appétit… and see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
