Apple Frangipane Tart
This Apple Frangipane Tart begins with a sweet-tart crust filled with homemade almond custard, topped with apples, and baked to perfection.
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Ingredients
- 1 cup sugar
- ½ cup unsalted butter (1 stick)
- 2 whole eggs
- 2 egg yolks
- 1 cup almond meal (see notes)
- 2 tablespoon almond meal
- 2 tablespoon all-purpose flour
- ½ teaspoon vanilla essence
- ½ teaspoon almond extract
- 2 granny smith apples (see notes)
- 2 tablespoon slivered almonds
- 1 tablespoon powdered sugar
The Glaze
- 2 tablespoon jam (see notes)
- 2 tablespoon honey
- 2 tablespoon water
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Blind-bake the tart crust with weights for 15 minutes. (see notes)
- Cream the butter and sugar using an electric mixer.
- Add the almond meal and flour and mix well.
- Add the vanilla and almond essence, along with the whole eggs and egg yolks, and mix till you have a smooth batter.
- Sprinkle 2 tablespoons of almond meal on the crust to ensure it will not get soggy. (see notes)
- Pour the prepared almond custard into the crust.
- Peel, core, and slice the apples into 1/16-inch thin slices. Arrange them in circles, starting from the outside and working your way into the center.
- Bake at 375 degrees Fahrenheit for 40-45 minutes, until the custard puffs up and the top is a golden brown.
The Glaze
- Prepare the glaze by heating all the ingredients in a small saucepan until you have a thick, syrupy consistency. (see notes)
- Once the tart has cooled, glaze it, sprinkle with the almonds, and then sprinkle with the powdered sugar.
Notes
Almond Meal - You can grind your own almonds or use an almond meal if the package states that it is 100% almonds. Some recipes call for blanched almonds and some claim you can grind whole almonds with the skin on. Almond meal is made with whole almonds, and I personally like the texture, so I opted to use that. If you want to experiment with other types of nuts, pistachios, and hazelnuts are also commonly used in a frangipane tart.
The apples - just before you're ready to place them on your tart, as they tend to brown very quickly. If you want them softer, you can poach them, but if sliced thin, they cook quite well in the 40-45 minutes the tart bakes. You can also experiment with other seasonal fruits in this recipe; pears, plums, cherries, or berries are often popular choices.
The jam - I typically use whatever jam I have on hand for my glaze. Some favorites are fig, lemon, and orange.
Blind baking - is a crucial step in frangipane tart preparation. It involves parbaking the crust for 15 minutes before adding the filling. The primary goal is to prevent a soggy crust, which can ruin the overall texture of your tart. To achieve this, weights are added to the pastry to prevent it from puffing up. If you don't have pie weights, don't worry-beans or even rice can serve the same purpose.
Sprinkle almond meal on the crust - this plays a crucial role in the crust of a frangipane tart. It's added before the custard is poured, absorbing some of the custard's moisture and thereby preventing sogginess. This is a key step in ensuring your tart has the perfect balance of moistness and structure.
The glaze - Adding water and honey to the jam and heating it up helps make the mixture a little thin. This makes it easier to glaze the tart.
Nutrition
Serving: 1sliceCalories: 265kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 80mgSodium: 15mgPotassium: 67mgFiber: 2gSugar: 25gVitamin A: 336IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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