Apple Frangipane Tart

This apple frangipane tart features a buttery pâte sucrée (sweet tart dough), a rich almond cream filling, and thinly sliced apples arranged in a beautiful pinwheel. Fresh rosemary and lemon zest add a subtle aromatic note, while a light honey glaze gives the apples a delicate sheen. Baked until golden brown, this French-inspired apple tart is a lovely way to turn a few simple ingredients into a delicious fall dessert.

Frangipane (crème d'amande, or almond cream) is one of my favorite tart fillings. Its sweet, nutty flavor works with so many different fruit pairings, like my rhubarb frangipane tart, french fig tart, and pear tart with hazelnut frangipane. For this version, I wanted to pair the rich almond cream with fresh apples.

A buttery homemade pâte sucrée holds the almond cream, which is subtly flavored with lemon zest and fresh rosemary. Thin slices of apple are arranged in overlapping circles across the top of the tart. Before baking, the apples are brushed with a little melted butter and sprinkled with granulated sugar.

As the tart bakes, the pastry develops a golden-brown color and a rich, buttery flavor. The almond cream puffs up around the apples, then settles into a tender, moist filling. The apples soften and become sweet and fragrant, while the rosemary adds a subtle herbal note that complements the fruit without taking over. Once cooled, the apples are brushed with a light honey glaze.

In addition to looking impressive, this tart is also straightforward to make. The pâte sucrée and almond cream filling both come together easily and can be prepared in advance. The most time-consuming part is slicing and arranging the apples, but it's worth it for the beautiful presentation.

Ingredients

* See recipe card for full list of ingredients and quantities.

Pâte sucrée - Use this simple, no-fuss pâte sucrée recipe for a tart dough that's buttery and tender like a shortbread cookie, yet stable enough for all your favorite tart fillings!

Almond flour - I like to use finely ground almond flour for a smooth, tender frangipane. You can make this tart with almond meal as well. It will simply have a slightly more rustic texture.

All-purpose flour - I recommend weighing flour with a digital scale for consistent results. If you don't have one, fluff the flour, spoon it into the measuring cup, and level with a knife.

Unsalted butter - Butter should be at room temperature so that it combines easily with the other ingredients. There's also a bit of melted butter to brush on the apples prior to baking.

Eggs - Large eggs should be at room temperature.

Fresh rosemary - Fresh rosemary is finely minced and processed with the granulated sugar to distribute its flavor.

Lemon zest - Freshly grated zest adds an aromatic note that complements the apples and almond flour. I use a Microplane grater to finely grate the zest directly into the frangipane ingredients, which helps capture the fragrant citrus oils released during zesting.

Kosher salt - I use Diamond Crystal kosher salt in my recipes.

Apples - Select fresh, firm apples that you would enjoy eating. Some options include Honeycrisp, Cosmic Crisp, Fuji, Pink Lady, and Braeburn. For best results and a uniform bake, slice the apples thinly and evenly, about ¼ inch (5 mm) thick.

Instructions

These instructions provide visual cues. Find detailed instructions in the recipe card.

PÂTE SUCRÉE

See my easy pâte sucrée recipe for step by step photos and detailed instructions for making this sweet tart dough. No pie weights required!

Make pâte sucrée dough and place into tart pan. Do not dock or bake. Place into refrigerator to chill.

First, pulse rosemary and granulated sugar together in food processor to distribute flavor. Add remaining frangipane ingredients.

Pulse until blended into a thick, creamy paste.

Remove tart shell from refrigerator and spread almond cream into an even layer.

Quarter and core the apples and cut into ¼ inch (5mm) slices.

Arrange apple slices in overlapping concentric circles, starting from the outside row and working your way in.

Brush apples with melted butter and sprinkle with granulated sugar. Chill in refrigerator 10 minutes. Meanwhile, place a half sheet pan in the center rack of the oven to preheat at 350°F (177° C, Gas mark 4).

Bake tart on preheated sheet pan for 70-75 minutes at 350°F (177° C, Gas mark 4), until center of frangipane is set and no longer shiny, and crust is golden brown.

Set aside to cool. Prior to serving, brush apples with honey and warm water mixture to add moisture and shine. Remove outer tart ring and place on serving platter.

Substitutions

Tart dough - If you're looking for a gluten free tart dough, try this recipe from Alanna of The Bojon Gourmet. She is a master of gluten free baking!

Almond flour - If you can't find finely ground almond flour for the frangipane, you can substitute with almond meal, which is more coarsely ground. The texture will be slightly more rustic. Some people prefer it!

Equipment

Tart pan - For my tart recipes, I use this 9.5-inch nonstick carbon steel tart pan with a removable base.

Microplane grater - I use a stainless steel Dreiss microplane grater. The fine teeth make quick work of zesting and produce very fine pieces of zest that blend easily into the frangipane.

Sheet pan - A preheated half sheet baking pan (13 x 18 inches) helps brown the tart base without parbaking and catches drips. Sometimes a bit of butter leaks from the removable base of the tart pan. Save yourself the work of cleaning the oven and use a baking sheet underneath.

Pie shield - A pie shield protects the outer crust from browning too soon. If you don't have a pie shield, you can cut a circular ring of aluminum foil to cover the outside crust.

Frequently asked questions

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