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A round apple tart on a dark green serving plate with two slices cut.
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Apple Frangipane Tart

Course brunch, Dessert
Cuisine American, French
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chill Time 10 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Author Kathleen Culver

Equipment

Ingredients

  • 24 cm pâte sucrée unbaked - stop at step 11 (follow link for recipe)
  • 150 grams almond flour
  • 45 grams all purpose flour
  • 150 grams granulated sugar
  • ¼ teaspoon kosher salt Diamond Crystal
  • 5 mL vanilla extract
  • 1 teaspoon rosemary fresh, finely minced
  • 2 large eggs room temperature
  • lemon zest from ½ large lemon
  • 42 grams unsalted butter cubed, room temperature
  • 3 large apples firm and sweet such as Braeburn, Fuji or Honeycrisp
  • 14 grams unsalted butter melted, to brush on apples before baking
  • ½ teaspoon granulated sugar to sprinkle on apples before baking
  • 15 mL honey to brush on apples after baking
  • 2.5 mL water warm, to thin honey
Metric - US

Instructions

  • Prepare pâte sucrée recipe for a 9.5 inch (24 cm) tart pan. Follow steps 1-11. Do not dock or bake crust. Place into refrigerator to chill.
    24 cm pâte sucrée
  • Meanwhile, preheat the oven to 350°F (177°C, Gas Mark 4). Place a half sheet pan inside the oven to preheat as well.
  • Make the frangipane filling: To the bowl of a food processor, add the sugar and minced rosemary. Process until rosemary oils are well infused into the sugar, about 30 seconds.
    150 grams granulated sugar, 1 teaspoon rosemary
  • Add almond flour, all purpose flour, salt, vanilla and eggs. Zest half of lemon directly into bowl of food processor. Scatter the butter over the top. Process until well mixed. Scrape down sides to ensure all ingredients are fully blended.
    150 grams almond flour, 45 grams all purpose flour, ¼ teaspoon kosher salt, 5 mL vanilla extract, 2 large eggs, lemon zest, 42 grams unsalted butter
  • Scoop frangipane into tart shell and spread in an even layer.
  • Slice each apple into quarters, and cut away core. Cut apple quarters into evenly thick ¼ inch (5 mm) slices (see instruction photo for reference).
    Each apple slice should be evenly flat in thickness, not wider at the peel and thinner at the center (wedge shaped).
    3 large apples
  • Beginning at outer edge, place apple slices in a circle (wider end facing out, thinner end facing in) around the tart, carefully overlapping the slices to create a fan shape. Repeat with inner circle.
    Depending on size of apples, you may need to cut the inner apple slices smaller to make them fit. You will likely have leftover apples.
  • Brush apples with melted butter and sprinkle with granulated sugar, being careful not to get sugar on the tart dough. Place in the refrigerator to chill for 10 minutes before baking.
    14 grams unsalted butter, ½ teaspoon granulated sugar
  • Bake on preheated baking sheet for 15 minutes, and then add pie shield. Bake an additional 55-60 minutes, for a total of 70-75 minutes until frangipane puffs up, is no longer shiny, and a toothpick in the center comes out without wet batter, but only a few moist crumbs. The crust should be a deep golden brown.
  • Cool tart fully on a baking rack. Prior to serving, mix honey with warm water in a small bowl, and apply to the apples with a pastry brush. Remove outer tart ring and place tart on serving platter.
    15 mL honey, 2.5 mL water

Notes

Apples: I've specified three apples to ensure you'll have enough slices to cover the top of the tart. You may have some leftovers. Any firm, sweet apples will work here: Honeycrisp, Cosmic Crisp, Fuji, Pink Lady, and Braeburn are a few options.
Pâte sucrée: Find detailed photos and instructions for the tart crust in my pâte sucrée recipe. 
IMPORTANT NOTE: Prepare the tart dough as written through steps 1-11 (skip docking in step 12). Do not bake it without the fillings.
For easy reference when planning your shopping list, pâte sucrée ingredients listed below:
  • 113 grams (½ cup, 4 ounces) unsalted butter
  • 50 grams (¼ cup) granulated sugar
  • ½ teaspoon Kosher salt, Diamond Crystal
  • 120 grams (1 cup) all purpose flour
  • 1 large egg, separated
Pie shield: Using a pie shield (or a DIY ring of aluminum foil) is important for protecting the crust during the long bake. Without it, the edges may become too dark before the filling is fully baked.
Serving: Serve tart as-is, or with a spoonful of whipped cream, crème fraîche, mascarpone, or a scoop of vanilla ice cream.
Store: In the refrigerator, covered in plastic wrap, for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap in plastic wrap and place in an airtight container in the freezer for up to 1 month. Defrost in the refrigerator, and bring to room temperature before serving.
Make ahead:
  • Make the pâte sucrée ahead of time, roll it out, place it in the tart pan, wrap well with plastic wrap, and freeze it unbaked. This could be done up to a week or two in advance (but only if you won't be using your tart pan in the meantime!) No need to let it defrost before baking.
  • Make the almond frangipane filling up to 2 days in advance. Keep in an airtight container in the refrigerator. Bring to room temperature before baking.