Mastering the Exquisite Apple Frangipane Tart: A Detailed Homemade Recipe

There’s something incredibly satisfying about creating a dessert that looks as impressive as it tastes. This Apple Frangipane Tart is precisely that kind of culinary triumph. Just recently, I embarked on this delightful baking adventure. Having prepared a double batch of tart pastry in advance, the only question was how to fill it. After some consideration, a classic combination came to mind: apples and a rich frangipane almond filling. Drawing inspiration from a trusted source, the vision for this tart quickly materialized.

While this tart might appear elaborate, the beauty of this recipe lies in its flexibility and the ability to tackle it in manageable stages. This approach transforms what could be a daunting task into an enjoyable baking project. For instance, I prepared the tart pastry the day before, allowing it to chill perfectly. The following afternoon, I handled the peeling and slicing of the apples, letting them macerate in sugar while I took a break. Breaking down the preparation into these phases not only made the process less stressful but also enhanced the overall baking experience. Once these foundational steps were completed, the rest of the assembly and baking was a smooth and rewarding process. The result? A truly magnificent dessert that’s worth every moment of effort.

What Makes This Apple Frangipane Tart So Special?

At the heart of this tart’s exceptional flavor profile is the frangipane – a luxurious almond-based filling that lends a sophisticated nuttiness and a wonderfully tender texture. Unlike a simple apple pie, the frangipane creates a foundational layer of rich, aromatic sweetness that beautifully complements the fruit. In this particular recipe, the frangipane is thoughtfully layered under a generous scattering of diced apples, spiced with cinnamon, and studded with plump raisins, adding bursts of flavor and chewiness. Capping it all is a final, elegant layer of very thinly sliced apples, arranged decoratively to create a stunning visual appeal. During its 70-minute bake, some of the apple slices on top developed a lovely caramelized edge, adding a hint of delicious complexity. Even with a little browning, the tart was incredibly flavorful and absolutely delicious. For future bakes, I might consider gently shielding the top with foil after the first 40 minutes to ensure a perfectly even golden finish across the apples, but rest assured, a little extra color only adds character to this rustic yet elegant dessert.

Apple Walnut Raisin Tart with Frangipane: The Recipe

Ingredients:

For the Tart Pastry (Yields 2 discs, only 1 used per tart):

2 ½ cups (approximately 11 ½ oz) all-purpose unbleached flour
1 teaspoon salt
1 tablespoon granulated sugar
12 tablespoons (1 ½ sticks) cold unsalted butter, cut into small chunks
5 tablespoons cold shortening (vegetable shortening recommended)
About ¼ to ⅓ cup ice water, as needed

Pro Tip for Pastry: Using both butter and shortening creates a wonderfully flaky and tender crust. Ensure all fats are very cold to prevent them from melting too quickly during mixing, which can lead to a tough crust. The ice water also helps keep the dough cool and prevents gluten development.

For the Apple Filling:

7 Granny Smith apples or other firm, tart cooking apples, peeled, cored, and halved
⅓ cup plus 2 tablespoons granulated sugar (divided)
½ teaspoon ground cinnamon
½ cup plump raisins
2 teaspoons fresh lemon juice
⅓ cup walnut pieces, lightly toasted

Ingredient Spotlight: Granny Smith apples are ideal for this tart due to their firm texture and tartness, which holds up well during baking and balances the sweetness of the frangipane and raisins. The lemon juice prevents browning and brightens the apple flavor. Toasting the walnuts enhances their nutty aroma and adds a delightful crunch.

For the Frangipane:

4 tablespoons (½ stick) unsalted butter, softened
¼ cup granulated sugar
2 ounces almond paste (cut from a 7-ounce roll)
1 large egg, at room temperature
½ teaspoon pure vanilla extract
2 tablespoons all-purpose flour
⅛ teaspoon salt

Frangipane Fundamentals: Almond paste is key to frangipane’s distinctive flavor and texture. Ensure your butter is truly softened (but not melted) for a smooth, creamy filling. The egg binds the mixture, while the flour and salt balance the flavors and provide structure.

Optional Glaze:

Apricot or pineapple preserves, or a mild apple jelly
A splash of amaretto or Grand Marnier (optional, for extra flavor)

Glazing for Shine: A glaze adds a beautiful sheen and can enhance the overall presentation of your tart. Fruit preserves provide a lovely fruity note, and a touch of liqueur elevates the flavor profile.

Step-by-Step Instructions:

1. Prepare the Tart Crust:

Ensure all pastry ingredients, except the water, are thoroughly chilled. Place the flour, salt, and 1 tablespoon sugar into the bowl of a food processor. Add the cold butter chunks and cold shortening.
Pulse the mixture in short bursts until it resembles coarse crumbs, with some pea-sized pieces of fat still visible. This textural variation is crucial for flakiness.
Transfer the crumbly mixture to a large bowl. Gradually add the ice water, starting with ¼ cup, mixing gently with your hands or a spoon. Continue adding water a tablespoon at a time until the dough just comes together. Be careful not to overmix, as this can lead to a tough crust.
Divide the dough in half and gently shape each half into a flat disc. Wrap each disc tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or until firm and ready to use. You will only need one disc for this tart; the other can be frozen for a future baking project.

2. Craft the Flavorful Apple Filling:

Take 4 of the peeled, cored, and halved apples and cut them into ½-inch dice. Place the diced apples in a medium bowl.
Toss the diced apples with ⅓ cup of granulated sugar, ensuring they are evenly coated. Stir in the raisins and fresh lemon juice. Cover the bowl and let the mixture sit in the refrigerator for at least an hour to allow the flavors to meld and the apples to release some of their juices.
Slice the remaining 3 apples into very thin wedges, aiming for uniform thickness for even baking and attractive presentation. Place these sliced apples in a separate bowl.
Toss the thinly sliced apples with the remaining 2 tablespoons of sugar. Cover and refrigerate for an hour as well.
Set aside the toasted walnut pieces; these will be folded into the diced apple mixture just before assembly.

3. Mix the Luxurious Frangipane:

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and ¼ cup granulated sugar together until the mixture is light, fluffy, and pale in color. This typically takes 2-3 minutes.
Add the almond paste to the butter and sugar mixture. Continue beating until the almond paste is fully incorporated and the mixture is smooth, breaking up any large clumps of paste.
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
Using the lowest speed of your mixer or folding by hand, gently stir in the 2 tablespoons of flour and ⅛ teaspoon of salt until just combined. Be careful not to overmix the frangipane once the flour is added.

4. Assemble Your Masterpiece:

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out one of the chilled pastry discs into a large 10-inch circle, approximately ⅛-inch thick. Carefully transfer the rolled dough into a 9-inch round tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan, trimming any excess dough from the edges.
Evenly spread the prepared frangipane mixture over the bottom of the tart crust.
Just before assembling, toss the diced apple mixture with the toasted walnut pieces. Spread this apple and walnut mixture over the frangipane layer in the tart shell.
Artfully arrange the thinly sliced apple wedges on top of the diced apple layer, creating an appealing decorative pattern. You can layer them in concentric circles or a spiral design. Ensure they cover the entire surface for a beautiful finish.

5. Bake to Golden Perfection:

Place the assembled tart on the center rack of your preheated oven. It’s highly recommended to place a baking sheet or foil liner on the rack below to catch any potential drips from the tart pan during baking, which can prevent a messy oven.
Bake for approximately 70 minutes. The tart is ready when the crust is golden brown, the frangipane is set, and the apples are tender. The top apples should be beautifully caramelized and slightly softened.
Keep an eye on the tart during the final 20-30 minutes of baking. If the apple slices on top start to brown too quickly or appear singed, loosely cover the tart with a piece of aluminum foil to shield them from direct heat.

6. The Finishing Touch & Serving:

Once baked, carefully remove the tart from the oven. The apples might appear a bit dry at this stage.
For an enhanced presentation and added flavor, consider glazing the tart. Gently warm about ¼ cup of apricot or pineapple preserves (or apple jelly) in a small saucepan or microwave until melted and fluid. If desired, stir in a splash of amaretto or Grand Marnier for an extra aromatic kick.
Brush the warm glaze generously over the baked apple slices. This adds a beautiful shine and a touch of sweetness, making the tart look even more appealing. You can, of course, skip the glaze entirely if you prefer.
Allow the tart to cool completely on a wire rack before serving, or serve it slightly warm for a comforting treat. Once cooled, carefully remove the sides of the tart pan. Slice into individual wedges and serve.

Tips for Perfecting Your Apple Frangipane Tart:

Chill is Key: For a truly flaky crust, ensure all your pastry ingredients are ice cold. Don’t rush the chilling process for the dough – it’s vital for texture.
Don’t Overwork the Dough: Mix the pastry dough just until it comes together. Overworking develops gluten, leading to a tough crust.
Apple Choice Matters: Stick with firm, tart apples like Granny Smith. Softer apples will turn to mush during baking, and sweeter apples might make the tart overly sugary.
Almond Paste Quality: Use good quality almond paste for the best frangipane flavor. Avoid almond marzipan, which is often sweeter and has a different consistency.
Prevent Sticking: Always use a tart pan with a removable bottom. If you’re concerned about sticking, a light spray of baking non-stick spray before adding the crust can provide extra assurance.
Watch the Bake: Oven temperatures can vary. Keep an eye on your tart, especially towards the end of the baking time. If the top browns too quickly, tent loosely with foil. The frangipane should be golden and set, and the apples tender when pierced.

Variations to Explore:

Fruit Alternatives: While apples are classic, this tart is also fantastic with pears, peaches, or even berries. Adjust sugar content based on the sweetness of the fruit.
Spice It Up: Enhance the apple filling with a pinch of nutmeg, cardamom, or a touch of ground ginger for added warmth and complexity.
Nutty Twists: Experiment with different nuts. Toasted pecans or slivered almonds could replace walnuts in the apple filling or be sprinkled on top of the frangipane before the apples are added.
Glaze Flavor: Instead of amaretto, try a splash of Calvados (apple brandy) or rum in your apricot glaze for a different alcoholic kick, or a non-alcoholic apple cider reduction for intense apple flavor.

Storage Suggestions:

This Apple Frangipane Tart is best enjoyed the day it’s baked, especially while slightly warm. However, leftovers can be stored at room temperature, loosely covered, for up to 2 days. For longer storage, refrigerate the tart, covered, for up to 3-4 days. Allow it to come to room temperature or gently warm slices in a low oven before serving for the best flavor and texture.

Creating this Apple Frangipane Tart is a rewarding experience, from the moment you roll out the pastry to the first delightful bite. It’s a dessert that speaks of comfort, elegance, and homemade goodness. Whether you’re making it for a special occasion or simply to treat yourself, this recipe promises to deliver a truly memorable culinary delight. Enjoy the process, savor the aromas, and relish every slice of this exquisite tart!

Makes 8 servings