When autumn is slowly taking over, it’s finally time for apple recipes again. You can bake delicious treats with apples all year round, of course, but autumn is the time to harvest apples and use them in as many bakes as possible ;P One of my favorite recipes to start the apple season, is this delicious Apple Frangipane Tart. It does not only look stunning, it’s also extremely delicious! So good!
I’ve always loved baking with apples. Not only because it’s a fruit that you can get from local farms almost all year round – cakes or tarts made with apples are always super tasty. Depending on what kind of apples you use, your bake can turn out sweet or less sweet. Apples are very versatile here. There are so many different types of apples you can get in the supermarket or on your weekly farmer’s market. Although, that the selection has shrunk somewhat in recent years because many people now only go for the »bestsellers« and so do more and more farmers. But there is so much more than Braeburn, Gala or Honeycrisp ;)
Even if I don’t want to tell anyone what they should buy in a supermarket, I still can give recommendations ;) So… please buy regional fruit and veggies. That’s not always possible all year round, of course. But if you have the choice, it’s better to go for products that didn’t have to travel halfway around the globe to end up in the fresh produce section of the supermarket. When it comes to apples, for example, I would (for example) never buy Pink Lady apples. These apples are usually grown in warmer countries such as Chile, South Africa or Australia and have to travel a considerable distance before they can be sold here in Germany (that may differ in your country). Pink Lady is also a »club variety« that can only be grown if the farmer acquires a license for it. That’s a completely different topic (I know), but not less problematic when it comes to decide what to buy or not to buy.
Anyway. I used several types of apples for my apple tart here. As far as I remember, they were Granny Smith, Gala, and Golden Delicious. Why three different varieties? Take a look at the picture before baking, and you’ll see why ;P I just loved the look of the green, red, and yellow apple slices together. Of course, that doesn’t mean you have to use three different types of apples here. Absolutely not! As you can see from the other pictures, there’s not much left of the colorfulness at the end anyway. The apples all turn brown from the heat. Different levels of brown, but still all brown ;P
If you can buy apples in different colors individually at the farmer’s market, you should of course do so (if you want to). Buying individual apples in supermarkets can be challenging sometimes – they sometimes only come in 4 or 6 packs here. Our supermarket around the corner only sells Granny Smith in 6-packs, for example. If that’s the case for all other apples, you would end up with 18 apples instead of the 5-6 you need for the tart. If you live by the motto »an apple a day keeps the doctor away«, you won’t mind, of course. Leftover apples are gone quickly then, I assume. Everyone else is better off choosing individually available apple varieties. Or just don’t care about the different colors. It’s your choice ;P
Enough about apple varieties and stuff like that. Just use whatever you got in your kitchen, I guess ;) When preparing the apples I recommend slicing them all evenly thick. Not too thin, but not too thick either. If they are too thin, they tend to burn quickly when baking, if the apple slices are too thick, they may be a little too stubborn to achieve that fan effect. In my case, the thicker slices tended to break when I had to push them together. So be careful there… but still try to place the apple slices very close together. It looks nicer and more apples on the tart are simply better because you get a tastier tart ;P
If you like frangipane, marzipan, and stuff like that in pastries, you might also want to take a look at these two recipes here. My easy-peasy Almond Frangipane Croissants are on the plate in no time and extremely tasty! My Spandauer Danish Pastries with Marzipan, Custard & Jam take a little more time to make, but the result is definitely worth it! Have you ever tried one of these pastries? So good!
INGREDIENTS / ZUTATEN
For the base:
2 1/3 cups (300g) all-purpose flour
1/4 tsp. salt
5.3 oz. (150g) cold butter, in pieces
2 medium egg yolks
3-5 tbsp. ice water (as needed)
For the frangipane:
1/3 cup (65g) sugar
2 large eggs
3.5 oz. (100g) ground (blanched) almonds
3.5 oz. (100g) butter, at room temperature
1 tbsp. all-purpose flour
several drops of almond extract (optional)
For the filling/topping:
5-6 apples (red, yellow & green), finely sliced
1-2 tbsp. lemon juice
1-2 tbsp. butter, melted
2 tbsp. sugar
1 tsp. ground cinnamon
Für den Boden:
300g Mehl (Type 405)
1/4 TL Salz
150g kalte Butter, in Stücken
2 Eigelb (M)
3-5 EL Eiswasser (nach Bedarf)
Für die Frangipane:
65g Zucker
2 Eier (M)
100g Mandeln, blanchiert & gemahlen
100g weiche Butter
1 EL Mehl (Type 405)
einige Tropfen Bittermandelöl (optional)
Für den Belag:
5-6 Äpfel (rot, gelb und grün), in feinen Scheiben
1-2 EL Zitronensaft
1-2 EL Butter, geschmolzen
2 EL Zucker
1 TL Zimt
DIRECTIONS / ZUBEREITUNG
1. Mix the flour and salt in a bowl. Add the cold butter in small pieces and cut it into even smaller pieces using a pastry blender* or a knife. Add the egg yolks and about 3-4 tablespoons of the ice water. Mix everything with a fork, then knead with your hands to get a smooth dough. If the dough is very crumbly, add a little more ice water. You should work quickly here to avoid the butter in the dough from getting too warm. Wrap the dough in plastic wrap and place it in the fridge for about 30 minutes.
2. Roll out the dough on a lightly floured surface – slightly larger than a 10-inch (26 cm) tart tin. Lightly grease the tart tin, place the dough inside, and press down on the bottom and sides. Remove any overlapping dough and prick the bottom several times with a fork. Cover and refrigerate once more for about 30 minutes.
3. Preheat the oven to 390°F (200°C). Place a large piece of baking parchment on top of the dough and fill it up with ceramic baking beans* or uncooked rice, for example. Blind bake the base for about 15 minutes, then remove the baking beans/rice along with the baking parchment and bake the base for another 10-15 minutes. The tart crust should have gotten some color all over. Remove from the oven and let cool down completely.
4. For the frangipane cream add the sugar and eggs to a large bowl and mix until very light and fluffy. Add the ground almonds, soft butter, and flour and mix until well combined. Add some drops of almond extract as well, if you like (optional). Spread the mixture evenly on the cooled base. Set aside.
5. Preheat the oven to 350°F (180°C). Wash and dry the apples. Quarter and core the apples and then cut them into thin slices. Take a small batch of apple slices (4-6 slices), fan them slightly, then place them inside the tart base. To prevent the apples from turning brown, brush them with a bit of lemon juice after placing them. I started along the edges of the tart and worked myself to the center of the tart – switching between red, yellow, and green apple slices (see pictures). Place the apple slices as closely together as possible as they will shrink a bit during baking. When the apples are sitting nicely inside the tart base, brush them with the melted butter. Mix the sugar and ground cinnamon and sprinkle it all over the apples.
6. Bake the tart for 45-55 minutes or until the apples are tender. Check halfway through the baking time – if the apples start browning too much, place a piece of baking parchment on top of the apples and continue baking. Take the tart out of the oven and let cool down. Serve the tart slightly warm with some ice cream, for example. I recommend using a serrated knife to cut the tart into slices, so the apples are not mushed.
1. Mehl und Salz in einer Schüssel vermischen. Die kalte Butter in kleinen Stücken dazugeben und mit einem Teigmischer* oder Messer in noch kleinere Stücke zerteilen. Eigelb und etwa 3-4 Esslöffel vom Eiswasser dazugeben und zuerst mit einer Gabel vermischen, dann alles mit den Händen zu einem glatten Teig verkneten. Sollte der Teig sehr krümelig sein, noch etwas mehr Eiswasser dazugeben. Man sollte hier schnell arbeiten, damit die Butter im Teig nicht zu warm wird. Den Teig in Klarsichtfolie einwickeln und etwa 30 Minuten in den Kühlschrank legen.
2. Den Teig auf einer leicht bemehlten Fläche etwas größer als eine 26cm Tarteform ausrollen. Die Tarteform leicht einfetten, den Teig hineinlegen und am Boden und an den Seiten andrücken. Eventuell überstehenden Teig entfernen und den Boden mehrmals mit einer Gabel einstechen. Den Teig abdecken und noch einmal für etwa 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein großes Stück Backpapier auf den Teig legen und z.B. mit Backbohnen* oder trockenem Reis auffüllen. Den Tarteboden etwa 15 Minuten lang blind backen, dann die Backbohnen bzw. Reis zusammen mit dem Backpapier entfernen und den Boden weitere 10-15 Minuten backen. Der Boden sollte nun überall etwas Farbe bekommen haben. Aus dem Ofen holen und vollständig abkühlen lassen.
4. Für die Frangipane Creme den Zucker und die Eier in einer großen Schüssel hell und luftig aufschlagen. Gemahlene Mandeln, weiche Butter und Mehl dazugeben und alles gut verrühren. Wer mag, kann auch noch einige Tropfen Bittermandelöl zur Creme dazugeben (optional). Die Creme gleichmäßig auf dem abgekühlten Tarteboden verteilen. Zur Seite stellen.
5. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Die Äpfel waschen und trocknen, dann vierteln, entkernen und in dünne Scheiben schneiden. Jeweils etwa 4-6 Apfelscheiben fächerartig bündeln und dann auf der Frangipane Creme platzieren. Damit die Äpfel nicht braun werden, zwischendurch immer wieder mal mit etwas Zitronensaft bestreichen. Ich habe am äußeren Rand der Tarte angefangen und mich dann zur Mitte gearbeitet – abwechselnd mit roten, gelben und grünen Apfelscheiben (s. Fotos). Die Apfelscheiben sollten hier so dicht aneinander wie möglich platziert werden, da sie beim Backen ein wenig schrumpfen. Wenn die Tarte komplett mit Äpfeln belegt ist, die Apfelscheiben mit etwas geschmolzener Butter bestreichen. Zucker und Zimt mischen und dann über die Äpfel streuen.
6. Die Tarte etwa 45-55 Minuten backen – die Äpfel sollten weich sein und ein wenig Farbe bekommen haben. Sollten die Äpfel zu stark bräunen, einfach mit einem Stück Backpapier abdecken und weiter backen. Die fertige Tarte aus dem Ofen holen und abkühlen lassen. Die Tarte schmeckt prima, wenn sie noch leicht warm ist, z.B. mit etwas Eis zusammen. Ich empfehle, die Tarte mit einem scharfen Sägemesser anzuschneiden, damit die weichen Apfelscheiben nicht zerdrückt werden.
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Here is a version of the recipe you can print easily.
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Easy Apple Frangipane Tart
- Prep Time: 00:40
- Cook Time: 01:20
- Total Time: 04:00
- Yield: 1 1x
- Category: Tarts
- Cuisine: International
- Diet: Vegetarian
Description
A classic tart for all out there who love apples: this Apple Frangipane Tart is an absolute delight! A family favorite all year round!
Ingredients
For the base:
2 1/3 cups (300g) all-purpose flour
1/4 tsp. salt
5.3 oz. (150g) cold butter, in pieces
2 medium egg yolks
3–5 tbsp. ice water (as needed)
For the frangipane:
1/3 cup (65g) sugar
2 large eggs
3.5 oz. (100g) ground (blanched) almonds
3.5 oz. (100g) butter, at room temperature
1 tbsp. all-purpose flour
several drops of almond extract (optional)
For the filling/topping:
5–6 apples (red, yellow & green), finely sliced
1–2 tbsp. lemon juice
1–2 tbsp. butter, melted
2 tbsp. sugar
1 tsp. ground cinnamon
Instructions
1. Mix the flour and salt in a bowl. Add the cold butter in small pieces and cut it into even smaller pieces using a pastry blender* or a knife. Add the egg yolks and about 3-4 tablespoons of the ice water. Mix everything with a fork, then knead with your hands to get a smooth dough. If the dough is very crumbly, add a little more ice water. You should work quickly here to avoid the butter in the dough from getting too warm. Wrap the dough in plastic wrap and place it in the fridge for about 30 minutes.
2. Roll out the dough on a lightly floured surface – slightly larger than a 10-inch (26 cm) tart tin. Lightly grease the tart tin, place the dough inside, and press down on the bottom and sides. Remove any overlapping dough and prick the bottom several times with a fork. Cover and refrigerate once more for about 30 minutes.
3. Preheat the oven to 390°F (200°C). Place a large piece of baking parchment on top of the dough and fill it up with ceramic baking beans* or uncooked rice, for example. Blind bake the base for about 15 minutes, then remove the baking beans/rice along with the baking parchment and bake the base for another 10-15 minutes. The tart crust should have gotten some color all over. Remove from the oven and let cool down completely.
4. For the frangipane cream, add the sugar and eggs to a large bowl and mix until very light and fluffy. Add the ground almonds, soft butter, and flour and mix until well combined. Add some drops of almond extract as well, if you like (optional). Spread the mixture evenly on the cooled base. Set aside.
5. Preheat the oven to 350°F (180°C). Wash and dry the apples. Quarter and core the apples and then cut them into thin slices. Take a small batch of apple slices (4-6 slices), fan them slightly, then place them inside the tart base. To prevent the apples from turning brown, brush them with a bit of lemon juice after placing them. I started along the edges of the tart and worked myself to the center of the tart – switching between red, yellow, and green apple slices (see pictures). Place the apple slices as closely together as possible, as they will shrink a bit during baking. When the apples are sitting nicely inside the tart base, brush them with the melted butter. Mix the sugar and ground cinnamon and sprinkle it all over the apples.
6. Bake the tart for 45-55 minutes or until the apples are tender. Check halfway through the baking time – if the apples start browning too much, place a piece of baking parchment on top of the apples and continue baking. Take the tart out of the oven and let cool down. Serve the tart slightly warm with some ice cream, for example. I recommend using a serrated knife to cut the tart into slices, so the apples are not mushed.
Notes
Happy Baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
