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Apfel Frangipane Tarte | Bake to the roots

Easy Apple Frangipane Tart

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  • Author: Bake to the roots
  • 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

Scale

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
35 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:
56 apples (red, yellow & green), finely sliced
12 tbsp. lemon juice
12 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!