Apple Frangipane Tart
Annaliese M. Eberle
Seasonally perfect apples meet nutty, rich frangipane, all nestled into a perfectly tender and crisp pate brisee. Brush with reduced Wisconsin maple syrup, this tart is a perfect autumn treat! Adapted from my aunt's recipe.
Prep Time 1 day d 20 minutes mins
Cook Time 35 minutes mins
Course Dessert
Cuisine French
Pate Sucree
- 1 Recipe Pate Sucree See link above in post!
Frangipane
- 1/4 cup (50g) granulated sugar
- 1/4 cup (54g) light brown sugar
- 1/4 cup (57g) unsalted butter room temperature
- 1/4 tsp sea salt I use fine sea salt
- 2 large eggs
- 3/4 cup (72g) almond flour or ground almonds optional: toast almond flour or whole almonds before grinding; walnuts can also be used here.
- 3 tsp bourbon or other liqueur, like Amaretto
- 1 tsp vanilla extract you can also use 1/4 tsp almond extract, if desired, to boost the almond flavor
- 2 TB (15g) all purpose flour
- 1/2 tsp cinnamon
- 1/8 tsp freshly grated nutmeg
Reduced Maple Syrup & Spices for Glaze
- 3 TB maple syrup
- whole nutmeg and cinnamon stick for grating over glazed tart, optional
Frangipane
To the bowl of a stand mixer fitted with the paddle attachment (or use a handmixer; or food processor -- especially if you're roasting and grinding your own nuts), add the butter, sugar and salt until fluffy, about 2-3 minutes. Scrape down the bowl.
Add the eggs, one at a time, beating to combine after each. Scrape down the bowl once to ensure even mixing.
Add in the remaining ingredients, and beat until everything is combined. Scrape with a spatula to make sure everything is incorporated. Place in a bowl, cover, and refrigerate until needed (up to a few days ahead of baking the tart).
Fill, Bake and Glaze the Tart
Allow frangipane to come to room temperature, if it was stored in the fridge. Pre-heat oven to 350F, with a rack in the middle position. Line a sheet pan with parchment if you haven't already with blind-baking the pate brisee shell.
Slice 2-3 small to medium apples into thin (about 1/4") slices. Keep sections of the slices together if you want to fan them out in the frangipane.
Spread frangipane into the blind-baked tart shell into an even layer. Arrange the apple slices in the frangipane, gently pressing them in.
Bake tart for 30-40 minutes, until the frangipane is golden and puffed.
Once out of the oven, gently heat 3 TB maple syrup in a small pan, allowing it to bubble for 30 seconds to reduce. Brush evenly over the still warm apples, re-heating the reduce maple syrup if it gets too cold and sticky while glazing. Grate nutmeg and cinnamon over the maple glazed apples, if desired.
Allow tart to cool before cutting. Store covered at room temp up to 2 days, or a few days in the fridge.
Keyword Almond, Almond Flour, Apple, Brown Sugar, Butter, Cinnamon, Frangipane, French, Fruit, Holiday, Holiday Dessert, Maple, Nutmeg, Patisserie, Tart, Thanksgiving