Apple frangipane tart

Keep the doctor away!

  • 1 hr cooking
  • Serves 6
  • Print
Sweet apples with a simple almond-based filling and a crisp pastry shell, this apple frangipane tart is the best way to keep the doctor away.
Looking for more apple dessert recipes?


Apple frangipane tart
  • 1 sheet frozen butter puff pastry
  • 2 large (400g) apples
  • 2 tablespoon butter, melted
  • 2 tablespoon caster sugar, plus extra
  • 1 tablespoon apricot jam, optional
  • 2 teaspoon water, optional
  • 50 gram butter, softened
  • 1/4 cup caster sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60g) almond meal (ground almonds)
  • 1 tablespoon plain flour


Apple frangipane tart
  • 1
    Preheat the oven to 200°C (180°C fan-forced). Place the pastry on a baking paper-lined oven tray to thaw.
  • 2
    To make frangipane, beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Add egg and vanilla; beat until combined. Add the almond meal and flour; beat until a smooth paste. Refrigerate while preparing the apples.
  • 3
    Peel and core apples; halve lengthways and slice very thinly. If you prefer a round tart, trim the corners of the pastry. Spread the frangipane over the pastry, leaving a 2cm border at the edges. Arrange the apples decoratively over the frangipane. Brush with melted butter and sprinkle with the extra sugar. Bake for about 20-25 minutes or until the edges of the apples are browed, and the pastry is puffed and golden around the edges.
  • 4
    Combine the jam and water in a small microwave-safe bowl. Microwave on HIGH (100%) for about 20 seconds or until liquid; stir well. Brush over the apples to glaze, if desired.
  • 5
    Serve tart warm with thick cream or vanilla ice-cream.

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