Almond Apple Tart

Almond Apple Tart is a simple yet elegant French pastry classic made with pate sucre crust, homemade almond frangipane, and sliced apples.

Course Desserts

Cuisine French, French American

Keyword apple almond tart, Apple dessert, apple frangipane tart, homemade frangipane, tart aux pommes

Prep Time 40

Cook Time 45

chilling time 40

Servings 1 8-inch tart

Slice butter into thin pats. Set aside.
Separate the egg yolk from the white. Discard egg white or save for another use. Set egg yolk aside.
Cut a piece of plastic wrap and place it on your work surface.

In the bowl of a food processor fitted with an S-shaped blade (the standard blade), pulse together the butter and granulated sugar until combined.
Add in the egg yolk, salt, vanilla extract, almond extract, and milk. Pulse until mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
Add ½ cup of all-purpose flour to the food processor and pulse until just combined. Scrape down sides of bowl, then add the remaining ½ cup of all-purpose flour and pulse until all flour is just incorporated and you have a soft, moist dough.
Scrape the dough onto the prepared piece of plastic wrap and wrap it up. Pat the dough into ½”-thick disc.
Refrigerate the dough for at least 30 minutes.

Preheat oven to 350F.
Spray an 8” fluted tart pan with baking spray and place on a baking sheet lined with parchment paper. Set aside.
Sprinkle some powdered sugar on your work surface and on your rolling pin. Unwrap the tart dough disc and place it on the powdered work surface.
Begin rolling out the dough into a large circle that’s larger than the 8” tart pan and about 1/4 -inch thick. If the dough starts to stick to your work surface, dust it very lightly with powdered sugar. There should be a good amount of extra dough that will hang over the sides of the pan.
Carefully place the dough over the prepared tart pan. Use your knuckles (or a clean glass) to gently press the dough into the bottom and the fluted edges of the pan, taking care not to stretch and tear the dough.
Take the dough hanging over the edges of the pan and fold it over the inside of the tart pan. Gently press the extra dough against the dough already lining the edges of the pan. Make sure that the crust is the same thickness around the entire pan and along the bottom of the pan. This double layer will help make the sides of the tart sturdy once it bakes.
Use a sharp knife to trim the excess dough off the top edges of the tart pan so you have an even crust lining the pan.
Chill the tart crust on the prepared baking sheet in the fridge for 10 minutes before baking.

Remove tart crust and baking sheet from fridge. Poke small holes along the bottom and sides of the tart crust with a thin knife.
Line the tart crust with crumpled parchment paper. Fill the cavity with baking beans or pie weights, spreading them out to the edges of the pan.
Blind bake the tart crust at 350F for 20-25 minutes, or just until the parchment no longer sticks to the crust when you start to pull it away.
Remove the tart pan from the oven. Carefully remove the parchment and beans, then return the tart crust to the oven and bake it for another 3-5 minutes, until the crust no longer looks wet.
Remove the tart crust from the oven to a cooling rack. Let crust cool 10-15 minutes.

While your tart crust is cooling, making your frangipane.
Use a hand-mixer to cream together the softened butter and granulated sugar in a large bowl. Beat in the egg, almond extract, and almond flour until you have a thick paste. Set aside.
Slice the apples as thinly as possible, then toss with the lemon juice and set aside.

Scoop or pipe the frangipane filling into the cooling tart crust and spread into an even layer.
Overlap the apple slices in a circle pattern – or in whatever pattern you want!
Bake Almond Apple Tart at 350 for 45-60 minutes, or until the entire tart is golden brown and the frangipane is cooked through (it should not be mushy when you press the center of the tart).
Remove Almond Apple Tart from oven and place on a cooling rack. Microwave the apricot jam for 5-10 seconds until it's liquidy. Brush the top of the Apple Almond Tart with the warm apricot jam to give it a shiny glaze.
Let Almond Apple Tart cool completely before removing from the tart pan and serving