This impressive Apple Frangipane Tart is a no-fuss combination of a French apple tart and rustic almond galette. Make this easy fall delicacy with a buttery crust, almond pastry cream, and a layer of sweet, spiced apples sprinkled with almonds.
In this article you'll learn:
- Why using almond paste in frangipane creates a thick, slightly grainy almond cream that bakes into a custardy layer under the apples.
- How this apple frangipane tart delivers classic French flavor without a tart ring.
- Which apples work best for structure and flavor.
- Why a quick freeze before baking helps the crust hold shape, improves flake, and reduces excess browning.
- That bake cues that matter: aiming for a deeply golden crust and set frangipane.
- Smart swaps and variations, including marzipan in place of almond paste with a small sugar adjustment.
Generated with AI and experts from the Tara Teaspoon team.
Recreating French pastries often ends in mediocre results; but you'll be completely blown away at this delightful dessert.
I've expertly blended the flavors of a classic French frangipane with apples and flakey pastry. It's so simple and so impressive your guests will think you bought it at the fancy bakery down the street!
I make a lot of simple fruit tarts that are also known as galettes (French) and crostatas (Italian). The names may sound fancy but they are just simple rustic pies that aren't constrained by a pie tin or tart ring like traditional pies and tarts.
If you're looking for a French apple tart, but don't want to fuss with a tart ring, this easy apple tart is the recipe for you. It starts with a flakey crust, filled with creamy egg-based custard, and tender spiced apples.
Note that the filling in a traditional French apple tart is often flavored with cream and Calvados (an apple brandy from Normandy, France), this rustic version is filled with a lovely almond custard called frangipane.
Jump to:
What is almond frangipane?
Frangipane is an almond pastry cream that's typically made with almond flour and sugar. I make the frangipane for this almond apple tart with store-bought almond paste (contains almond flour and sugar), eggs, and flour. It's a thick, delicious cream that's often used to fill tarts or pies, or croissants and buns.
Why you'll love this recipe
This French-inspired apple galette is free-formed and homey. Its rustic country look doesn't feel fussy, but it has a glorious almond custard filling that bakes just under the fruit. I love it.
Here's all the reasons you'll want to make this almond apple tart again and again:
- Easy: I love making rustic, free-form tarts because they are easy. No special equipment or difficult apple decoration patterns required.
- Almond filling: The custardy frangipane filling is so flavorful. The apples bake right on top of the filling, absorbing all that sweet almond flavor.
- Buttery, flakey crust: Instead of puff pastry or a store bought pie crust, this recipe calls for a homemade pie crust that turns out perfectly buttery and flakey every single time!
- Perfect for fall: Although this homey tart can be made year round, its warm spices and seasonal apples really lend themselves to fall.
If you love country-style fruit tarts as much as I do, try this Italian-inspired Almond and Cherry Crostata, or this open-faced Pear and Frangipane Crostata—they're heavenly!
Delicious and so easy! Love this recipe!
- Mary
Ingredients
Get a taste of the French countryside with just a few basic ingredients. See the tips below to help you gather everything you'll need. Full ingredient amounts can be found in the recipe card.
For the frangipane
- Almond paste: For the best taste and texture, use almond paste for the base of the frangipane. If its not available, use marzipan in its place. See the FAQ section to learn the differences between almond paste and marzipan.
- Large eggs: The eggs are used to help bind the cream together. You'll need to reserve one of the egg yolks to use as a wash for the crust.
- All-purpose flour: Makes the custard thick and creamy. Make sure to have extra on hand to flour your work surface.
- Salt
For the apples, toppings, and crust
- Baking apples: Use firm, sweet-tart apples such as Granny Smith, Braeburn, Honeycrisp, Pink Ladies, and Jonagold. I prefer to peel the apples before slicing them, but the peel can be left on, if desired.
- Lemon juice: For the best flavor, use the juice of one large lemon. In a pinch you could also use lemon juice from a jar.
- Granulated sugar: To sweeten the apples and add texture to the cooked galette.
- Spices: I used ground ginger and ground nutmeg to enhance the almond and apple flavors.
- Sliced almonds: Add flavor, visual interest, and a bit of crunch.
- Pie crust: For a buttery, flaky crust use this recipe for my Perfect Pie Crust. It can be made ahead and kept on hand in the freezer. You can also use a store-bought pie crust, but it likely won't be as tender or flakey.
- Whipped cream: Serve with a dollop of freshly whipped cream, optional.
- Honey: Use some heated honey as a glaze for the apples once the tart is out of the oven. This is optional.
How to make French apple tart
Learn how to make this gorgeous frangipane tart with apples. I'll guide you every step of the way with this photo tutorial. See recipe card for comprehensive directions.
- Step 1: Beat together almond paste, egg, egg white, flour, and salt.
- Step 2: Once fluffy, set the frangipane aside. (The cream will be grainy.)
- Step 3: Place cut apples in a large bowl with lemon juice, sugar, ginger, and nutmeg. Stir to coat.
- Step 4: Turn oven to 375°F. Roll pie crust into a 14-inch oval. Transfer to prepared baking sheet.
- Step 5: Spread frangipane over dough, leaving a 2-inch border around the edge.
- Step 6: Layer spiced apple slices over the almond cream.
- Step 7: Fold the dough border over the filling and apples, pleating the edges so they overlap. Freeze 10 minutes.
- Step 8: Mix the egg yolk with water. Use a pastry brush to brush the egg mixture over the crust border.
- Step 9: Sprinkle the crust and apples generously with sugar. Top with nuts.
- Step 10: Heat some honey and brush over the apples to add shine.
Tara's top tips
Try other fruit: Ripe, crisp pears are a great swap for apples in this tart.
Use an egg wash: Brushing the crust with an egg wash (1 egg and 2 tablespoons of water), will give the crust a nice golden glow as it bakes. It also works like glue to help the sprinkled sugar stay in place.
Freeze the tart: It's important to let the tart chill in the freezer for 10 minutes before baking. This helps keep the butter in the crust cold so it bakes into flaky layers.
Protect the crust: If the crust browns too quickly, use foil to cover the outside edge. Make sure to leave the apple-covered center open so that it continues to cook properly.
Cool on a wire rack: Slide the parchment topped with the galette onto a wire rack to cool slightly before serving.
Dress it up! Brush the apples with heated honey if desired. Dollop each serving of apple almond tart with sweetened whipped cream or vanilla ice cream before serving.
Equipment
Use a rolling pin to roll out the dough.
I like to line a rimless baking sheet with a flat piece of parchment paper.
Use a pastry brush for the egg wash.
Storage
This apple frangipane tart is best enjoyed the day it’s baked, when the crust is perfectly crisp and flaky.
While leftovers can be stored in the refrigerator for up to one day, the crust will soften and lose its delicate texture. For the best experience, serve the tart fresh from the oven with a drizzle of honey glaze or a dollop of whipped cream.
FAQ
Both almond paste and marzipan are made with finely ground almonds and sugar.
But, almond paste has a higher almond content than marzipan, making it more coarse and less sweet. It's primarily added to other foods to increase almond flavor.
Marzipan, on the other hand, has a smoother texture and more added sugar. It's usually treated as a candy and used to make stand-alone edible decorations.
Those less familiar with baking may call frangipane almond cream or almond custard.
Yes! It's a thick, somewhat grainy cream because of the almond flour texture. To make the frangipane for this recipe easier and more failproof, we're using almond paste as the base of the creamy custard. Make sure to measure your ingredients correctly and mix until fluffy with a grainy texture.
More easy dessert recipes
When you've got a sweet tooth, it's best to have some easy dessert recipes on hand:
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📖 Full Recipe
Easy Apple Frangipane Tart
Ingredients
Frangipane
- 1 tube almond paste (7 ounces, substitute marzipan if almond paste is unavailable)
- 2 large eggs (1 egg separated)
- 2 tablespoons all-purpose flour (plus more for work surface)
- ¼ teaspoon salt
Apples and almonds
- 1 to 1¼ pounds baking apples (3 to 4 small apples) (peeled, cored, and sliced, see Note)
- 2 tablespoons fresh lemon juice (from about 1 large lemon)
- 2 tablespoons granulated sugar (plus more for top)
- ¾ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 2 tablespoons sliced almonds
- honey (optional)
Crust and topping
- ½ recipe Perfect Pie Crust
- Whipped cream (for serving, optional)
Instructions
- Break almond paste into small pieces and place in a medium mixing bowl. Add 1 egg, 1 egg white, flour, and salt and beat with a hand mixer on high speed until fluffy, about 1 minute; set frangipane aside.
- Cut apples into ⅜-inch-thick slices and in a large bowl toss with lemon juice, sugar, ginger, and nutmeg.
- Heat oven to 375°F and place rack in lower third. Line a baking sheet with parchment paper.
- On a floured surface, roll out pie crust dough into a 14-inch oval. Transfer to prepared baking sheet.
- Spread almond paste mixture over dough, leaving a 2-inch border around edge.
- Arrange apple slices over almond paste, slightly overlapping in a single layer. Fold over border, pleating dough and covering outer edges of apples. Freeze 10 minutes to chill.
- In a small bowl, beat together remaining egg yolk and 2 tablespoons water. Brush over crust. Generously sprinkle crust and apples with sugar. Top with nuts.
- Bake until filling is just golden and apples are tender, 50 minutes to 1 hour. (If crust browns too quickly, cover only crust with foil.)
- If desired, turn oven to broil setting and with the crust covered, broil the apples until slightly browned, about 1 minute.
- Slide galette on parchment onto a wire rack. Heat a tablespoon or two of honey in the microwave and brush over apples if desired.
- Let the tart cool slightly or completely before serving. Serve with whipped cream if desired.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
varietieskitchen says
Oh my, I am making this over the weekend. Yummy! Cheers! and Bottoms up!
Julie Fleischhacker says
The perfect fall dessert, wouldn't you agree? Thank you for the comment and please let us know how it turned out for you. Tara Bench
Mary says
Delicious and so easy! Love this recipe!
Ruby says
Definitely adding this to my list of weekend bakes!