Apple Tart with Almond Frangipane | Foodess Recipe
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Apple Tart with Almond Frangipane

A flaky apple tart made in the style of a freeform galette with a delicious (and deceptively easy) almond cream filling and a flaky, all-butter crust.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Author: Jennifer Pallian BSc, RD


For pastry

  • 6 oz 1 1/3 cups all-purpose flour
  • 1/4 tsp coarse salt
  • 5 oz 10 tbsp or 1/2 cup + 2 tbsp cold butter, cut in 1/2" chunks
  • 1/4 cup ice water

For frangipane

  • 1 1/2 cups 6 oz sliced, blanched almonds (divided use) divided use
  • 2/3 cup 5 oz granulated sugar
  • 2 large eggs
  • 2 tbsp melted butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp pure almond extract OPTIONAL
  • pinch of salt

To assemble tart

  • 2 medium apples cored and spiralized or thinly sliced
  • squeeze of lemon juice
  • 2 tbsp sliced, blanched almonds


  • Place flour and salt in a food processor and pulse to combine. Add butter pieces and pulse until mixture resembles coarse crumbs (pieces should be half the size of a lentil).
  • Dump out onto a piece of parchment paper and sprinkle water over top. Use your hands or a bench scraper to toss the ingredients together to combine, then gently fold and press the mixture together until it forms a cohesive dough. (I fold and press with the parchment paper to avoid a sticky mess.) Form into disc, wrap in the parchment paper, and refrigerate one hour (or up to 3 days, or else freeze up to 3 months). 

To make frangipane:

  • Combine almonds, sugar, eggs, butter, extract(s), and salt in food processor and blend until smooth. 
  • Let dough soften on the counter for 10-15 minutes before rolling out. Roll out your dough between layers of parchment paper to a shape that fits in your baking pan. Trim the edges and then line the baking pan with parchment and place the dough on top. 
  • Spoon the frangipane onto the pastry dough, leaving a 2" border. Arrange apples overtop, and give them a squeeze of lemon. Top with 2 tbsp almonds. Fold the edges of the pastry up around the apples and pop the whole thing in the freezer for 30 minutes while you preheat the oven to 350ºF. 
  • Bake the tart for about 50 minutes, until crust is deeply browned, apples are tender and frangipane is golden.