Apple Raspberry Frangipane Tart

apple_raspberry_frangipane_tart

This recipe for Apple Raspberry Frangipane Tart has been with me for just about 20 years!

Wow! #1 I’m Old!

and #2 This must be a great recipe if it has stuck around with me in my repertoire for that long!

It’s one of those recipes that just never goes out of style.

For those who are not yet familiar with “frangipane” it is almond paste filling that has a very soft creamy cake-like consistency.

Baked in my cookie dough crust with a very thin layer of raspberry jam.

Thinly sliced apples layered on top to form the shape of a delicate rose.

This recipe screams French Patisserie.

Wait until you see how easy it is with some Building on Recipes pre- preparations and the taste…….. well- it’s perfectly sophisticated!

A dessert like this one brings elegance to any event.

For some reason I’m thinking New Year’s Eve dinner with a champagne toast!

And then breakfast is ready with a nice slice of leftover apple raspberry frangipane tart with a cup of coffee!

Now that’s the way to ring in the new year!


Apple Raspberry Frangipane Tart
 
Prep time
Cook time
Total time
 
You will need a Tart Mold for this recipe - one with a removable bottom
This is a Building on Recipes project so be sure to get your base recipe of sugar cookie dough prepared first
Once you start to arrange the apple slices on the tart you can begin preheating your oven with a pizza stone in place to 400°F
If you do not have a pizza stone it is best to blind bake the tart shell for about 10 minutes just to set the crust before proceeding with the recipe
Author:
Serves: 1- 8" Tart
Ingredients
  • Almond Paste 8 ounces (226g)
  • Unsalted Butter 8 Tablespoons (113g)
  • Eggs large 2 (100g)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • Cake Flour 2 Tablespoons (15g)
  • Raspberry Jam ¼ cup
  • ¼ Recipe Cookie Dough
  • Baking Apples 3 medium
  • Apple or Apricot Jelly*optional for glaze ¼ cup
Instructions
  1. Prepare the sugar cookie recipe 1 day in advance, then prepare the tart shell. Keep it in the freezer until you are ready to use.
  2. I did not blind bake the tart shell here, the shell is filled raw and the entire tart and filling is baked together.
  3. Mix the frangipane filling by creaming the almond paste smooth.
  4. Add a bit of egg to help smooth it out, if your almond paste seems to be on the dry side.
  5. Add the softened butter and cream smooth.
  6. Add the salt and vanilla extract and the eggs one at a time.
  7. Add the cake flour last and mix just until combined.
  8. Spread the raspberry jam into the bottom of the raw tart shell
  9. Pour the frangipane filling into the tart shell.
  10. With a Mandoline "V" Slicer slice the un peeled apples (or slice by hand to 1/16 of an inch)
  11. Place the sliced apples on a microwaveable plate wrapped with plastic wrap and microwave on high for 45 seconds (Or you can steam the slices in a steamer basket just until pliable, not mushy!)
  12. Arrange the apples as shown in the video
  13. Sprinkle with granulated sugar *optional and bake in preheated 400°F oven directly on the pizza stone
  14. Turn the oven down to 375°F as soon as you place the tart in the oven and bake for approximately 45 minutes or until the apples have started to caramelize and the filling is baked thoroughly. You can check that the filling is baked by moving one of the apple slices closer to the center and checking that the frangipane is not raw. It will be slightly puffed with no signs of raw filling. You can insert a toothpick and if moist crumbs are present, it is done
  15. Melt the apple jelly over a low heat and brush onto the apples immediately upon removing it from the oven.
  16. Cool before serving
Notes
Apple Raspberry Frangipane Tart can be stored at room temperature for up to 3 days

Store in the refrigerator, wrapped well for longer storage- up to 8 days.

Best served warm or room temperature with ice cream or creme anglaise

VEGANIZE THIS RECIPE!

Vegan Apple Raspberry Frangipane Tart
 
Prep time
Cook time
Total time
 
The cookie dough recipe can also be made vegan but substituting the butter for earth balance buttery sticks and flax eggs.
1 Egg= Ground Flax Seeds 1 Tablespoon (8g) + Hot Water 3 Tablespoons (45ml)
Combine and let stand for 15 minutes until thick, add to recipe in place of the egg
Author:
Serves: 1- 8" Tart
Ingredients
  • Almond Paste 8 ounces (226g)
  • Earth Balance Buttery Sticks 8 Tablespoons (113g)
  • Ground Flax Seeds 2 Tablespoon (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • Cake Flour 2 Tablespoons (15g)
  • Raspberry Jam ¼ cup
  • ½ Recipe Cookie Dough
  • Baking Apples 3 medium
  • Apple or Apricot Jelly*optional for glaze ¼ cup
Instructions
  1. Prepare the sugar cookie recipe 1 day in advance, then prepare the tart shell. Keep it in the freezer until you are ready to use.
  2. I did not blind bake the tart shell here, the shell is filled raw and the entire tart and filling is baked together.
  3. Mix the frangipane filling by creaming the almond paste smooth.
  4. Add the softened earth balance and cream smooth.
  5. Add the salt and vanilla extract and the flax eggs
  6. Add the cake flour last and mix just until combined.
  7. Spread the raspberry jam into the bottom of the raw tart shell
  8. Pour the frangipane filling into the tart shell.
  9. With a Mandoline "V" Slicer slice the un peeled apples (or slice by hand to 1/16 of an inch)
  10. Place the sliced apples on a microwaveable plate wrapped with plastic wrap and microwave on high for 45 seconds (Or you can steam the slices in a steamer basket just until pliable, not mushy!)
  11. Arrange the apples as shown in the video
  12. Sprinkle with granulated sugar *optional and bake in preheated 400°F oven directly on the pizza stone
  13. Turn the oven down to 375°F as soon as you place the tart in the oven and bake for approximately 45 minutes or until the apples have started to caramelize and the filling is baked thoroughly. You can check that the filling is baked by moving one of the apple slices closer to the center and checking that the frangipane is not raw. It will be slightly puffed with no signs of raw filling. You can insert a toothpick and if moist crumbs are present, it is done
  14. Melt the apple jelly over a low heat and brush onto the apples immediately upon removing it from the oven.
  15. Cool before serving
Notes
Apple Raspberry Frangipane Tart can be stored at room temperature for up to 3 days


Store in the refrigerator, wrapped well for longer storage- up to 8 days.


Best served warm or room temperature with coconut ice cream!
 

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34 Comments

  1. Wow, Gretchen that looks amazing.

    I have a question. I am finding it difficult to find almond paste here in Australia, but have found several recipes for it. Would you recommend making your own almond paste?

    1. This is something I definitely have to try since I have been sharing so many almond paste recipes lately. Being in a professional setting for so long, I never had a need (or desire) to make my own, but it looks like that has to change! Ill try to get it done ASAP! In the meantime I am sure there are tons of great recipes out there

      1. Oh gosh Gretchen,

        Certainly don’t wish to your workload. I will give one a try and see how this recipe goes and will let you know.

        Thanks so much for great site, great recipes and your endless giving of yourself. So very much appreciated.

    2. Hi I’m from down under too and almond paste is some times called marzipan here, it is traditionally used on fruit cake before the “white” or royal icing goes on the top of the cake. It should be found in your supermarket in the same isles where your sugar or other icing are found. Hope this might help you.

      1. Thanks Chefmate, but almond paste is not “exactly” marzipan since marzipan has about half the almonds and double the sugar content as true almond paste has.
        It can probably be used as a sub, but not without some tweeking to the sugar content since it will be really overwhelmingly sweet with less almond flavor.
        I plan to get an almond paste recipe done ASAP

  2. It looks so great. I can’t wait to try making but I don’t have microwave oven at home. What can I do with the apple slices?

    1. You can steam them in a steamer basket if you have one of those, otherwise it is not 100% necessary (I have done it without the flexible apples and it is just as beautiful only harder to work with to form the apples)

  3. Gretchen, I cannot wait to try this one! Lots of my favorite flavors in it. By the way, I am happy to have your eCookieBook! I laughed at the email you sent, I have an order for 8 dozen from a customer who needs them for a cookie swap! You are the best. eileen

  4. Hi Gretchen! I really want to make this for an xmas party but have to serve quite the crowd. I was wondering if you have a suggestion as far as rationing the recipe for maybe an 11 inch tart? I’m thinking doubling the recipe would be too much but really have no idea. by the way I made your salted caramel chocolate cheesecake and boy is it AMAZING!

  5. Hi Gretchen, that’s GORGEOUS looking and enticing frangipane you got there! I’d love to try your recipe. However, I am in France and we ONLY have ground almond and that’s what they use, too. Can I use it? If so, how do I adjust the recipe? I normally DO NOT care for frangipane since I haven’t found one to my liking despite being here for 7 years. But coming from Gretchen, I MUST give this a try! 😀
    I’ll be waiting for your advice. Besides, frangipane season doesn’t start till January 🙂

    1. Aawwww… you’re a doll! Thanks sweetie – I’ll be waiting patiently 🙂 <3

      P.S
      My, I didn't think you'd answer me in a flash so I didn't check back in here cos I thought I'd get notified when you answer since I had to put in my email address. Thank you for the super quick answer. Now I now – I better check on the page where I wrote should I write something again in the future 🙂

  6. Hi there Gretchen.

    This tart looks sooooo amazingly delicious!!!! I wanted to know if you can substitute another fruit for the apples, like strawberries or peaches or mangoes?

    1. You would need a harder winter fruit like pears, apples, plums would work…because it is a lengthy bake time to be sure to frangipane bakes through, a softer fruit like those you named would get mushy HOWEVER- you can always bake the frangipane in the tart shell and then arrange the fruits after like a fresh fruit tart

  7. Gretchen,

    Step #5. in the recipe for Apple Rasberry Frangipane tart says:
    5. Add the salt and vanilla extract and the flax eggs

    What’s with that? I don’t see any eggs in the recipe. Hmmm.
    I suppose the text should read “flax seeds.”

    1. HI Ria, I provide both a vegan version and a non vegan version for this recipe. You are reading the vegan version and if you see the ingredients list you will notice it lists ground flax and hot water, when combined it will thicken to a paste as an egg replacement in some recipes. AKA- flax “eggs”
      1 egg = Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)
      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

  8. Gretchen, I just made this as individual tarts they turned out fabulous! I really impressed my guests. Thanks once again for making me look good.

  9. Thanks Gretchen just a quick follow up question. What apples do you like to use in this recipe?
    Also does the taste of this recipe change if frozen?

    1. Im partial to granny smith for baking but I think here I used Gala (since they are red)
      Im a big fan of freezing, some will say it is the worst thing in the world to do…… I do it alot 😛

  10. Hi Gretchen,

    I was about to make this recipe when I realized that my tart pan is 10 inches not 8 inches. Do I need to double this recipe if making in the 10 inches.

  11. Gretchen,

    The tart pan that you use for this recipe is it 8 inches x 1 inch height or is it 8 x 1 1/2 or 8 x 2?

    Thank you

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