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
Serves: 1- 8" Tart
  • 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
  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
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
Recipe by Gretchen's Bakery at