Indulge in the rich, comforting flavours of a spiced apple frangipane tart, where the warm, nutty essence of almond meal meets the crisp sweetness of Granny Smith apples. This elegant apple tart is elevated with the subtle smokiness of Maldon Smoked Sea Salt, adding a sophisticated twist to the classic dessert. Each bite of this tart reveals layers of flavour, from the buttery crust to the spiced apples on top, dusted with a delicate sprinkle of powdered sugar.
What is frangipane?
Frangipane is usually made as a filling for tarts, comprising of finely ground almonds, butter, sugar and eggs. You can also add a drop of almond extract in the mixture if you like a more intense almond flavour. Once you have made the frangipane, you can then spread it evenly across a blind-baked tart shell, creating a delicious, creamy mixture once baked.
Frangipane vs marzipan
Although both frangipane and marzipan’s main ingredient is almond meal, marzipan does not include butter, whereas frangipane does! Because of this, the main difference between frangipane and marzipan is the texture. Frangipane is very rich and used as a cream-based filling for tarts. In contrast, marzipan is more of a thick paste, used for decorating cakes and cupcakes. Our delicious orange and pistachio Battenberg cake uses marzipan to protect the soft, fluffy interior of the cake.
As a result, you can’t substitute one from the other, as they consist of different components and have different purposes in baking. However, if you’re running out of time, bakers tend to use almond paste instead of marzipan for a quicker solution when decorating.
Frangipane tart recipe
To make a classic frangipane tart, start by preparing the frangipane filling. Cream together room-temperature butter and sugar until light and fluffy, then add an egg yolks and a touch of almond extract for extra flavour (optional). Gradually fold in the finely ground almonds or almond meal to create a smooth mixture. Pour the frangipane filling into a blind-baked tart shell, ensuring it spreads evenly across the base.
If you are wanting to add fruit to your tart, we recommend lemons, apples or cherries. If opting for apples, you need to make sure your chosen apples (preferably Granny Smiths), are thinly sliced. Arrange the apples slices in a decorative pattern on top of the frangipane . Bake the tart is a preheated oven at 350°F (180°C) for about 30-45 minutes, or until the filling is set and the apples are golden. Once cooled, dust the tart with powdered sugar for a final touch. You can serve warm or at room temperature to enjoy the perfect balance of sweet almond filling and tart apples.
How to make a spiced apple frangipane tart
- Start by making the pastry. In a food processor add the plain flour and icing sugar. Then add the cold, cubed butter and pulse until it resembles fine breadcrumbs. Next add the egg yolk and cold water. Pulse again until the pastry starts to come together. If it looks a little dry, add a splash more water.
- Bring the pastry together with your hands and tip out of the food processor. Knead very gently and then wrap in clingfilm in a flat disc shape and put into the fridge to chill for 30 mins.
- After 30 mins, remove the pastry from the fridge and the roll it out on a lightly floured work surface. Roll a large circle around 2cm in thickness and the use your rolling pin to lift the pastry and drape over a 23cm fluted tart tin. Gently press in the corners and up the sides, leaving some overhang at the top. Use a fork to lightly prick the base of the tart. Then place this back into the fridge for another 30 mins.
- Preheat the oven to 180c.
- After 30 minutes, remove the chilled pastry case from the fridge. Scrunch up some baking paper and then line the pastry with this and some baking beans. Place into the preheated oven to blind bake. Bake it for 15 minutes, then remove the beans and paper and return to the oven for an additional 5 minutes until the pastry feels chalky and lightly golden in colour. Remove from the oven and allow to cool slightly
- While the pastry is blind baking, make the frangipane. Using an electric hand whisk, place the softened butter, sugar and pinch of Maldon Smoked Sea Salt in a large bowl and whisk together for 2 – 3 minutes until pale and fluffy. Then add the eggs, yolks, and vanilla and whisk again. Finally add the cinnamon, nutmeg, ground almonds and flour and whisk until combined.
- When the pastry case has cooled slightly, take a small, serrated knife and carefully trim off the excess pastry so you have a nice smooth line around the top. Dust off any pastry remains.
- Spoon the frangipane filling into the pastry case and smooth out with a palette knife. Then arrange the apple slices on the top and lightly press into the filling.
- Place the tart back into the oven for around 40 – 45 minutes until the apples are golden and the frangipane is puffed up and golden brown too.
- Remove from the oven and allow to cool before dusting with icing sugar and serving.
Can you freeze frangipane?
Once you have made your frangipane, you can store in the fridge for up to 5 days, or frozen for up to 1 month in the freezer. Make sure you thaw the frangipane overnight in a fridge before using it in your bakes. When you are storing leftover frangipane, make sure it’s covered with clingfilm to prevent freezer burn.
