Best Apple Frangipane Tart Recipes

APPLE FRANGIPANE PHYLLO TART

Steps:

• Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan., Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell., Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended., Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell., Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling., Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.

APPLE TART WITH HAZELNUT FRANGIPANE

Steps:

• Preheat the oven to 375 degrees F.;
• For the dough:
• Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
• Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
• Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
• Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
• Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.

APPLE FRANGIPANE TART

Steps:

• Make crust:
• Mix 1 cup flour, 1 tablespoon sugar and 1/4 teaspoon salt in processor. Add butter; cut in using on/off turns until coarse crumbs form. Add 3 tablespoons water. Process until small moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic. Chill until cold, about 1 hour.
• Roll out dough between 2 sheets of plastic wrap to 11-inch round. Remove top sheet of plastic. Using bottom sheet of plastic as aid, invert dough into 9-inch-diameter tart pan with removable bottom. Using plastic wrap, press dough into tart pan. Remove plastic. Fold overhanging dough in; press to form high-standing, double-thick sides. Pierce dough all over with fork. Freeze 30 minutes. (Can be prepared 1 day ahead. Cover dough and keep frozen.)
• Preheat oven to 400°F. Bake crust until golden, about 25 minutes. Cool on rack. Maintain oven temperature.
• Make filling:
• Combine 1/4 cup butter and almond paste in processor and blend until smooth. Add egg and process until well blended. Add flour and process just until blended. Spread filling evenly over bottom of crust. Toss apples with sugar in large bowl. Arrange apples in concentric circles atop filling. Brush apples with melted butter.
• Place tart on baking sheet. Bake until apples are tender and light golden, about 40 minutes. Transfer to rack; cool 15 minutes. Brush apples with honey. Serve warm or at room temperature.

FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B

Steps:

• Whisk egg yolk and cream in small bowl.
• Mix flour, sugar and salt in a mixer with paddle.
• Add 1 cup butter and mix on low until coarse meal forms.
• Add egg mix and blend just until moist clumps form.
• Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
• Butter tart pan.
• Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
• Chill 30 minutes.
• Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
• Gradually whisk in half and half.
• Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
• Transfer to a small bowl.
• Stir in vanilla.
• Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
• Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
• Using electric mixer, beat butter and remaining sugar until smooth.
• Add remaining eggs 1 at a time, beating well between additions.
• Gradually beat in almond mixture.
• Add 1/2 cup pastry cream (reserve remaining for another use).
• Cover and chill until firm, about 4 hours.
• Preheat oven to 375.
• Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
• Place tart on a rimmed baking sheet.
• Bake until filling center is golden and set -- about 1 hour 15 minutes.
• Let cool completely in pan on wire rack.

APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE

Steps:

• For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
• Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
• Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
• For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
• For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
• Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
• Remove from the oven and allow to cool before service.
• Unmold the tarts and glaze with melted apricot preserves.
• For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
• Add a few drops of lemon juice and cook for another minute.
• Allow to cool, then puree and serve.
• For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
• In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
• Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
• Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
• Serve the tarts with compote and sorbet.

APPLE TART WITH FRANGIPANE (ALMOND) FILLING

Steps:

• To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
• Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
• On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
• Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
• Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
• Press rolling pin across top of ring to cut away excess dough.
• Spread frangipane on dough.
• Preheat oven to 400 degrees F.
• Peel apples, cut in half, core, and cut into ¼ inch thick slices.
• Set aside the larger center pieces of apple.
• Coarsely chop end pieces (about 2 cups) and spread over frangipane.
• Arrange apple slices in concentric circles over chopped apples.
• Sprinkle top with 1 tblsp sugar and dot with butter.
• Bake for 1 hour.
• Remove ring and slide tart carefully onto serving platter while still hot.
• Cool slightly.
• Heat preserves, stirring constantly, over low heat.
• Push through a fine sieve.
• Add Calvados and combine.
• Using a pastry brush, spread glaze over tart, thickly.
• Cut into wedges and serve at room temperature.
• Nice with a dollop of crème fraiche (in my recipes) or whipped cream.

FRANGIPANE APPLE ALMOND TART

Steps:

• Make the tart shell: Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
• Make filling: Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed.
• If you haven't sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
• Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
• Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 30 minutes, until apples are tender and tart is slightly browned.
• Cool and glaze with apricot jelly for serving, if desired.

APPLE FRANGIPANE PHYLLO TART

Steps:

• Place one sheet of phyllo dough on a work surface; coat with cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Gently press phyllo into a 9-in. tart pan, allowing ends to extend over edges of pan. Layer with remaining phyllo, spraying after each layer; arrange in pan, rotating phyllo so corners do not overlap. Fold in overhanging phyllo, to form a pastry shell.
• Place almonds and sugar in a food processor; cover and process until finely ground. Add the flour, butter and salt; pulse until blended. Add the egg yolks, amaretto and almond extract; cover and pulse to blend well. Spread filling over the bottom of phyllo shell. Halve apples and thinly slice widthwise. Arrange apples in a pinwheel pattern over filling.
• Bake at 375° for 40-50 minutes or until apples are tender. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Remove to a wire rack and cool slightly. Brush warmed jelly over apples. Serve warm. Refrigerate leftovers.