Step up your apple pie game with a colorful apple frangipane tart, that may be too pretty to eat!
Happy December everyone! With the holiday season coming up, I wanted to share a scrumptious and elegant dessert that is perfect for Christmas or New Year’s celebration, or really for any occasion any time of the year. This is a colorful apple frangipane tart that includes a rich almond, vanilla filling, and 3 types of apples: opal (yellow), granny smith (green), and gala (red). The colorful variety gives the dessert a beautiful, vibrant display that makes the dessert quite difficult to eat! While the dessert may look challenging to make, it’s actually surprisingly easy. Thin apple slices are cut by hand, but you can certainly use a mandolin. I chose to use yellow, green, and red apples, but feel free to use any color combination you prefer.
The tart is buttery, nutty, but not too sweet, which I like. This is a dessert you may see in a patisserie, especially since it includes frangipane, an almond custard originating from France. The baked tart fills the house with a sweet aroma that is too difficult to resist! Before you get started, I wanted to note that apples lose their vibrant color during baking due to the Maillard reaction, where the natural sugars brown. The tart is very vibrant before baking and it becomes less vibrant once it comes out of the oven. It is still beautiful and delicious, but do not be disappointed when the apples lose their color.
Apple Frangipane Tart
yield: 9 in. tart
total cook time: 1 hr. 20 min
- 1 frozen pie crust, thawed
- 70 g. or 5 tbsp. unsalted butter, room temperature
- 110 g. or 1/2 c. + 1 tbsp. granulated sugar
- 2 eggs
- 4 g. or 1 tsp. vanilla extract
- 2 g. or 1/2 tsp. almond extract
- 120 g. or 1 c. + 1 tbsp. almond flour
- 1 g. or 1/4 tsp. salt
- 3 medium apples (1 red, 1 yellow, 1 green)
- 14 g. or 1 tbsp. cold unsalted butter, cut into small pieces (for topping)
- 2 g. or 1/2 tsp. granulated sugar (for topping)
- Preheat oven to 375 F. Place the pie crust into a 9 in. tart pan and press the tart down. Trim of excess dough. Use a fork to gently aerate the dough and place a piece of parchment paper on top. Pour baking weights (can use dried beans) on the parchment paper and blind bake the crust for 10 min. Remove the parchment paper with the baking weights and bake the pie for an additional 3 min. Remove from oven and set aside.
- In a medium bowl, to make the frangipane, cream the butter and sugar with an electric whisk for 1 min. Add in the eggs and extracts and whisk until combined. Add in the almond flour and salt and whisk until combined.
- Pour the frangipane into the tart and smoothe out with a spatula.
- Cut the apples into thin, half-moon shaped slices with a knife or mandolin as shown below.
5. Assemble the apple slices on to the frangipane, alternating between the 3 colors. Towards the end, the pattern may become slightly lost which is fine, just continue to assemble the apple slices.
6. Once the tart is assembled, sprinkle on the 1/2 tsp. sugar between the apple slices and randomly assemble the butter pieces onto the tart. Bake at 375 for 40-45 min.
7. Cool for 30 min. and enjoy!
*Nutrition facts are estimates.
This post contains affiliate links, which I may receive a commission at no additional cost to you.