Apple Frangipane Tart

ByMaroof Mansoori
-
⭐⭐⭐⭐☆
Jump to Recipe

Active Time

Total Time

Serving

30 Mins

1 Hour 20 Mins

4

This apple frangipane tart works because it’s built in layers that actually make sense: a firm biscuit base, sharp Bramley apples, and a rich almond filling that sets instead of turning greasy.

If you rush it, mis-measure the butter, or bake it too hot, you’ll end up with a soggy base or an oily top. Follow this properly, and you’ll get a tart that slices clean and tastes balanced, not cloying.

Ingredients

  • 175g digestive biscuits – finely crushed
  • 75g unsalted butter – melted (for the base)
  • 200g Bramley apples – peeled and thinly sliced
  • 75g salted butter – softened (for the filling)
  • 75g caster sugar
  • 2 free-range eggs – beaten
  • 75g ground almonds
  • 1 tsp almond extract
  • 50g flaked almonds

Method

  1. Heat the oven.
    Preheat to 200°C (180°C fan / Gas 6). Don’t guess here — frangipane needs proper heat to set. A cool oven means a greasy filling.
  2. Make the biscuit base.
    Bash the biscuits into fine crumbs. If they’re chunky, the base won’t hold. Melt the butter and mix it through until everything looks evenly damp, not swimming.
    Common mistake: Too much butter makes a greasy base that collapses. If it looks wet, add a spoon of extra crumbs.
  3. Press and chill.
    Press the mixture firmly into the tart tin, up the sides as well. Use the back of a spoon and really compact it. Chill in the fridge while you make the filling.
    If you skip chilling: the base can slump in the oven.
  4. Cream butter and sugar.
    Beat the butter and caster sugar until pale and fluffy, about 2–3 minutes. It should look lighter in colour and soft, not grainy.
    If it looks greasy: the butter was too warm — chill it slightly and re-beat.
  5. Build the frangipane.
    Mix in the beaten eggs gradually, then add ground almonds and almond extract. The mixture should be thick but spreadable.
    Too loose? Add a tablespoon of ground almonds.
  6. Prepare the apples.
    Slice the apples thinly right before assembling. Thick slices won’t soften in time and will push the filling up.
    No Bramleys? Use Granny Smiths — similar sharpness, slightly firmer texture.
  7. Assemble.
    Arrange apple slices evenly over the chilled base. Spread the frangipane on top, level it, then scatter flaked almonds over the surface.
    Don’t press the apples down. Let the filling settle around them.
  8. Bake.
    Bake for 20–25 minutes until golden-brown and set. The centre should feel firm, not wobbly.
    If it browns too fast, loosely cover with foil and keep baking.
  9. Cool and unmold.
    Rest for 15 minutes. Remove the tin sides carefully. If stuck, set the tin on a can and gently push the sides down.

What the Final Tart Should Be Like

The base should be crisp and hold together. The apples should be tender but not mushy. The frangipane should be moist, almond-rich, and fully set — not oily, not dense. If it slices clean, you nailed it.

Nutritional Breakdown (Per Serving – serves 8)

  • Calories: ~340 kcal
  • Protein: ~6 g
  • Carbohydrates: ~32 g
  • Fats: ~21 g
  • Fibre: ~3 g

Recipe and Images credit to this source