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Frangipane Apple Tart with Apricot Glaze

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Frangipane Apple Tart with Apricot Glaze

Frangipane Apple Tart with Apricot Glaze
Provided by:
total prep


  • 3 apples, peeled and cored
  • 3 tablespoons apricot jam, melted, plus extra for serving
  • For the sweet pastry:
  • 5 1/2 tablespoons butter, plus extra for greasing
  • 1/2 cup Confectioner's sugar
  • 1/2 cup cake flour
  • 1 egg
  • juice of 1 lemon
  • For the frangipane filling:
  • 1/2 cup ground almonds
  • 1/3 cup Confectioner's sugar
  • 7 tablespoons butter
  • 2 free-range eggs
  • 1/3 cup cake flour


  • Preheat oven to 350 F.
  • To make the pastry: In a medium-sized bowl, cream the butter and Confectioner’s sugar until pale and fluffy. Add the cake flour and mix to form a breadcrumb consistency. In a separate bowl, combine the egg and lemon juice. Add 3∕4 of the egg mixture to the flour mixture and combine to form a dough, adding the rest of the egg if needed. Chill until cold. Roll out into a paper-thin sheet between two sheets of wax paper and use to line a well-greased tart pan. Bake blind for 10 to 25 minutes until golden brown.
  • To make the frangipane filling: Sift together the almond and Confectioner’s sugar. In a medium-sized bowl, cream the butter until pale. Add the eggs and mix well. Gently fold through the almond mixture and then the cake flour.
  • To assemble: Fill the pre-baked tart case with the frangipane mixture. Thinly slice the apples and place on top of the frangipane mixture. Bake for 20 minutes. Glaze with the melted apricot jam and return to the oven for another 10 to 15 minutes or until golden brown and set. Serve with extra apricot jam on the side.