Almond Apples Pies and Tarts

Apple frangipane tart

June 1, 2018
Having this warm flaky frangipane tart lined with apple and paired with glorious almond filling and served with double cream is simply irresistible.

Let me tell you that this tart was a breeze to make – no need for any rolling out or baking blind. Just a sheet of puff pastry to begin with and topping it with almond and apple.
Last I checked, we were in the heights of summer making berry tarts full of gorgeous summery delights. Now the air has cooled, the leaves have started to fall and the market is chock full of apples and pears. These apples are bursting with flavours and it’s crunchy texture making it ideal for tarts and crumbles.

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Last post I made a humble attempt to have recipe card posted along with the blog post, I was overwhelmed with the warm response. I think we all love changes whether it is big or small. I have realised that trying out new things, learning or shifting from the comfort zone makes it harder initially but a sweet reward at the end makes every effort worthwhile.

As many of you are aware that apart from blogging, I have thrown out myself as a freelance photographer and stylist. So chasing natural light and making it happen often doesn’t work. I have to get savvy with other sources of light and basically understand the dynamics of artificial lighting. There are heaps of choices out there but I choose to invest in the latest speed light with soft box for making it easier in any given place. This is a challenge for me at the moment and I am sure this will help me to pursue my chosen path with more grace.


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Coming to today’s post, this buttery puff pastry topped with a luscious almond cream and thinly sliced apple is a lovely treat It is gorgeous treat to have in the Fall when newly harvested apples are available at farmer’s markets.  Having this warm flaky pie lined with apples and paired with glorious almond filling with double cream is simply irresistible.

Apple frangipane tart

  • 3/4 cup almond meal
  • 1 1/2 tbsp plain flour
  • 1/4 cup sugar
  • 50g unsalted butter
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 2 sheets of puff pastry thawed
  • 2 to 3 apple sliced
  • extra butter melted and 1 tbsp sugar

Preheat the oven to 200°C . Place the pastry on a lined oven tray to thaw. Cut 1 sheet into 4 squares and prick all over with a fork to stop it puffing up too much and other one I choose to have it as a round circle.

For frangipane filling, cream the sugar and butter together until light. Add egg and mix to combine. Finally add the almonds, extract to combine.

Spread the frangipane evenly into the puff pastry sheets leaving 1 cm from the edges. Arrange the apples slices in a pretty petal pattern.

Brush with melted butter and sprinkle with the extra sugar. Bake for about 20-25 minutes till the pastry is puffed and golden around the edges.

Drizzle with honey and serve with dollop of double cream


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Having this warm flaky frangipane tart lined with apple and paired with glorious almond filling and served with double cream is simply irresistible.


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1 Comment

  • Reply Suneetha g r June 3, 2018 at 4:36 pm

    Looks pretty and sounds simple Shibani!! Will give it a try !! Thank you for sharing

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