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Apple Frangipane Tart with Sweet Shortcrust Pastry
Apple Frangipane Tart with Sweet Shortcrust Pastry
Apple Frangipane Tart with Sweet Shortcrust Pastry
Apple Frangipane Tart with Sweet Shortcrust Pastry cover
From the Cook
From the Cook
From the Cook
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Apple Frangipane Tart with Sweet Shortcrust Pastry

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a medium bowl combine the flour, powdered sugar, and salt.
2
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Cut the cold butter into cubes and toss in the flour. Using your fingers, cut the butter into the dry ingredients until pea sized pieces are left.
3
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In a small bowl, whisk together the egg yolk and milk. Add to the dough, and use a rubber spatula to mix until cohesive dough forms.
4
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Shape the dough into a disk, cover with plastic wrap, and chill for at least one hour or overnight.
5
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On lightly floured parchment paper, roll the chilled dough out to ⅛” in thickness. Flip the dough over onto a 9” tart pan and coax it to fit up against the sides. Cut the excess dough off, then cover with plastic wrap, and chill for an additional hour.
6
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Near the end of the chill time, preheat the oven to 375 degrees F.
7
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Dock the chilled dough with the tines of a fork all over the bottom and sides. Line the dough with aluminum foil, then fill with pie weights, concentrating the weights on the edges to hold up the sides.
8
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Place the tart pan on a baking sheet, then bake the shortcrust pastry for about 16-18 minutes or until the edges are lightly golden and the center no longer looks doughy. Set aside to cool completely.
9
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Turn down the oven to 325 degrees F.
10
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In a medium bowl, cream together the butter, sugar, and salt with an electric mixer for 2-3 minutes until light & fluffy.
11
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Mix in the egg, egg yolk, and extracts until fully combined.
12
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Then, add in the flours and mix until fully combined.
13
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Spread the frangipane into the cooled shortcrust pastry, then arrange the apple slices on top.
14
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Bake the tart for about 45-50 minutes until the frangipane has puffed up and no longer looks wet.
15
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Allow the tart to cool completely in the pan for at least one hour.
16
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Remove from the pan, then dust with powdered sugar, and serve.

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Tips & Tricks (5)

  • Chill Your Pastry Dough 🧊
    Refrigerate your shortcrust pastry for at least 30 minutes before rolling and baking to prevent shrinkage and achieve a flaky, tender crust that won't puff unevenly.
  • Slice Apples Uniformly Thin 🍎
    Use a mandoline slicer to cut Honeycrisp apples to consistent 1/8-inch thickness so they bake evenly and create a stunning, professional presentation.
  • Toast Your Almond Flour 🌰
    Lightly toast the almond flour in a dry skillet for 2-3 minutes before mixing into the frangipane to deepen its nutty flavor and eliminate any raw taste.
  • Toss Apples in Lemon Juice 🍋
    Coat sliced apples with fresh lemon juice just before arranging them on the tart to prevent browning and add subtle brightness that complements the almond filling.
  • Blind Bake Your Shell 🎯
    Pre-bake the pastry shell at 375°F for 12 minutes with parchment and pie weights before adding the frangipane to ensure a crisp bottom and prevent a soggy crust.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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