• Partnered with
  • Serves 6
  • 60 mins cook

Apple frangipane tart

Apple frangipane tart
Triple tested. For your success every time.

Apple frangipane tart, apple recipe, brought to you by Australian Women's Weekly


Apple frangipane tart

  • 1 sheet frozen butter puff pastry
  • 2 large (400g) apples
  • 2 tbsp butter, melted
  • 2 tbsp caster sugar, plus extra
  • 1 tbsp apricot jam, optional
  • 2 tsp water, optional


  • 50 g butter, softened
  • 1/4 cup caster sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/2 cup (60g) almond meal (ground almonds)
  • 1 tbsp plain flour


Apple frangipane tart

  1. Preheat the oven to 200°C (180°C fan-forced). Place the pastry on a baking paper-lined oven tray to thaw.
  2. To make frangipane, beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Add egg and vanilla; beat until combined. Add the almond meal and flour; beat until a smooth paste. Refrigerate while preparing the apples.
  3. Peel and core apples; halve lengthways and slice very thinly. If you prefer a round tart, trim the corners of the pastry. Spread the frangipane over the pastry, leaving a 2cm border at the edges. Arrange the apples decoratively over the frangipane. Brush with melted butter and sprinkle with the extra sugar. Bake for about 20-25 minutes or until the edges of the apples are browed, and the pastry is puffed and golden around the edges.
  4. Combine the jam and water in a small microwave-safe bowl. Microwave on HIGH (100%) for about 20 seconds or until liquid; stir well. Brush over the apples to glaze, if desired.
  5. Serve tart warm with thick cream or vanilla ice-cream.
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