Apple Tart with Frangipane (Almond) Filling

Recipe by evelynathens
READY IN: 1hr 25mins
SERVES: 10-12


  • 12
    cup blanched almond
  • 14
    cup sugar
  • 2
    tablespoons butter
  • 1
    tablespoon vanilla
  • 1
    tablespoon dark rum
  • 1
  • 1
    pate brisee pastry dough (in my recipes)
  • 2
    lbs firm apples
  • 1
    tablespoon sugar
  • 3
    tablespoons butter, cut into pieces
  • 13
    cup apricot preserves
  • 1
    tablespoon calvados or 1 tablespoon brandy


  • To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
  • Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
  • On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
  • Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
  • Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
  • Press rolling pin across top of ring to cut away excess dough.
  • Spread frangipane on dough.
  • Preheat oven to 400 degrees F.
  • Peel apples, cut in half, core, and cut into ¼ inch thick slices.
  • Set aside the larger center pieces of apple.
  • Coarsely chop end pieces (about 2 cups) and spread over frangipane.
  • Arrange apple slices in concentric circles over chopped apples.
  • Sprinkle top with 1 tblsp sugar and dot with butter.
  • Bake for 1 hour.
  • Remove ring and slide tart carefully onto serving platter while still hot.
  • Cool slightly.
  • Heat preserves, stirring constantly, over low heat.
  • Push through a fine sieve.
  • Add Calvados and combine.
  • Using a pastry brush, spread glaze over tart, thickly.
  • Cut into wedges and serve at room temperature.
  • Nice with a dollop of crème fraiche (in my recipes) or whipped cream.