Quick Recipe Version (TL;DR)
Quick Ingredients
- All-butter pastry: 1 1/4 cups (156 g) all-purpose flour, 1 tbsp (12 g) sugar, 1/2 tsp fine salt, 1/2 cup (113 g) cold unsalted butter, 3–4 tbsp (45–60 ml) ice water
- Frangipane: 4 tbsp (57 g) unsalted butter (soft), 1/3 cup (67 g) sugar, 3/4 cup (75 g) almond flour, 1 large egg, 1 tbsp (8 g) all-purpose flour, 1 tsp vanilla, pinch salt
- Apples & finish: 3 firm apples (about 1 1/2 lb/680 g), 1 tbsp lemon juice, 3 tbsp (42 g) unsalted butter for browning, 2 tbsp (25 g) sugar + 1/2 tsp cinnamon + tiny pinch salt
- Optional glaze: 2 tbsp (40 g) apricot jam
Do This
- 1. Make dough: Combine flour, sugar, salt; cut in cold butter to pea-size; add ice water just to clump. Form disc, chill 30 minutes.
- 2. Roll to a 12-inch circle; line a 9-inch tart pan; dock base; freeze 10 minutes.
- 3. Blind-bake at 400°F/200°C: 12 minutes with weights, then 5 minutes without; leave oven on.
- 4. Brown 3 tbsp butter until nutty (5–7 minutes); reserve warm.
- 5. Beat frangipane; spread in warm shell.
- 6. Slice apples 1/8-inch thick; toss with lemon. Shingle over frangipane; brush with brown butter; sprinkle cinnamon sugar.
- 7. Bake at 375°F/190°C for 35–40 minutes until deep golden and set. Cool 20 minutes; glaze with warm apricot jam if using.
Why You’ll Love This Recipe
- Brown butter adds a toasty, nutty aroma that pairs perfectly with apples and almonds.
- Almond frangipane bakes into a plush, custardy layer that keeps the crust crisp.
- Thinly sliced apples bake into beautiful, bakery-style shingled rings.
- Flexible: make the crust from scratch or swap in store-bought pastry in a pinch.
Grocery List
- Produce: 3 firm apples (Granny Smith, Honeycrisp, or Pink Lady), 1 lemon
- Dairy: Unsalted butter, 1 large egg
- Pantry: All-purpose flour, almond flour, granulated sugar, vanilla extract, ground cinnamon, fine sea salt, apricot jam (optional)
Full Ingredients
Flaky Pastry
- 1 1/4 cups (156 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp fine sea salt
- 1/2 cup (113 g) unsalted butter, very cold, cut in 1/2-inch cubes
- 3–4 tbsp (45–60 ml) ice water
Almond Frangipane
- 4 tbsp (57 g) unsalted butter, softened
- 1/3 cup (67 g) granulated sugar
- 3/4 cup (75 g) fine almond flour
- 1 large egg
- 1 tbsp (8 g) all-purpose flour
- 1 tsp vanilla extract
- Pinch fine sea salt
- Optional: 1 tsp Calvados or dark rum
Apples & Finishing
- 3 medium-large firm apples (about 1 1/2 lb/680 g), peeled or skin-on as preferred
- 1 tbsp fresh lemon juice
- 3 tbsp (42 g) unsalted butter, for browning
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp ground cinnamon
- Tiny pinch fine sea salt
Optional Glaze
- 2 tbsp (40 g) apricot jam, warmed and strained with 1 tsp hot water
Step-by-Step Instructions
Step 1: Make the pastry
In a mixing bowl, whisk together the flour, sugar, and salt. Add the cold butter and cut it in with a pastry cutter or fingertips until the largest pieces are about pea-size with some sandy bits. Drizzle in 3 tablespoons of ice water and toss with a fork until the dough clumps when squeezed. Add the final tablespoon of water only if needed. Gather, press into a 1-inch-thick disc, wrap, and chill for 30 minutes.
Step 2: Roll and line the pan
On a lightly floured surface, roll the dough into a 12-inch circle. Lift and rotate often to prevent sticking, dusting with a touch more flour as needed. Fit into a 9-inch (23 cm) tart pan with a removable bottom, pressing gently into fluted edges. Trim the top flush with the pan. Dock the base with a fork and freeze for 10 minutes (or refrigerate 15 minutes) to firm.
Step 3: Blind-bake the shell
Preheat the oven to 400°F (200°C). Place a rimmed baking sheet in the oven to preheat. Line the chilled crust with parchment and fill with pie weights or dried beans. Bake on the hot sheet for 12 minutes. Carefully remove parchment and weights, then bake 5 more minutes until the bottom looks dry and set. Transfer to a rack; leave the oven on.
Step 4: Brown the butter for brushing
While the shell blind-bakes, melt 3 tablespoons (42 g) butter in a small light-colored saucepan over medium heat. Swirl occasionally. After foaming subsides, the milk solids will turn golden brown and smell nutty, 5–7 minutes total. Immediately pour into a heatproof bowl to stop cooking. You’ll use most for the apples; reserve about 1 teaspoon to brush the shell.
Step 5: Make the almond frangipane
In a bowl, beat the softened butter and sugar with a wooden spoon or hand mixer until pale and fluffy, 1–2 minutes. Beat in the egg, vanilla, and a pinch of salt until smooth. Fold in the almond flour and the tablespoon of all-purpose flour. Spread the frangipane evenly into the warm tart shell. Brush the base lightly with the reserved 1 teaspoon brown butter before spreading if you want extra crispness.
Step 6: Prep the apples
Peel the apples if you prefer a clean look (or leave skins on for a pretty blush). Halve, core, and slice very thinly, about 1/8 inch (3 mm). Toss gently with lemon juice to prevent browning. For the cinnamon sugar, mix 2 tablespoons sugar with 1/2 teaspoon cinnamon and a tiny pinch of salt in a small bowl.
Step 7: Assemble the tart
Shingle the apple slices over the frangipane in tight concentric rings, overlapping each piece by about one-third. Brush the apples generously with the brown butter (you should use about 2 tablespoons), letting a little drip into the gaps. Sprinkle the cinnamon sugar evenly over the top.
Step 8: Bake and finish
Reduce the oven temperature to 375°F (190°C). Bake the tart on the center rack for 35–40 minutes, rotating once, until the apples are tender, the frangipane is puffed, and the crust is deep golden. Tent the edges with foil if they brown too quickly. Cool on a rack for at least 20 minutes before unmolding. If using, warm the apricot jam and brush lightly over the apples for a glossy finish. Slice and serve warm or at room temperature.
Pro Tips
- Use a light-colored pan to brown butter so you can see the milk solids turn amber without burning.
- Preheating a baking sheet helps crisp the tart base and prevents soggy bottoms.
- Keep apple slices thin and even; a mandoline makes quick work and ensures tidy shingling.
- Brush a tiny amount of brown butter onto the blind-baked shell before adding frangipane for extra moisture protection.
- Choose apples that hold shape (Granny Smith, Honeycrisp, Pink Lady) for defined layers.
Variations
- Puff Pastry Shortcut: Swap the homemade crust for a sheet of all-butter puff pastry. Dock and bake 10 minutes before topping with frangipane and apples; bake until deeply golden.
- Pear + Cardamom: Replace apples with firm pears and add 1/4 tsp ground cardamom to the cinnamon sugar.
- Calvados Kiss: Stir 1 teaspoon Calvados or dark rum into the frangipane for subtle boozy warmth.
Storage & Make-Ahead
The pastry dough can be made up to 2 days ahead (or frozen 1 month). Frangipane keeps refrigerated up to 3 days; bring to room temp before spreading. The baked tart is best the day it’s made but keeps, lightly covered, at room temperature for 24 hours; refrigerate up to 3 days after that. Recrisp slices at 300°F (150°C) for 8–10 minutes. To freeze, wrap slices well and freeze up to 1 month; thaw at room temperature, then warm to refresh.
Nutrition (per serving)
Approximate for 10 servings: 360 calories; 25 g fat; 31 g carbohydrates; 5 g protein; 2–3 g fiber; 14 g sugars; 150 mg sodium.
