This easy Apple and Frangipane Tart is made with a simple wholemeal shortcrust pastry. A thin layer of marmalade lines the base of the pastry, which is then topped with an almond frangipane filling and slices of fresh dessert apples.
It is very similar to an Apple Pie but more rustic in appearance. It has an Almond Frangipane filling. Serve it on its own or with custard or cream.
Ingredients and Substitutions
This is just an overview of the ingredients I used for making this recipe, with possible alternatives and why I may have used them. A complete list of ingredients and instructions can be found in the Recipe Card below. Or click the 'Jump to Recipe' button at the top of this post.
For the Pastry
- Spelt Wholemeal flour - You can use any wholemeal flour. If using plain white flour, you will need less liquid.
- Butter - fridge cold cut into cubes
- Vegetable Shortening such as Trex (fridge cold). If you cannot get hold of vegetable shortening, use all butter.
For the Almond Frangipane Filling and Topping
- Butter - At room temperature. This makes it easier to beat with the sugar.
- Caster sugar - Granulated is fine, but you may need to beat the mixture with the butter a little longer as the granules are larger.
- Ground almonds - You can blitz whole almonds in a food processor until very fine.
- Flour - White spelt flour or plain white flour (All purpose flour)
- Eggs - Medium-sized. Free range and organic if possible.
- Almond extract - Just a few drops are needed.
- Dessert Apples - Red or green apples are fine. If you use baking apples, you may need to add a little sugar as these have a sharper taste. Tip: Replace the Apples with Rhubarb when in season.
- Ground Cinnamon - This is sprinkled onto the sliced apples. Just a pinch is needed or add to your taste if you love cinnamon. Replace the Cinnamon with ground ginger if using Rhubard,
- Marmalade - Thick or chunky marmalade is fine. Use half for the filling and the rest for glazing.
Step by Step Instructions
Begin by making the wholemeal shortcrust pastry. While the pastry is resting in the fridge, you can make the Frangipane filling and prepare the rest of the ingredients.
Step 1: Using a food processor, blitz the flour, vegetable shortening and butter together until you have a breadcrumb consistency or use the rub-in method with your fingertips.
Step 2: Gradually add the water a little at a time (you may not need it all) and bring everything together until you have a smooth, firm dough with a putty texture. Wrap the pastry dough in clingfilm, flatten it a little, and place it in the fridge for at least 1 hour to rest and firm up.
Preheat the oven to (moderate) 170 deg (Fan assisted oven)
Step 3: Beat the butter and sugar together until light, smooth and well combined.
Step 4: Lightly beat the eggs with the Almond Extract to distribute the flavours. Then add this to the butter and sugar mixture, along with the ground almonds and flour. Mix until well combined. Tip: Put the frangipane filling into a large piping bag, as this will make it easy to spread around the wholemeal pastry.
Step 5: Roll out the wholemeal pastry dough between two sheets of baking parchment or on a lightly floured countertop into a 30cm/12-inch disc.
Cover the pastry with half the amount of Marmalade, leaving about an inch around the edges. Leave the rest of the Marmalade for glazing.
Step 6: Carefully pipe the Frangipane filling in a circle over the top of the marmalade, leaving around 2 - 3 inches around the edges.
Step 7: Core the apples and slice them into ¼-inch slices. Sprinkle with a little ground cinnamon, if desired.
Step 8: Arrange the slices of apple evenly onto the frangipane filling. Add more cinnamon if you wish.
Step 9: Carefully fold the edges of the pastry over the edge of the Frangipane and apple filling. Seal any folds with your fingers to help prevent the filling from seeping out.
Step 10: Carefully place the rustic apple tart onto a greased baking tray and bake in a moderate oven for 40 - 45 minutes or until baked. The apples should be soft, and the frangipane should be baked in the middle. Test the centre of the tart with a skewer until it comes out clean.
Gently heat the remaining Marmalade, about 2 rounded teaspoons, with 1 teaspoon of water in a small pan. While the Apple and Frangipane Tart is still warm, brush the top of the apples and the pastry with the warmed Marmalade glaze.
Cool before serving with homemade custard or fresh cream. A slice mid afternoon with a cup of tea is delicious. Take this with you on a seaside picnic.
Tips
- Put the frangipane filling into a large piping bag, as this will make it easy to spread around the wholemeal pastry.
- Replace the apples with rhubarb when it's in season.
- Replace the Cinnamon with ground ginger if using Rhubarb,
FAQ
Avoid adding fruit that contains a lot of liquid.
Remove surplus water from pre-soaked apples or other fruit
Sprinkle the pastry with ground almonds or fine breadcrumbs before adding the Frangipane.
Apple and Frangipane Tart
Equipment
- Food processor Although not essential, it does help speed up the process of pastry making.
- Baking tray You will need a large, sturdy tray to bake this rustic Apple Tart.
Ingredients
For the Pastry
- 340 g Spelt Wholemeal flour
- 85 g Butter fridge cold cut into cubes
- 85 g Vegetable Shortening such as Trex. fridge cold
- 4-5 tablespoons Cold Water You may not need it all. Especially when using plain white flour. Wholemeal flour absorbs more liquid.
For the Filling and Topping
- 90 g butter at room temperature
- 90 g caster sugar
- 2 medium eggs
- A few drops of almond extract
- 90 g ground almonds
- 45 g white spelt flour Or plain white all purpose flour.
- 4 - 6 tablespoons Marmalade Apricot jam is a good alternative.
- 3 Dessert Apples medium size
- 1 teaspoon ground Cinnamon or to taste optional
Instructions
- Begin by making the wholemeal shortcrust pastry. While the pastry is resting in the fridge, you can make the Frangipane filling and prepare the rest of the ingredients.
- Step 1: Using a food processor, blitz the flour 340 g Spelt Wholemeal flour, vegetable shortening 85 g Vegetable Shortening such as Trex. fridge cold and butter 85 g Butter fridge cold together until you have a breadcrumb consistency or use the rub-in method with your fingertips.
- Step 2: Gradually add the water 4-5 tablespoons Cold Water a little at a time (you may not need it all) and bring everything together until you have a smooth, firm dough with a putty texture.
- Wrap the pastry dough in clingfilm, flatten it a little, and place it in the fridge for at least 1 hour to rest and firm up.
- Preheat the oven to (moderate) 170 deg (Fan assisted oven)
- Step 3: Beat the butter 90 g butter at room temperature and sugar 90 g caster sugar together until light, smooth and well combined.
- Step 4: Lightly beat the eggs 2 medium eggs with the Almond Extract A few drops of almond extract to distribute the flavours. Then add this to the butter and sugar mixture, along with the ground almonds 90 g ground almonds and flour 45 g white spelt flour . Mix until well combined. Tip: Put the frangipane filling into a large piping bag, as this will make it easy to spread around the wholemeal pastry.
- Step 5: Roll out the wholemeal pastry dough between two sheets of baking parchment or on a lightly floured countertop into a 30cm/12-inch disc.
- Cover the pastry with half the amount of Marmalade 4 - 6 tablespoons Marmalade, leaving about an inch around the edges. Leave the rest of the Marmalade for glazing.
- Step 6: Carefully pipe the Frangipane filling in a circle over the top of the marmalade, leaving around 2 - 3 inches around the edges.
- Step 7: Core the apples 3 Dessert Apples medium size and slice them into ¼-inch slices. Sprinkle with a little ground cinnamon 1 teaspoon ground Cinnamon or to taste, if desired.
- Step 8: Arrange the slices of apple evenly onto the frangipane filling. Add more cinnamon if you wish.
- Step 9: Carefully fold the edges of the pastry over the edge of the Frangipane and apple filling. Seal any folds with your fingers to help prevent the filling from seeping out.
- Step 10: Carefully place the rustic apple tart onto a greased baking tray and bake in a moderate oven for 40 - 45 minutes or until baked. The apples should be soft, and the frangipane should be baked in the middle. Test the centre of the tart with a skewer until it comes out clean.
- Gently heat the remaining Marmalade, about 2 rounded teaspoons, with 1 teaspoon of water in a small pan. While the Apple and Frangipane Tart is still warm, brush the top of the apples and the pastry with the warmed Marmalade glaze.
- Cool before serving with homemade custard or fresh cream. A slice mid afternoon with a cup of tea is delicious.
Notes
- Put the frangipane filling into a large piping bag, as this will make it easy to spread around the wholemeal pastry.
- Replace the apples with rhubarb when it's in season.
- Replace the Cinnamon with ground ginger if using Rhubarb,
- Fridge - Once baked, store the tart in the fridge to keep the apples fresh. Bring it back to room temperature before serving or warm it in a moderate oven for a few minutes.
- Freeze - I am not sure if this freezes well, as this is not something I have done.
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