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Home » Recipes » Cakes, Bakes & Frostings

Apple Frangipane Tart with Cranberries, Orange and Cardamom

Published: Oct 23, 2020 · Modified: Jun 15, 2022 by Nicole B.

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Soft and creamy orange-flavored frangipane meets juicy cardamom apples and cranberries in this easy apple frangipane tart. Each cranberry adds a tart punch that contrasts nicely with the sweet frangipane and the flaky and buttery crust.

A cranberry apple frangipane tart on a light blue plate.
A cranberry apple frangipane tart is a beautiful and delicious dessert to make for the winter Holidays.
Jump to:
  • Frequently asked questions:
  • Ingredient notes:
  • What type of tart pan to use:
  • How to make frangipane:
  • Do I need to pre-bake the crust?
  • How to slice the apples:
  • How to arrange the apple slices:
  • How to add the cranberries:
  • How to release the tart from the pan:
  • How to serve the tart:
  • How should I store leftovers?
  • Can I freeze the tart?
  • More delicious apple desserts:
  • Full Printable Recipe
  • Comments

Frequently asked questions:

What is frangipane made out of?

Frangipane is a sweet and creamy pastry filling. It’s made with butter, sugar, almond flour, eggs and a small amount of all-purpose flour. A number of different flavorings can be added to frangipane, including vanilla extract and orange zest.

What does frangipane look and taste like?

Frangipane is similar to marzipan in flavor but much lighter and fluffier in its consistency. It has a sweet and delicious almond flavor.

Is frangipane the same as marzipan?

No, frangipane and marzipan are different. Both are made with almond flour but marzipan is a fairly firm paste while frangipane has a fluffy, creamy consistency.

How do I know when frangipane is fully baked?

The frangipane filling will rise in the oven and fill in the gaps between the apple slices. It is fully baked when it is lightly browned (it will be darker on the outside than in the center.) The center of the tart should be firm to the touch and completely dry when you push down on it.

Cranberries are not in season, can I make the tart without them?

Yes, absolutely, it will still taste delicious.

Ingredient notes:

For the crust:

  • You will need 1 pie crust for this recipe. (I highly recommend this excellent pie crust recipe.) It calls for corn starch, all-purpose flour, granulated sugar, kosher salt, unsalted butter and sour cream.
A raw pie crust wrapped in plastic wrap on a kitchen counter.
You will need one pie crust for this recipe.

For the frangipane filling:

  • You need ½ teaspoon orange zest for this recipe, which requires about half a small orange.
  • I recommend that you use blanched almond flour, which is almond flour without the dark, tough almond skins.
All ingredients needed to make frangipane filling on a kitchen counter.
You will need butter, vanilla, salt, all-purpose flour, sugar, eggs, orange zest and almond flour for the frangipane filling.

For the fruit filling:

  • This tart requires the tartness and sturdy texture of Granny Smith apples. Don’t use any other apple variety for this recipe.
  • The corn starch will bind any juices that are released from the apple slices during baking. That will keep the tart from getting soggy.
Fruit filling ingredients on a marble surface.
You will need apples, cranberries, sugar, cardamom and corn starch for the fruit filling.

What type of tart pan to use:

  • Use a 9-inch non-stick tart pan with removable bottom, that way it will be easy to release the tart. If you make the pie crust recipe I recommend you won’t need to grease the pan.
  • Be sure to set the pan on a baking sheet when you bake the tart. The pie crust may release a little bit of melted butter, which can leak from a pan with a removable bottom.
A tart pan with removable bottom on a kitchen counter.
Use a 9-inch non-stick tart pan with removable bottom for this recipe.

How to make frangipane:

Frangipane batter is made in minutes with an electric or standing mixer. There are only 3 simple steps to it:

  1. Cream together butter and sugar.
  2. Whip in almond flour, eggs and, for the recipe here, vanilla extract.
  3. Stir in all-purpose flour, salt and, for the recipe here, orange zest.

When is the frangipane filling whipped enough?

The frangipane filling should turn pale in color and should take on a fluffy consistency after whipping. When it’s pale and fluffy as in the photo below, you can stop whipping and mix in the flour, salt and orange zest.

Whipped frangipane filling in a mixing bowl.
The frangipane filling turns pale in color and fluffy in consistency after a minute or two of whipping.

Do I need to pre-bake the crust?

No, if you make the pie crust recipe I recommend, you won’t need to pre-bake the crust. Just add the frangipane filling directly into the unbaked crust. It will bake up nicely crispy and flaky.

Frangipane filling in an unbaked tart crust.
Fill the raw frangipane filling directly into the unbaked tart crust.

How to slice the apples:

You want to slice the apples a little less than ¼ inch thick. They need to be just thick enough to not bend.

Sliced apples on a cutting board with a small knife.
Peel, core and slice two Granny Smith apples.

How to arrange the apple slices:

Stick the apple slices vertically into the raw frangipane batter. Start with a circle of apple slices on the outside, then cut or break the remaining slices in half to make a smaller circle in the center of the tart.

An unbaked apple frangipane tart on a kitchen counter.
Stick the apple slices into the frangipane filling and arrange them in a circular pattern.

How to add the cranberries:

I find it easiest to grab the cranberries one by one and to place them where you want them on the tart. Stick them in between two apple slices and they will stay in place nicely during baking.

An unbaked apple frangipane tart with cranberries.
Cranberries fit nicely between individual apple slices and stay in place during baking.

How to release the tart from the pan:

To release the baked and cooled tart from the pan, set it on an object that’s smaller in diameter than the tart pan. I usually just use an upside down bowl like in the photo below. That way the rim of the tart pan will basically just fall down.

You can then slide the tart off the tart pan base and onto a plate using a metal spatula.

A baked apple cranberry tart on an upside down bowl.
An easy way to release a tart from a tart pan with removable bottom is to set it on an upside down bowl.

How to serve the tart:

You can serve the tart just like that or you can sprinkle a little bit of powdered sugar over the top for a more wintery look. If you do that, be sure to let the tart cool completely first. (If the tart is still warm, the powdered sugar will soak in.)

How should I store leftovers?

Store any leftover tart in the fridge, either covered with aluminum foil or in an airtight container. Let the tart warm back up to room temperature before serving. You can also lightly warm the tart in the oven for a few minutes.

Can I freeze the tart?

Yes, you can transfer the tart into a freezer bag (whole or cut into quarters) and freeze. To thaw, let the tart sit on the kitchen counter for about 2 hours. Right before serving, briefly warm the tart up in the oven.

More delicious apple desserts:

  • Mini Apple Cakes with Cinnamon Whipped Cream
  • Stovetop Apple Crisp
  • Apple Puff Pastry Tart with Chai-Spiced Custard Sauce
  • Spiced Apple Clafoutis

Did you make this recipe? Please leave a star rating or comment! Thanks!

Full Printable Recipe

A cranberry apple frangipane tart on a light blue plate.

Apple Frangipane Tart with Cranberries, Orange and Cardamom

Nicole B.
This apple frangipane tart tastes delicious, looks impressive and is surprisingly easy to make.
5 from 1 vote
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine French
Servings 8
Calories (estimated) 353 kcal

Equipment:

  • measuring cups and spoons
  • citrus zester
  • rolling pin
  • 9-inch non-stick tart pan with removable bottom
  • mixing bowls
  • standing mixer or handheld mixer
  • rubber spatula
  • whisk
  • knife and cutting board
  • offset spatula (optional)
  • baking sheet
  • aluminum foil
  • metal spatula

Ingredients:
  

For the crust:

  • 1 pie crust*

For the frangipane filling:

  • 8 tablespoons (114 grams) unsalted butter, softened
  • ½ cup (105 grams) granulated sugar
  • 1 cup (96 grams) blanched almond flour
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 pinch of salt
  • ½ teaspoon orange zest (you need about half a small orange for that)

For the fruit filling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon corn starch
  • ¾ teaspoon ground cardamom
  • 2 Granny Smith apples
  • ½ cup (45 grams) fresh cranberries

Instructions:
 

For the crust:

  • On a floured surface, roll out the pie crust dough and fit into a 9-inch non-stick tart pan with removable bottom. (If you use the pie crust recipe I recommend you don't need to grease the tart pan.)
  • Transfer the pan to the freezer and chill for at least 15 minutes while you make the frangipane and prepare the fruit. Heat the oven to 375 degrees F.

For the frangipane filling:

  • With an electric mixer or a standing mixer, whip the butter and the sugar until well combined and creamy.
  • Whip in almond flour, eggs and vanilla extract. Continue to whip until the mix turns pale and fluffy, scraping down the sides of the mixing bowl as needed.
  • Using a rubber spatula, mix in all-purpose flour, salt and orange zest. Transfer to the fridge until you're ready to assemble the tart.

For the fruit filling:

  • Whisk sugar, corn starch and cardamom together in a large bowl. Set aside.
  • Peel, core and slice the apples.
  • Toss apple slices and whole cranberries with the sugar mix until well coated.

To assemble and bake the tart:

  • Fill the frangipane filling into the tart crust using an offset spatula or a rubber spatula.
  • Stick the apple slices into the frangipane filing vertically in a spiral pattern. (You may have a few slices left over.)
  • Add the cranberries on top.
  • Set the tart on a baking sheet** and bake until the filling is golden-brown and the center is firm to the touch, 50 to 60 minutes. (Check the tart after 45 minutes. If the edges start to get too dark before the center is fully baked, lay strips of aluminum foil on the dark spots to prevent further browning.)
  • Let the tart cool, then release it from the pan and serve.

Notes:

*I recommend this pie crust recipe.
**It’s important to use a baking sheet because the tart crust may leak a little bit of melted butter.

Nutrition Information (Estimated):

Calories: 353kcalCarbohydrates: 36.2gProtein: 4gFat: 22.2gSaturated Fat: 9.7gCholesterol: 71mgSodium: 160mgPotassium: 108mgFiber: 2.5gSugar: 21.2gCalcium: 14mgIron: 1mg

Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.

Keywords: apple frangipane tart
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Reader Interactions

Comments

  1. Ellen

    June 13, 2022 at 1:58 pm

    I have now made this tart twice for my husband who loves the Whole Foods version in Florida but is unable to get here in Illinois. Each tart has surpassed his expectations. I find the recommended crust recipe easy as pie to make and the frangipane also a breeze to create. Since I make the tart for Father’s Day and cranberries are not in season, I use frozen. This tart is easy to make, eye-appealing, and delicious!

    Reply
    • Nicole B.

      June 13, 2022 at 6:26 pm

      That is wonderful to hear, Ellen!

      Reply

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