Soft and creamy orange-flavored frangipane meets juicy cardamom apples and cranberries in this apple cranberry frangipane tart. Each cranberry adds a tart punch that contrasts nicely with the sweet frangipane and the flaky and buttery crust.
Ingredient and equipment notes:
- You need one pie crust for this recipe and 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.
- Be sure to use blanched almond flour for this recipe (almond flour without the dark, tough almond skins.)
- This tart requires the tartness and sturdy texture of Granny Smith apples. Please don't use any other apple variety.
- The purpose of the corn starch is to bind any juices that are released from the apple slices during baking. That will keep the tart from getting soggy.
- If cranberries are not in season, you can make the tart without them. It will still taste delicious.
- Use a 9-inch non-stick tart pan with removable bottom for this recipe. The removable bottom will make it easy to release the tart. (And if you're using the pie crust recipe I recommend, you won't need to grease the pan.)
- Be sure to set the tart pan on a baking sheet when you bake the tart. That's because the pie crust may release a bit of melted butter, which can leak from a pan with a removable bottom. The baking sheet will catch the melted butter.
How to know when the filling is whipped enough:
When the frangipane filling is pale and fluffy as in the photo below, you can stop whipping and stir in the remaining ingredients.
Do I need to pre-bake the crust?
No, just add the frangipane filling directly into the unbaked crust. It will bake up nicely crispy and flaky.
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.
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. Next, cut or break the remaining slices in half to make a smaller circle in the center of the tart.
How to add the cranberries:
It's 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.
How to know when the tart is fully baked:
The frangipane filling will rise in the oven and fill in the gaps between the apple slices. The tart is fully baked when the frangipane 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.
How to release the tart from the pan:
- Set the baked and cooled tart in the pan on an upside down bowl as pictured in the photo below. The rim of the tart pan will come off automatically.
- Slide the tart off the tart pan base and onto a plate using a metal spatula.
How to serve the tart:
Serve the tart at room temperature or lightly warmed.
How to 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.
How to freeze the tart:
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.
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Apple Cranberry Frangipane Tart
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 unsalted butter, softened
- ½ cup granulated sugar
- 1 cup 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 fresh cranberries
Instructions:
For the crust:
- Roll out the pie crust dough on a floured surface. Fit the dough 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. 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.8 tablespoons unsalted butter, softened, ½ cup granulated sugar
- Whip in almond flour, eggs and vanilla extract. Continue to whip until the mix turns pale and fluffy (1 to 2 minutes). Scrape down the sides of the mixing bowl as needed.1 cup blanched almond flour, 2 large eggs, ½ teaspoon vanilla extract
- Using a rubber spatula, stir in all-purpose flour, salt and orange zest. Transfer to the fridge until you're ready to assemble the tart.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:
- Whisk sugar, corn starch and cardamom together in a large bowl. Set aside.2 tablespoons granulated sugar, 1 teaspoon corn starch, ¾ teaspoon ground cardamom
- Peel, core and slice the apples.2 Granny Smith apples
- Toss apple slices and whole cranberries with the sugar mix until well coated.½ cup fresh cranberries
To assemble and bake the tart:
- Fill the frangipane filling into the unbaked, frozen tart crust using an offset spatula or a rubber spatula.
- Stick the apple slices into the frangipane filing vertically. Start with a circle of apple slices on the outside, then cut or break the remaining slices and make a smaller circle in the center of the tart. (You may have a few slices left over.)
- Grab the cranberries one by one and stick them in between the apple slices.
- Set the tart pan on a baking sheet**. 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 get too dark before the center is fully baked, lay strips of aluminum foil on the dark spots. That will prevent further browning.)
- Let the tart cool, then release from the pan and serve.
Notes:
More fruit desserts you might enjoy:
- For another great fruit dessert with cardamom, check out this lemon and cardamom cake.
- This stovetop apple crisp has great flavor and is very easy to make.
Ellen says
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!
Nicole B. says
That is wonderful to hear, Ellen!