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.
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
Frequently asked questions:
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.
Frangipane is similar to marzipan in flavor but much lighter and fluffier in its consistency. It has a sweet and delicious almond flavor.
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.
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.
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.
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.
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.
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.
How to make frangipane:
Frangipane batter is made in minutes with an electric or standing mixer. There are only 3 simple steps to it:
- Cream together butter and sugar.
- Whip in almond flour, eggs and, for the recipe here, vanilla extract.
- 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.
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.
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, then cut or break the remaining slices in half to make a smaller circle in the center of the tart.
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.
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.
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:
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Full Printable Recipe
Apple Frangipane Tart with Cranberries, Orange and Cardamom
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:
Nutrition Information (Estimated):
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.
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