Apple Cranberry Frangipane Tart
This apple cranberry frangipane tart tastes delicious, looks impressive and is surprisingly easy to make.
Servings: 8
Calories (Estimated): 353kcal
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 and core the apples. Slice the apples a little less than ¼ inch thick. (The slices need to be just thick enough to not bend.)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 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. (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. (The frangipane filling will rise in the oven and fill in the gaps between the apple slices. It will be darker on the outside than in the center.)
- Let the tart cool to room temperature. To release from the pan, set the cooled tart in the pan on an upside down bowl. 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.
- Serve the tart at room temperature or lightly warmed.
Recipe notes:
*I recommend this pie crust recipe.
**The baking sheet will catch any melted butter that may leak out of the tart pan.
Storage: 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.
Freezing instructions: 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.
