Apple Frangipane Tarts
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Apple Frangipane Tarts Recipe
Updated March 2026
At a Glance
Apple frangipane tart is a classic pastry made by baking thinly sliced apples over a frangipane filling in a sweet tart shell or puff pastry. The end result is an elegant, easy dessert with a crisp crust, tender apples, and a sweet, nutty filling. You can finish it with a glaze, dust it with icing sugar, or serve it warm with a scoop of vanilla ice cream.
Apple Frangipane Tarts
Treat yourself to the simple elegance of our apple frangipane tarts! Crafted with a buttery puff pastry, creamy almond filling, and perfectly tender apples, these French-style tarts are an irresistible dessert that are also easy to make. Whether you’re baking for a special occasion or just because, this apple frangipane tart recipe is sure to impress.
Not into apples? No problem! You can still make this recipe. Simply swap the apple slices for your favourite seasonal fruit. Pears, apricots, and plums would all be a delicious choice for this recipe.
What is Frangipane?
With its fancy name, frangipane can sound like a complex bit of pastry baking. In fact, frangipane is a French sweet almond filling—and it’s surprisingly easy to make. It’s made from almond flour (or finely ground almonds), sugar, butter, and eggs. We’ve also added almond extract, vanilla extract, salt, and a bit of flour to enhance the flavour and create a texture that better holds up in these tarts.
Frangipane has a light, creamy texture and a nutty, sweet, and rich flavour. If you opt for ground almonds instead of almond flour, you’ll want to sift it beforehand to make sure you have no chunks of almonds that could interfere with the texture of the frangipane filling. You can make your frangipane filling up to three days ahead of time. Store it in the fridge with a piece of plastic wrap pressed down on top to prevent a skin from forming.
Ingredients for Apple Frangipane Tarts
Puff pastry: Rather than make puff pastry from scratch, we used our Butter Puff Pastry in this recipe. Soft and flaky, it’s also pre-cut, rolled, and ready-to-bake for maximum convenience. Puff pastry gives these apple tarts a light, crispy bite that pairs well with the fruit and frangipane filling.
Apples: Naturally, apples are one of the stars of this apple frangipane tart recipe. Thinly sliced apples are a must here, so that they cook down to tender perfection but still maintain their shape. Choose three to four apples, depending on size. Granny Smith apples provide the optimal level of tartness to contrast the sweetness of the frangipane. They also make great cooking apples, as their firmness prevents them from turning to mush. Other options we like for this recipe are Honeycrisp, Braeburn, or Pink Lady.
Almond flour: Almond flour forms the backbone of your frangipane filling. Don’t confuse it with almond meal, which is less finely ground and could make your frangipane gritty. Farm Boy™ Almond Flour is an excellent choice for its overall quality and versatility.
All purpose flour: Helping to bind all the ingredients in your frangipane filling is all purpose flour. Our premium All Purpose Flour is made from a blend of high-quality Canadian wheats and is enriched and pre-sifted for a smoother, easier bake.
Butter: A star ingredient in any pastry – especially French pastry – has to be butter. As an ingredient in your frangipane filling, it is crucial that your butter be brought to room temperature before using. To cream properly with the sugar and almond flour, it needs to be the correct temperature, otherwise it will separate and ruin your filling, rendering it clumpy. We used unsalted butter in this recipe to better control the salt, but you can use salted butter and simply decrease the amount of added salt in the filling.
Vanilla extract: Pure vanilla extract offers a subtle bit of flavour that helps amplify the sweet and nutty notes of your frangipane. Use the real stuff for this apple tart instead of the cheaper imitation.
Almond extract: While almond flour is a key ingredient in frangipane, we like to help it along just a bit by using almond extract. It really helps to emphasize the marzipan nature of the frangipane. Just a half-teaspoon should give you enough of that flavour without becoming artificial-tasting.
Sugar: Regular granulated sugar is our sugar of choice for this recipe. Brown sugar could lend too much moisture and give a molasses flavour, which we don’t want here. You can use regular sugar in the frangipane filling and turbinado sugar to sprinkle on top of the tarts for a nice caramelization, but that’s up to you. Plain white sugar works just as well.
Eggs: Like the butter, your eggs need to be room temperature. This will allow them to better mix into the other ingredients for your frangipane. You can either remove your eggs from the fridge about an hour before beginning your bake, or place them in a bowl of warm water for five to 10 minutes before using.
Jam: The secret ingredient to make this apple frangipane tart French? Jam. Warm up our Farm Boy™ Peach Jam in the microwave so it’s a bit spreadable, or mix it with a little water until it’s thinner. Use a pastry brush to brush the tarts lightly with the jam after they’ve finished baking while still warm. (If you don’t have peach jam, an apricot jam works well, too.)
Tips for the Best Apple Frangipane Tarts
Room temperature ingredients: A rule of thumb when baking is to use room temperature ingredients like butter, eggs, and other dairy products. That’s because these ingredients, when combined and whipped together, trap air, which results in a fluffy baked good versus one that’s dense. Room temperature ingredients emulsify better into a smooth batter, which makes for a more uniform texture and thus a more even bake.
The only time cold ingredients – like cold butter, cold eggs, etc. – are used is when you want something that’s flaky. Biscuits and puff pastry are examples of this. The cold butter in the layers of these baked goods melts, which creates all those delicious flaky bits. While we are using puff pastry in this recipe, we’re not making it from scratch. The frangipane filling is what requires room temperature butter and eggs to properly blend into smooth, velvety creaminess.
Make frangipane beforehand: If you’re short on time, you can always prep your frangipane filling beforehand. After mixing all the ingredients together, place your bowl of frangipane in the fridge. Cover it with plastic wrap, with the plastic directly laid across the surface of the frangipane. This will allow the frangipane to cool without creating a skin on top that could interfere with the texture. Refrigerate for up to three days before using.
Use the right apples: The correct apples can make all the difference in this apple frangipane tart. For baking, we prefer apples that have a crisp, firm texture that can hold up to baking without becoming mushy. Granny Smith is great if you like tart apples, while Honeycrisp provides a nice sweetness without sacrificing that nice crunchy texture. Other options that you can find in Farm Boy stores (depending on the season) are Braeburn, Fuji, SweeTango, and Pink Lady. Select whichever apple you like best, slice thinly, and enjoy!
Finish with jam: For a beautiful, shiny top reminiscent of what you’d see in a French patisserie, brush your tarts with a bit of jam. Mix our Farm Boy™ Peach Jam with a bit of water or warm it up in the microwave to thin it out. Then, using a pastry brush, lightly brush the tart with the jam after it’s baked and still warm. This is a simple, delicious glaze that offers the perfect finishing touch to your dessert.
More Apple Recipes from Farm Boy
Looking for more recipes featuring apples? Check out any of the dishes below!
Almond Apple Cranberry Crumble
Warm Kale, Apple, and Butternut Squash Salad
Apple Pancakes with Warm Apple Cider Sauce
Apple Cider Bundt Cake with Yogurt Cider Glaze
More Almond Recipes from Farm Boy
Looking for more recipes featuring almonds? Check out any of the dishes below!
Peach, Ginger, and Almond Crumble
Mediterranean Almond and Plum Cake
Almond-Crusted Salmon, Mediterranean Vegetable Orzo, and Lemon Parmesan Asparagus
Sweet and Spicy Pan-Fried Asparagus
Date, Nut, and Chocolate Squares
More Pastry Recipes from Farm Boy
Looking for more recipes made with pastry? Check out any of the dishes below!
Butternut Squash and Spinach Tart
Rhubarb and Wild Blueberry Hand Pies
Rustic Swiss Chard and Ricotta Galette
Ingredients
- Frangipane
- 1 cup Farm Boy™ Almond Flour
- ¼ cup sugar plus more for sprinkling
- 1 Farm Boy™ Omega 3 Egg
- 4 Tbsp unsalted butter room temperature
- ½ tsp almond extract
- ½ tsp vanilla extract
- pinch Farm Boy™ Kosher Salt
- 2 Tbsp Farm Boy™ All-Purpose Flour divided
- Apple Tarts
- 1 package Farm Boy™ Butter Puff Pastry thawed overnight in refrigerator
- 3-4 apples halved, cored, and sliced thinly
- 1/3 cup Farm Boy™ Peach Jam
Directions
- Place a rack in the middle of your oven. Preheat oven to 375°F.
- For the Frangipane: Place Farm Boy™ Almond Flour and ¼ cup sugar in food processor or blender and pulse a couple of times to mix. Add Farm Boy™ Omega 3 Egg and pulse to combine.
- Add unsalted butter, almond extract, vanilla extract, Farm Boy™ Kosher Salt, and 1 Tbsp Farm Boy™ All Purpose Flour. Process until smooth. (It should resemble a thick almond butter in texture.)
- For the Apple Tarts: Spread out thawed sheets of Farm Boy™ Butter Puff Pastry on a lightly floured surface and press lightly with a rolling pin just to smooth out the dough. Cut each sheet into 4 even squares.
- Transfer puff pastry squares to 2 parchment-lined sheet pans. Spread about 1 ½ tablespoons of frangipane onto centre of each pastry square, leaving at least ½” border, as it will spread once you add the apples.
- Place 5-6 slices of apple on top of frangipane. Sprinkle with a bit of sugar.
- Bake pastry squares until pastry is puffed up and golden, apples are soft, and frangipane is golden brown, about 40-45 minutes.
- While pastries are baking, warm up Farm Boy™ Peach Jam until it is thinner and spreadable. Once pastries are removed from oven, brush each with a bit of jam using a pastry brush. Serve and enjoy.