Apple Cranberry Frangipane Tart
User Reviews
4
12 reviews
Good
Apple Cranberry Frangipane Tart
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This apple cranberry frangipane tart tastes delicious, looks impressive and is surprisingly easy to make.
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Ingredients
For the crust:
- 1 pie crust
For the frangipane filling:
- 8 tablespoons butter unsalted, softened
- ½ cup granulated sugar
- 1 cup almond flour blanched
- 2 egg large
- 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 apple Granny Smith variety
- ½ cup cranberries fresh
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.
- 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.
- 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.
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 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
- *I recommend this pie crust recipe.
- **The baking sheet will catch any melted butter that may leak out of the tart pan.
Genuine Reviews
User Reviews
Overall Rating
4
12 reviews
Good
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