French Apple Tart is a classic in my book, made with thinly sliced apples, the perfect almond cream (frangipane) and a flakey crust. This makes for a happy Fall!
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We are officially enjoying the chilly weather of fall. Although I am not loving the rain, I can say, I am thankful for cooler temps (they might not last long). October is flying by and I know were are all starting to think about our holiday tables, and this is one that I cannot pass up. French Apple Tart is a culinary school favorite and one that I have made just about every year since then. This tart is a classic in the French pastry world because it is simple, not very sweet, flakey crust and the crisp apples make it one of the best! 
The Dough
The flakey crust is made from a my Pate Brisee recipe which is a traditional butter pie dough. This dough is made in a food processor and can be used for all of your pies this holiday season.
Frangipane
Frangipane is the special ingredients in a French Apple Tart. Made with almond paste, sugar and eggs, it is super creamy and when baked turns into a cake light texture.
French Apple Tart
French Apple Tart is a classic in my book, made with thinly sliced apples, the perfect almond cream (frangipane) and a flakey crust. This makes for a happy Fall!
Ingredients
Pate Brisee (Dough)
- 2 ½ Cups All Purpose Flour
- 1 tsp Salt
- 1 tsp Sugar
- 1 Cup Butter, chilled and cubed into small pieces
- ¼ Cup Ice Water
Frangipane
- ½ cup Almond Paste
- ¼ cup Granulated Sugar
- 3 Tbsp Butter, unsalted
- 2 Tbsp Cake Flour
- 1 Eggs
Apples
- 4 Honey Crisp Apples, Sliced
Cinnamon Sugar
- 1 Tbsp Granulated Sugar
- 1 tsp Cinnamon
Garnish (Optional)
- ¼ Cup Apricot Jam
- 1 tbsp water
Instructions
- Preheat oven to 350 degrees F
- Make the pie dough and let it chill for 2 hours before using
- Roll out the pie dough into 9" round or ¼ sheet pan (for rustic tart), refrigerate until ready to use
- Prepare frangipane and spread a very thin layer on the bottom of the chilled unbaked tart shell
- Peel the apples, cut them in half and remove seeds using a melon baller
- Slice each apple half into thin slices keeping the half together and place on top of the frangipane
- Sprinkle the apple slices with cinnamon sugar
- Egg wash the dough and sprinkle with sliced almonds
- Bake at 350 degrees F for 30-40 minutes or until frangipane is light golden in color and baked through
- Warm apricot jam with 1 tbsp of water
- Using a pastry brush, glaze the top of the apples with warmed apricot jam for a nice finishing touch (optional)
- Allow the tart to cool before removing from the pan and serving
- Enjoy
Pate Brisee (Dough)
- Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.
- Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
- Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
- Remove the dough from the food processor and place on a floured surface
- Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
- Divide the dough in half and wrap each piece with plastic wrap and refrigerate for approximately 2 hours or overnight
- Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
- Roll out pie dough on a lightly floured surface to ⅛” thick and place in pie pan of your choice
- Bake pie dough according to the pie recipe of your choice.
Frangipane
- Cream the butter and sugar together in a mixer with paddle attachment
- Add almond paste and cream together until fully combined
- Add egg to the almond paste mixture and mix until incorporated
- Add in cake flour and mix until there are no lumps and all ingredients have come together
- Use immediately or store in the refrigerator until ready to use
Notes
egg wash
- 1 egg
- 1 tbsp water
- Whisk the egg and water together
- Using a pastry brush, brush the egg wash onto the dough before baking for shine
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