If you’re on the hunt for a delicious fall dessert that combines tender apples, and a perfectly buttery crust, then this Apple Tart with almond cream filling is the perfect choice. Not only is it a showstopper on any dessert table, but the flavors are a cozy blend of warmth and sweetness that everyone loves this time of year.
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Ingredients you will need
Half batch of sweet Tart crust: Be sure to check out my Tart Crust recipe for detailed tips and cooking advice.
One batch of Almond cream
Apples: I used 2 large Honeycrisp apples, but other sweet varieties such as Gala and Pink Lady will also work well in this apple tart recipe.
Butter: You will need a small amount of unsalted melted butter to brush on the apple slices.
Cinnamon sugar: I use a mix of white sugar and ground cinnamon to sprinkle on top of the apple slices before baking. If you prefer, you can skip this topping.
Cooking tips
Choose the right apples: Use apples that are firm but sweet for the best flavor and texture. I used Honey crisp apples to make this tart.
Don’t skip the freeze step for the crust: Freezing the crust helps prevent shrinking in the oven, giving you a beautiful and sturdy shell.
Keep an eye on the tart while baking: Oven temperatures vary, so check around the 40-minute mark to make sure the frangipane is golden and the apples are fully cooked.
How to make an apple tart with almond cream
Prepare the crust: To make the perfect Tart crust, use a stand mixer or hand mixer to beat the butter, powdered sugar, salt, and vanilla until smooth. Gradually add the eggs, mixing well after each addition. Once combined, add the flour and mix until the dough comes together. Wrap the dough in plastic and chill until it’s firm but still pliable.
Roll the dough out and par-bake: Once chilled, roll the dough out on a floured surface to a 12-inch circle and gently press it into a tart pan, trimming the edges for a clean finish. Freeze the crust for 30-60 minutes, which helps it keep its shape in the oven. Line it with parchment and pie weights, then par-bake it at 400F (205C) until set.
Make the almond cream: While the crust cools, prepare the almond frangipane filling by creaming the butter and sugar together until fluffy. Mix in the egg, followed by the almond flour and all-purpose flour until fully incorporated. The result is a smooth, slightly thick almond cream that will hold the apples beautifully.
Assemble the tart: Spread an even layer of almond cream over the cooled crust. Arrange the apple slices on top in a decorative pattern, then brush with melted butter. Finally, sprinkle a mixture of sugar and cinnamon over the apples for a touch of spice and sweetness.
Bake and enjoy: Bake the tart at 350F (175C) for 45-50 minutes, until the apples are tender and the almond filling has puffed up and turned golden brown. Let it cool until just warm before slicing and serving.
Serving suggestions
This Apple Tart is delicious on its own, but it also pairs beautifully with whipped cream, Vanilla bean ice cream, Condensed milk ice cream or a drizzle of Salted caramel or Butterscotch sauce. Serve it warm, or enjoy it at room temperature with a hot cup of coffee or tea.
Storing and reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, pop a slice in the microwave for 10-15 seconds, or warm the entire tart in an oven for about 5-10 minutes.
Recipe card
Apple tart
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowls
- 9-inch (23 cm) tart pan
- Rolling Pin
- Rubber spatula
- Plastic wrap
Ingredients
Crust
- 100 g butter unsalted, at room temperature
- 60 g powdered sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 egg beaten
- 195 g all-purpose flour
For the almond cream filling
- 90 g butter unsalted butter at room temperature
- 90 g white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 large egg at room temperature
- 90 g almond flour almond flour
- 30 g all-purpose flour
For the apple filling
- 2 large apples such as Honeycrisp (peeled, cored and sliced into ⅙” (4mm) thick slices)
- 1 tablespoon unsalted butter melted
- 2 teaspoon white sugar
- 1 teaspoon cinnamon
Instructions
For the crust
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and mixing bowl), add the butter, powdered sugar, salt, and vanilla extract. Beat until the mixture is smooth and pale.
- Gradually add the eggs, beating well between each addition.
- Add the flour and mix on low speed until a soft dough forms.
- Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate until firm but still pliable for rolling.
- When chilled, place the dough on a floured surface and roll it into a 12” (30cm) circle.
- Transfer the dough into a tart pan, pressing gently into the corners and edges without stretching. Trim any overhanging dough with a sharp knife for clean edges.
- Freeze the pan for 30-60 minutes while preheating the oven to 400°F (205°C).
- Once frozen, line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice.
- Bake for 15 minutes, then remove the weights and allow the crust to cool while preparing the filling.
- Reduce the oven temperature to 350°F (175°C).
For the almond cream filling
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and mixing bowl), add the butter, sugar, vanilla extract, almond extract, and salt. Beat until pale and fluffy.
- Add the egg and mix until well combined.
- Add the almond flour and all-purpose flour, mixing until fully incorporated.
Assembling and baking
- Once the crust is at room temperature, spread an even layer of almond cream on the bottom.
- Arrange the apple slices on top of the almond cream without pressing too hard into the cream.
- Brush the tops of the apples with the melted butter.
- Mix the sugar and cinnamon, then sprinkle over the apples.
- Bake the tart for 45-50 minutes, or until the apples are soft, fully cooked, and the frangipane has puffed up and turned golden brown.
- Allow the tart to cool in the pan until just slightly warm before slicing and serving.
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