The quintessential French frangipane tart is a symphony of flaky crust, tender fruit, and aromatic almond filling. Each bite offers a delicate balance of texture and flavor that feels both comforting and refined.

As someone who has baked countless French tarts over the years, I can assure you that the classic apple frangipane tart stands in a class of its own. Its flaky crust, tender apples, and fragrant almond filling create a dessert that is as reliable as it is refined. This timeless recipe delivers consistent, expert-approved results you can trust with every slice.

Frangipane tart on a wooden plank ready to be enjoyed.

In France, we have a love relationship with apple tart—plain-cut apples with a hint of sugar and butter baked to perfection.

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Or, Tarte de Pommes a la Normande has a velvety custard made of eggs and heavy cream with sugar.

And here is another version of apple frangipane tarts on a flaky pastry. Fresh-roasted hazelnuts, then ground into a fine paste with sugar, butter, and egg. And I must say it is beautiful.

Do not be concerned if the bottom of the sides gets a bit burnt. That is a normal process for the apple juice and the frangipane.

However, do create a pattern with your apples. Here, I have two rows going in one direction and one in the opposite. Be creative and put your flair into this apple tart.

In this Article

Why you will love this recipe

Showstopper, as it looks, you spent hours in the kitchen, while completely the opposite.

Holiday-ready and perfect during the holiday season.

You cannot stop at just a small slice. This dessert will bring you back for seconds.

What is Frangipane?

Essentially, frangipane is an almond filling, almost like a thick cream. Not to be confused with marzipan, an almond sugar paste that is so dense and used to decorate cakes.

Frangipane is a mixture of butter, eggs, ground almonds, and sugar. Not as colorful, but super savory with all your baking tarts.

In this recipe, we will use hazelnuts, which add a richer, nuttier flavor to your apple tart.

There are so many wonderful recipes you can make with puff pastry, and this easy apple strudel is one of them.

A close up of apple frangipane tarts in a baking tray.

What is a Tart?

A tart can be a savory or a sweet baked dish with a pastry on the bottom, filled with either fruit or sometimes with an egg custard.

Usually presented on a round form with an open top.

Sometimes you will see them referred to as “Tartalette”. It is the same, however, more diminutive in size or as an individual serving.

Always make it short-walled.

Ingredients needed to make this recipe

This is a short introduction. The ingredient list is also brief. The printable recipe with all the correct ingredient amounts is at the bottom of this post. Please read the recipe for complete instructions.

Fresh hazelnuts are used to create the paste that is the base of this frangipane tart.

White granulated sugar is used to make the almond frangipane paste and to sprinkle over the apples and along the edge of the dough. During baking, the sugar will melt and then crystallize, leaving behind a wonderful crunch when you bite into it.

Egg mixed with the almonds and sugar to soften and bind the cream.

Sweet butter brings another layer of creaminess to your frangipane.

Vanilla extract, the faithful companion that marries well with almond. Another layer of flavor is on its way to you.

Puff pastry is easy to use and always a success. Flaky layers of pastry and butter that, once in the oven, swell up and become flaky.

Gala apples, the apples of choice for this dessert. They keep their shape and become tender while baking, but do not fall apart.

Orange marmalade or jam to glaze the apple after it comes out of the oven.

Calvados is added to the orange marmalade to give a layer of flavor.

Marmelade and calvados spread over the apple frangipane tart.

Equipment Needed

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Cookie sheet

Food processor

Rolling pin

Parchment paper

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12/16/2025 01:04 pm GMT

Cooking tips and step-by-step instructions

Some recipe tips and notes to help you along:

  • Remove as much of the outer thin brown shell of the hazelnuts as possible before placing them in the food processor. You can achieve this by rolling the hazelnuts back and forth between a paper or cloth towel. Repeat when removed from the oven.
  • Sweet and unsweetened butter are interchangeable if you do not have sweet butter on hand.
  • When you place the peeled and cut apples in a bowl while finishing up all the other ingredients,  you may want to squeeze a small amount of lemon over it so they will not turn brown on you.
  • I use parchment paper over your cookie sheet. Silpat, It will work beautifully as well here. With the parchment, you can leave it on it and present it to your guests.
  • Spread the frangipane cream with a pastry knife, leaving a border so the pastry can puff nicely and keep the apples in place.
  • Arrange the apples in a pretty pattern.
  • You can use an egg wash on the crust to give it a beautiful, golden brown glazed look. Optional, as we will use Calvados at the end.
  • Cool on a wire rack. The rack will allow the tart to cool uniformly and more quickly as air circulates beneath it.
  • The Calvados and orange marmalade mix is so delicious over it. It binds all the flavors together and gives it a beautiful, shiny glazed look.
  • Do serve it at room temperature. The hazelnut frangipane, when hot, can scald you if not cooled off.

Giangi Pro Tips

  • Unfortunately, Red Delicious is not the favorite for baking, as they fade in flavor and, when baked, do not hold their shape, so your tart will fall apart.
  • Parchment paper is a must, as the natural sugar will caramelize and stick to the baking sheet while baking. Parchment paper is excellent for preventing food from sticking to the baking sheet.
  • While you finish the other ingredients, place the peeled and cut apples in a bowl and squeeze a small amount of lemon over them to prevent browning.
The finished recipe on a wooden cutting board.

What to serve with this tart?

  • Vanilla ice cream is always the favorite, of course. Whipped cream, or Chantilly, is just as delicious.
  • Have tea or coffee for an afternoon snack.
  • With a small glass of Brandy or Cognac sitting by the fire! Make it a romantic evening with your loved one.
  • Slice it into squares. Easy to handle. Remember, it is a flaky pastry; therefore, you must serve it on a plate.

Can I use another type of apple?

  • Jonagold and Braeburn have the right amount of sweetness and retain their texture well when baked.
  • Honeycrisp and Cortland are other wonderful apples you can use with this tart.
  • Unfortunately, Red Delicious is not the favorite for baking, as they fade in taste and, when baked, will not hold their shape, and your tart will fall apart.

A great holiday dessert, light and full of flavor.

Close of view of the apples on the top of the tart.

Storing and Reheating

Store: Once completely cooled off, your frangipane tart can be covered with plastic wrap and stored ar room temperature or refrigerated.

Reheat: if your tarte was refrigerated, bring it back to room temperature before serving.

Frequently Asked Questions

What is frangipane in English?

An almond-flavored cream or paste.

What is frangipane also known as?

It is a ground almond cream filling or topping, used in tarts, pastries, or other sweets. The filling is also called frangipani.

What is the difference between frangipane and marzipan?

Frangipane is a baked custard-like filling made from ground almonds, butter, sugar, and eggs. At the same time, marzipan is a very sweet paste made from ground almonds and sugar and often used for decorative purposes.

If you enjoy this apple frangipane tart, you may want to try my other recipes.

Cranberry Sauce with Apricots, Raisins and orange

Strawberry Apple Pie

Quatre Quarts

Pear Cake

Apple Frangipane Tart Recipe

5 from 14 votes
apple tart with hazelnut frangipane
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
Author: Giangi Townsend
The quintessential French apple tart. Flaky, soft, tender, and full of flavor. I love each bite.
Print Pin

Ingredients 

FOR THE FRANGIPANE

  • 1 cup hazelnuts, shelled
  • ¼ cup sugar
  • 1 egg
  • 1 tablespoon sweet butter
  • ½ teaspoon vanilla extract

FOR THE TART

  • 1 puff pastry, Pepperidge Farm
  • 4 gala apples, peeled, cores removed, and sliced in ½ inch thickness
  • 3 tablespoons sugar
  • 2 tablespoons sweet butter
  • 1 cup orange marmalade, or jam
  • 2 tablespoons Calvados

Instructions

  • Preheat oven to 375F
  • Place the hazelnuts on a cookie sheet and roast in the hot oven for 7 to 8 minutes. Transfer the nuts to a food processor, add the ¼ cup sugar, egg, butter, and vanilla extract. Process until creamy paste forms.
  • Roll out the puff pastry to 15 inches long by 10 inches wide. Transfer it to a parchment-lined cookie sheet. Spread the frangipane on the dough stopping about 1 ½ inch away from the edges.
  • Arrange the apple slices over the frangipane on an overlapping pattern to cover well the frangipane underneath. Fold the edge of the dough over the apples to make a 1 to 1 ½ inch border.
  • Sprinkle 2 to 3 tablespoons sugar over the apples letting some of the sugar sprinkled over the border dough. Break the 2 tablespoons of sweet butter and scatter them over the apples. Bake for 1 hour the dough should be nicely crystallized all over.
  • Remove the finished tart from the oven and cool on a wire rack until still a bit warm to the touch. Mix together the orange marmalade with the Calvados and glaze the surface of the tart spreading it carefully on the apples and the border crust. Use the back of the spoon to easily spread.
  • Serve at room temperature cut into small wedges. Serve with whipping cream or ice cream.

Equipment

Notes

  • Unfortunately, Red Delicious is not the favorite for baking, as they fade in flavor and, when baked, do not hold their shape, so your tart will fall apart.
  • Parchment paper is a must, as the natural sugar will caramelize and stick to the baking sheet. Parchment paper is excellent for preventing food from sticking to the baking sheet.
  • While you finish up the other ingredients, place the peeled and cut apples in a bowl and squeeze a small amount of lemon over them so they will not turn brown.

Nutrition

Calories: 505kcal | Carbohydrates: 66g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 145mg | Potassium: 242mg | Fiber: 4g | Sugar: 45g | Vitamin A: 238IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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