Eggs, vanilla, and almond extract come next followed by the salt and almond flour. Softened butter and sugar are combined in a large bowl. Par-bake the crust briefly to allow the bottom to cook, and in the meantime you can whip up your filling! I used one with a removable bottom, but that’s totally optional here. Add ice water to the mixture until a shaggy dough comes together that you can chill until you’re ready to bake. Roll out of the dough on a floured surface and lay into a fluted tart pan. To make it, combine flour, sugar, and salt in a large bowl before cutting in butter and shortening. I love the extra butter and flake it lends this dessert. Traditionally, frangipane tarts use a press-in pastry crust, but I decided to opt for my favorite pie crust. To make this apple frangipane tart for yourself, we’ll start with the crust. So here it is: my fancy pants French dessert that just begs for a seriously good glass of wine. In my small town of Selma, AL, I had gained access to Europe’s most extensive online library of wines. With the help of a friend, I ended up selecting two white wines from Chateau Fuisse, and let me tell you- they were DELICIOUS. The ordering process was incredibly simple and the bottles shipped to my local ABC store for free. I made my first order with them just before Thanksgiving and decided to create a dessert that would pair well with one of their many beautiful French wines. They specialize in rare bottles and have an extensive selection of premium wines. This whole idea of an apple frangipane tart came from working with Millesima USA, an online European fine wine retailer. I often see the filling paired with pears, but with the abundance of beautiful pink apples I’d been seeing at the store, I decided an apple frangipane tart was entirely necessary. Made with butter, sugar, eggs, and ground almonds, frangipane is a sweetened filling often used in a variety of French tarts, cakes, and pastries. It’s the kind of treat that feel effortlessly elegant, simple and complex all in one bite, and after we dive into it I think you’ll feel the same way.įrangipane is decidedly French and particularly traditional around the Christmas holiday. I’ve long been a teensy bit of a Francophile, and today I’m sharing a delightfully fancy, all-too-beautiful French apple frangipane tart. You can, however, serve it slightly warm if you wish.If you’ve followed this blog for any amount of time you know that I’m more than a little excited about today’s post. Allow the tart to cool completely before serving-this allows the filling to set up.
#APPLE FRANGIPANE TART RECIPES HOW TO#
Use fresh, ripe unblemished apples- see the above paragraph on how to select and keep apples fresh.The flat bottom of a measuring cup works well to smooth and even out the pastry. Press the pastry evenly into the tart pan so there are no overly thick areas.Try not to overwork the pastry - too much kneading or mixing can make the crust dense.Use softened coconut oil- it should be easy to scoop, but not liquid.However, there are some key points worth nothing to make sure you get the best results: Overall, this vegan french apple tart is very easy to make, even if you're not a fan of working with pastry, like myself.
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