@thebuckheadbaker: My French Apple Frangipane Tart tastes like something straight from a Paris bakery! 🇫🇷🍎 The buttery crust, rich almond frangipane, and baked apples come together in a French apple tart that feels elegant, cozy, and perfectly balanced. Save this recipe — it looks fancy, but it’s surprisingly easy to make! INGREDIENTS Crust: 1¼ cups all-purpose flour, 2 tbsp granulated sugar, ¼ tsp kosher salt, 9 tbsp cold salted butter, cut into cubes, 1 large egg yolk, 2–3 tbsp ice water Frangipane: 6 tbsp salted butter, room temp, ⅔ cup almond flour, ⅓ cup granulated sugar, 1 large egg, 1 large egg yolk, 1 tsp vanilla extract, ¼ tsp almond extract, 1 tsp orange zest, ¼ tsp ground cardamom, 1 tbsp all-purpose flour Apples: 4–5 medium apples, (mix of Granny Smith & Honeycrisp), 1 tbsp fresh lemon juice, 1 tbsp granulated sugar Glaze: 3 tbsp apricot jam, 1–2 tsp water DIRECTIONS For crust, pulse together flour, sugar, and salt in food processor. Add cold butter, pulse until size of peas. Add egg yolk and 2 tbsp ice water, pulsing until dough almost comes together; add remaining water if needed. Press into disk on lightly-floured surface, wrap, chill for 30 min. Preheat oven to 375°F. On lightly-floured surface, roll dough into 11-inch circle and fit into a 9-inch tart pan with removable bottom, pressing into corners and trimming excess. Chill 15 min. Lightly prick the crust with fork without piercing through. Line with parchment, fill with pie weights, bake 15 min. Remove parchment and weights; bake additional 5–7 min. until lightly golden. Remove crust, reduce oven to 350°F. For frangipane, whisk butter, almond flour, sugar, egg, egg yolk, vanilla + almond extracts, orange zest, cardamom, and all-purpose flour until smooth. Spread into tart shell. Halve, core, and thinly slice apples (about ⅛ inch). Toss with lemon juice & sugar. Arrange apples in tightly overlapping concentric circles. Slightly overpack, as apples shrink while baking. Chill 10 min. Bake 40–50 min. until frangipane is puffed and golden and apples are tender with browned edges. Cool 10–15 min. Warm apricot jam with 1–2 tsp water until glossy, brush over apples. @Williams Sonoma @KitchenAid @Cuisinart @Zara Larsson #pastry #tart #bakingrecipe #pastrytrecipe#dessertrecipeaker

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Saturday 23 May 2026 17:13:49 GMT