Apple Frangipane Tarts
Recipe type: Dessert
Cuisine: French
Serves: 6-8 tarts
For the sweet short crust pastry:
  • 225g (7.9 oz) plain flour (I used spelt flour)
  • Pinch of salt
  • 75g (2.6 oz) icing sugar
  • Vanilla pod (seeds only)
  • 115g (4 oz) butter, cold & diced
  • 1 egg yolk
  • Up to a tablespoon of ice cold water, or as needed
For the filling:
  • 1/4 cup (1.7 oz) caster sugar
  • 50g (1.7 oz) butter, at room temperature
  • 1 egg, at room temperature
  • 1/2 teaspoon vanilla (or almond) extract
  • 1/2 cup ground almonds (almond meal)
  • 1 tablespoon plain flour (I used spelt flour)
To assemble:
  • 3 large granny smith apples (I only needed 2)
  • 2 extra tablespoons caster sugar
  • 1 tablespoon apricot jam
For the pastry:
  1. In a food processor pulse the flour, salt, sugar & vanilla seeds (if using) to combine. Then add the butter, and pulse until the mixture resembles coarse breadcrumbs (this should only take a few seconds).
  2. Add the egg yolk and pulse until combined. Check the mixture - if it's starting to clump a little and holds together when you pinch it, it's good to go. However, if it's still too dry, add a few drops of ice cold water and pulse again for a few seconds, adding tiny increments of water until the mixture starts to hold together.
  3. Dump the mixture onto your kitchen bench and lightly bring it together into a ball - don't knead it though. Flatten the ball slightly so it forms a disc, then wrap it tightly in plastic wrap and refrigerate for two hours.
  4. Preheat oven to 180C (360F).
  5. Once chilled, roll out the pastry on a lightly floured surface to a 3mm thickness. Use to line 6-8 mini tart tins. If you have time, rest the lined tart rings in the fridge for at least 20 minutes (this helps reduce shrinkage).
  6. Line the tart rings with greaseproof paper and fill with baking beans to keep the base's shape, and bake blind for 10 minutes.
  7. Remove the greaseproof paper and baking beans and return to the oven for 5 minutes to ensure the base is cooked. Remove from the oven, leaving the pastry cases in the tins.
For the frangipane:
  1. In the bowl of an electric mixer, cream butter and sugar until pale and fluffy. Add the egg and vanilla (or almond) extract and beat again. Add the ground almonds (almond meal) and flour and beat to a smooth paste. Cover with plastic wrap and refrigerate while preparing the apples.
To assemble:
  1. Peel the apples, remove the core and slice very thinly.
  2. Once the pastry cases have cooled, divide the frangipane between the tart cases and spread it using a small offset spatula or back of a teaspoon (be aware that the frangipane will rise somewhat as it bakes).
  3. Arrange the apples decoratively over the frangipane. Sprinkle evenly with the extra caster sugar.
  4. Bake for 20-25 minutes or until the edges of the apples are browning and the pastry is golden around the edge.
  5. Warm the apricot jam in the microwave and brush over the apples with a pastry brush.
  6. Serve warm, or at room temperature, with a dollop of freshly whipped cream.
1. You can make the pastry ahead of time and keep stored in the fridge until you need it.
2. I used 6 x 8cm (3 inch) at the base tart tins - depth 3cm (1 inch).
3. To avoid the pastry shrinking, I line the tart tins and allow the pastry to lie over the edges while it cooks; then I trim the top once it's been blind baked and still warm.
Recipe by The Kiwi Cook at