Go Back

RUSTIC APPLE FRANGIPANE TARTLETS

Are you ready to impress your friends and family with a dessert that looks and tastes like it came straight from a fancy bakery? Look no further than these rustic apple frangipane tartlets.
Print Recipe Pin Recipe
Prep Time 15 hours
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American

Ingredients
  

PIE DOUGH

  • 7 tablespoons 98 grams unsalted butter, cold
  • 1 1/4 cups 150 grams all-purpose flour
  • pinch of salt
  • 6 tablespoons ice water

FILLING

  • 3 tablespoons 43 grams unsalted butter, room temperature
  • 1/3 cup 66 grams granulated sugar
  • 1/2 cup 53 grams almond flour
  • pinch of salt
  • 1 large egg
  • 1/2 teaspoon vanilla bean paste
  • 1 tablespoon all-purpose flour
  • 2 –3 apples thinly sliced
  • 1 tablespoon lemon juice
  • demerara sugar optional, for topping

Instructions
 

PIE DOUGH

  • In a large bowl, mix cold butter, flour and salt until the butter is reduced to pea-sized chunks.
  • Add ice water 1 tablespoon at a time just until the dough starts to come together.
  • Shape the dough into a thick disk, cover, and refrigerate for at least 1 hour.
  • Once chilled, preheat the oven to 375ºF. Roll out the chilled dough to about 1/8-inch thick.
  • Cut out 4 small rounds just slightly larger than the tartlet dish and form to the shape of each dish, cut off any excess.
  • Prick the bottom of each pie shell a few times with a fork and refrigerate 20 minutes or freeze for 10 minutes.
  • Remove the pie shells from the refrigerator, gently cover with parchment paper, and fill with pie weights if you have them. Bake for 10 minutes

FRANGIPANE & APPLE PREP

  • Reduce oven temperature to 350ºF.
  • In a medium sized bowl, cream the butter and sugar together until lighter in color.
  • Add the almond flour and salt. Mix until just combined.
  • Add the egg and vanilla. Mix until well incorporated.
  • Add the flour. Mix until just combined.
  • Divide the mixture between the 4 baked pie shells.
  • Cut the apples in quarters and slice as thinly as possible. Spread the slices apart to create a flat fan arrangement.
  • Place a fan of sliced apples on top of the frangipane in each tartlet and brush lightly with lemon juice. Sprinkle with demerara sugar before baking if desired.
  • Bake for 35-45 minutes until the frangipane has slightly puffed and is lightly browned. Cool 15 minutes.

Notes

  • If you want a quicker option you can use store bought pie dough, I would buy 2 sheets to make sure you have enough for the full recipe. 
  • The pie dough can be made a day in advance and kept in the refrigerator. 
  • I like to use a mandolin to slice the apples as thin as possible, but carefully slicing with a knife works just fine too. 
  • Uneaten tartlets should be kept in the refrigerator once cooled.