Authentic home cooking from France, with US measurements. 
Apple Tart with Almond Cream
Apple tart with almond cream is a delicious twist on the classic apple tart, made extra indulgent with a layer of almond cream. It brings back memories of family snack times, when my sister-in-law would bring over a basket of apples and I’d bake apple tarts for us to enjoy together. This tart features a homemade pie crust, generously filled with almond cream and topped with thinly sliced apples. The result is a velvety, melt-in-your-mouth texture—rich, decadent, and a true treat for your taste buds.
A variation: Use only half the almond cream and mix in an equal amount of pastry cream to create an even more decadent frangipane filling.
Apple Tart with Almond Cream
Apple tart with almond cream is a delicious twist on the classic apple tart, made extra indulgent with a layer of almond cream. It brings back memories of family snack times, when my sister-in-law would bring over a basket of apples and I’d bake apple tarts for us to enjoy together. This tart features a homemade pie crust, generously filled with almond cream and topped with thinly sliced apples. The result is a velvety, melt-in-your-mouth texture—rich, decadent, and a true treat for your taste buds.
A variation: Use only half the almond cream and mix in an equal amount of pastry cream to create an even more decadent frangipane filling.
Open in Cookpad AppSteps
- 1
Click the link for the easy pie crust recipe using a food processor.
- 2
Click the link for the almond cream recipe.
- 3
Wash, peel, and core the apples, then slice them thinly.
- 4
Roll out the dough on a lightly floured sheet of parchment paper. Place the dough with the paper into a tart pan and press it in. Trim any excess paper. Roll a rolling pin over the edges to remove extra dough. Prick the bottom with a fork.
- 5
Generously spread the almond cream over the crust using a spatula or piping bag.
- 6
Arrange the apple slices on top as you like. Sprinkle with brown sugar or granulated sugar, and optionally dot with a few small pieces of butter. (I usually skip the extra butter since there’s already plenty in the recipe!)
- 7
Bake at 350°F (180°C) for about 35 minutes. Brush with melted apricot jam.
Variation: Use only half the almond cream and mix in an equal amount of pastry cream for a richer frangipane filling.
You can also find a video recipe on my YouTube channel Cucina Per Tutti P, and follow me on Facebook and Instagram at Cucina per Tutti P.
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