This apple frangipane tart has a crisp, golden shortcrust base filled with a soft, nutty almond cream and topped with thin slices of apple that turn tender and lightly caramelised in the oven. The frangipane sets to a delicate, moist crumb that holds its shape cleanly when sliced, while the apples sink just enough to create a beautiful layered finish. It is an elegant bake that suits both a relaxed weekend afternoon and a dinner party dessert table. From start to finish, it is ready in around 1 hour 30 minutes, including resting time for the pastry.

Ingredients

For the pastry

175g plain flour, plus extra for dusting
85g unsalted butter, cold and cut into small cubes
30g icing sugar, sifted
1 large egg yolk
2 tablespoons cold water

For the frangipane filling

100g unsalted butter, softened
100g caster sugar
2 large eggs, beaten
100g ground almonds
1 tablespoon plain flour
1 teaspoon almond extract

For the apple topping

2 medium eating apples, such as Braeburn or Cox
1 tablespoon caster sugar
1 tablespoon apricot jam
1 teaspoon warm water

How to Make Mary Berry Apple Frangipane Tart

Make the pastry: Place the flour, butter, and icing sugar in a large bowl and rub the butter between your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water, then bring the dough together gently with your hands, taking care not to overwork it as this keeps the pastry short and tender. Flatten into a disc, wrap in clingfilm, and chill in the fridge for 30 minutes.
Preheat the oven: Set the oven to 190°C (170°C fan), Gas Mark 5. Place a baking sheet on the middle shelf to heat up, as this helps the pastry base cook through without going soggy.
Line the tin: Lightly dust a clean surface with flour and roll the chilled pastry out to about 3mm thick. Carefully lift it over a 23cm loose-bottomed tart tin and press it gently into the sides. Trim away any excess pastry, then prick the base all over with a fork. Line with baking parchment, fill with baking beans, and blind bake for 15 minutes. Remove the beans and parchment, then return to the oven for a further 5 minutes until the base looks dry and pale golden.
Prepare the frangipane: Beat the softened butter and caster sugar together with a wooden spoon or electric hand whisk until the mixture is pale and creamy. Add the beaten eggs a little at a time, mixing well between each addition. Fold in the ground almonds, plain flour, and almond extract until the mixture is smooth and evenly combined.
Fill the tart case: Spoon the frangipane into the blind-baked pastry shell and spread it out to an even layer using the back of a spoon. The filling should sit about two-thirds of the way up the pastry sides, as it will rise slightly during baking.
Prepare the apples: Peel, core, and halve the apples, then cut each half into thin slices of about 3mm. Fan the slices out across the top of the frangipane in a neat overlapping pattern, working from the outer edge inward. Scatter the tablespoon of caster sugar evenly over the apple slices.
Bake the tart: Place the tin on the preheated baking sheet and bake for 30 to 35 minutes until the frangipane is set and golden, and the apples have softened and taken on a light amber colour at the edges. A skewer inserted into the centre should come out clean.
Glaze and finish: Mix the apricot jam with the warm water and stir until smooth. As soon as the tart comes out of the oven, brush this glaze over the apple topping to give it a glossy, neat finish. Leave the tart to cool in the tin for at least 15 minutes before removing and slicing.

Tips for the Best Apple Frangipane Tart

Why is my frangipane sinking in the middle after baking?

This usually happens when the oven temperature is too high or the eggs are added too quickly, causing the mixture to curdle and lose air. Make sure the butter is properly softened before creaming and add the eggs gradually so the mixture stays emulsified throughout.

How do I stop my pastry from shrinking during blind baking?

Pastry shrinks when it has not had enough time to rest after rolling. Always chill the lined tart tin for at least 15 minutes before adding the baking beans, and make sure the pastry overhangs the rim slightly before trimming.

Why are my apple slices turning brown before the tart is fully baked?

This happens if the apple slices are cut too thin or placed too close to the top of the oven. Cut slices to around 3mm and use the middle shelf, and if browning too fast, lay a loose sheet of foil over the top for the final 10 minutes of baking.

My frangipane tastes dry. What went wrong?

Overbaking is the most common cause. The filling should feel just set with a very slight wobble when you take it out, as it continues to firm up as it cools. Pull the tart at 30 minutes and test with a skewer rather than leaving it in by default.

Why does the pastry base feel soft and undercooked underneath?

Placing the tin on a preheated baking sheet is the key fix here, as the direct base heat crisps the pastry from underneath. If the problem persists, try blind baking for an extra 5 minutes before adding the frangipane.

Serving Suggestions

Serve warm with a generous pour of double cream over each slice
Add a scoop of good-quality vanilla ice cream alongside for a dinner party dessert
Dust lightly with icing sugar just before bringing to the table for a clean, finished look
Pair with a pot of strong Assam tea for an afternoon tea spread
Serve at room temperature alongside a spoonful of crème fraîche for a slightly sharp contrast to the sweet almond filling

Storage

Room temperature

Store the cooled tart in an airtight container at room temperature for up to 2 days.

Refrigerator

Wrap the tart loosely in clingfilm or keep it in a covered container in the fridge for up to 4 days. Bring it to room temperature for about 20 minutes before serving so the pastry softens slightly and the almond filling regains its texture.

Freezing

Once fully cooled, wrap individual slices tightly in clingfilm and then in foil, and freeze for up to 2 months. Defrost overnight in the fridge and allow to come to room temperature before eating, or warm gently in a low oven at 160°C for 8 to 10 minutes.

Nutrition

Calories: 420 kcal
Carbohydrates: 38g
Protein: 7g
Fat: 27g
Saturated Fat: 12g
Sodium: 95mg

Nutrition values are estimates based on the ingredients listed and may vary depending on the specific brands used and the size of each serving.

FAQs

Can I use shortcrust pastry from a shop instead of making it from scratch?

Ready-made all-butter shortcrust pastry works well here and saves a good amount of time. Roll it out to about 3mm and use it exactly as you would the homemade version. The flavour will be slightly less rich but the result is still very good.

Can I make this tart the day before serving?

Yes, and it actually holds up very well overnight. Bake the tart fully, allow it to cool completely, then cover and store it in the fridge. Add the apricot glaze fresh the next day if possible, or simply brush it on before storing and the finish will still look neat.

Can I use a different type of apple in this recipe?

Eating apples such as Braeburn, Cox, or Gala give a sweet, lightly aromatic flavour and hold their shape well during baking. Cooking apples like Bramley will break down more and release a lot of moisture, which can make the frangipane soggy, so they are best avoided.

What size tart tin works best for this recipe?

A 23cm loose-bottomed tart tin is ideal. A smaller tin will cause the frangipane to overflow as it rises, while a larger tin will give a thinner, less substantial filling. If using a fluted tin, make sure the sides are at least 3cm deep.

Can I add any other flavourings to the frangipane?

A small amount of finely grated lemon zest works very well folded into the frangipane, adding a light citrus note that lifts the richness of the ground almonds. Half a teaspoon of vanilla extract can also be used in place of, or alongside, the almond extract for a more rounded flavour.

Conclusion

This Mary Berry apple frangipane tart brings together three very reliable elements: a crisp, buttery pastry shell, a soft almond filling, and lightly caramelised apple slices arranged across the top. The result is a tart that looks polished and tastes bakery-quality, yet the method is straightforward enough for any home cook to follow with confidence. Each component can be prepared in stages, making it a practical choice for both weekday baking and more planned occasions. This recipe makes 8 generous slices from a 23cm tart.

If this tart has inspired you to explore more classic bakes, leave a comment below with how yours turned out or share the recipe with someone who would enjoy it. For another comforting and flavourful recipe worth bookmarking, have a look at this Mary Berry lamb dhansak recipe, a beautifully spiced dish that is just as rewarding to make.