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Apple Frangipane Honey Tart

Have I told you how much I enjoy making anything that involves a pie crust? You wouldn’t think so looking through my blog (there are so few pie recipes), but I do. I really do. There’s something so satisfying about mixing together flour and butter to the perfect texture with your hands. You can make it in a food processor too of course, but I don’t own one and would probably still do it by hand. One of my new obsessions is slicing butter thinly with a cheese slicer. Mmmm.. so satisfying! Why haven’t I thought of that before?

Speaking of my love for pies (and tarts, galettes, crumbles… you get the idea), my new book Lomelino’s Pies will be available very soon (October 24th!) and I couldn’t be more excited about this one! It contains all of my favorite pie recipes. Classics like Apple Pie, Strawberry Rhubarb Galette and Lemon Meringue Pie to Nutella and Cream Cheese Pie Pops, Blackberry and Chocolate Crumbles and Cinnamon Bun Apple Pie just to mention a few. It also contains my best techniques for making a beautiful and decorative crust and delicious ice creams and sauces. If you want to see some more photos from my book and read a little more about it, make sure to check out my publisher Roost books. And you can also pre-order it from Amazon right here!


APPLE FRANGIPANE HONEY TART

Yields one tart, 6-8 servings

INGREDIENTS

PIE CRUST

  • 240 g (1 2/3 cups) all purpose flour
  • 1 1/2 tbsp. granulated sugar
  • 1/4 tsp. flaky salt
  • 175 g (about 1 1/2 sticks) very cold salted butter
  • 5-8 tbsp. ice water

CINNAMON HONEY FRANGIPANE

  • 75 g (2/3 stick) softened salted butter
  • 3 tbsp. honey
  • 1 tsp. ground cinnamon
  • 1 medium egg
  • 75 g (2/3 cup) almond flour
  • 2 tsp. all purpose flour

TOPPING

  • 5-6 (450-500 g) medium apples (I used ‘Discovery’)
  • juice from 1 small lemon
  • 1 egg
  • 1 tsp. water
  • 1/4 tsp freshly ground cardamom
  • 1 tbsp. turbinado sugar

HONEY GLAZE

  • 1 tbsp. honey
  • 1 tbsp. water

INSTRUCTIONS

PIE CRUST

  1. Mix together flour, sugar and salt in a large bowl. If you have one, use a cheese slicer to slice the butter thinly – if not, you can dice the butter with a knife. Add the sliced or diced butter to the dry ingredients, and using your fingers or a pastry cutter, cut in the butter until dough is crumbly but there are still some small visible pieces of butter.
  2. Drizzle with ice water, 1 tbsp at a time, and mix gently with a fork until dough just comes together, do not knead the dough.
  3. Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in fridge for at least one hour.

CINNAMON HONEY FRANGIPANE

  1. Beat butter and honey until creamy, about 1 minute. Add the cinnamon, egg and almond flour and beat until smooth. Fold in the flour. Cover the bowl and set aside.

ASSEMBLY

  1. Roll out the dough to a large rectangle (slightly larger than the sheet pan in the next step, if using one) on a lightly floured surface, about 1/8 – 1/4 inch (3-5 mm) thick. Make sure to roll and turn the dough so it doesn’t stick to the surface.
  2. Using the rolling pin, transfer the dough to a 28 x 18 cm (11 x 7 inch) sheet pan, or put the dough directly on a baking sheet covered with a piece of baking paper. Trim the edges of the dough if desired, but make sure to leave a little overhang to shape the edges. You can use the leftover dough to cut out decorative shapes. If you’re baking the tart in a pan, prick a few holes in the bottom using a fork.
  3. Spread the frangipane over the rolled out dough, leaving the edges free from filling. Place in fridge while you prepare the topping.

TOPPING & BAKING

  1. Preheat oven to 225°C (437°F).
  2. Peel the apples and slice them thinly, removing the seeds. Place the slices on top of the frangipane filling. Squeeze the lemon over the apples.
  3. Fold the overhang of the dough over the filling and use a little bit of water to stick any shapes or decoratives cut-outs to the crust. Put the tart in the freezer for 15 minutes.
  4. Meanwhile, mix the egg with 1 tsp. of water in a small bowl. Grind cardamom and mix with 1 tbsp. turbinado sugar. Remove the tart from the freeezer, brush the crust with egg wash and sprinkle crust and fruit with the cardamom sugar.
  5. Bake the tart at 225°C (437°F) for 15 minutes, then lower the temperature to 175°C (350°F) and bake an additional 30-32 minutes or until crust is golden.
  6. While the tart is baking, combine honey and water in a saucepan and let come to a boil. As soon as the tart comes out of the oven, brush edges and fruit with the glaze. Drizzle any leftover glaze over the fruit. Let cool a little, then serve with sweetened whipped cream.

Spara

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Reader Interactions

Comments

  2. I just discovered the apple “Red Love” when we picked apples at an apple farm. They look quite similar like the ones you used. And they are quite “new”. They are available sind 2013 and it took 20 years to create this appele. This pie ist really a piece of art, Linda!

    Reply

  4. Oh wow this tart looks so beautiful! I really like the idea of adding honey to the frangipane, I will have to try that next time I make some. And those apples are just gorgeous, I’ve never seen any here in Sydney, hopefully one day I will!

    Reply

    • Thank you, Kath! The honey in the frangipane is really delicious and I highly recommend it 🙂 I think I’ll make it that way from now on. Yess, aren’t they beautiful?! And so delicious too. Hope you’ll find some of these beauties!

      Reply

  8. I’m glad that in the recipe you say to core the apple. I have seen quite a few tarts lately using either apples or pears and in the photos the fruit is not cored. It really isn’t a nice texture or flavor. When I saw the beautiful picture of your tart I was so curious to see if you left them that way in the recipe. I guess it’s just for the photos then.
    And if you think using a cheese slicer to make to dough is fun, try using a grater! It makes for less working of the butter. It’s the only method for me and it comes out so flaky and tender. And it’s super fast!

    Reply

    • Hi Kelli! I’m not sure you read the directions properly 🙂 However, if someone prefers to core the apple the should definitely do that. I’ve tried the grating method and it didn’t really work for me, it’s too slow and the butter just melts!

      Reply

  13. Jag tycker mycket om vad su skaper här .. så underbart. Höstlig och smaklig. Tyska hälsningar utifrån röda huset i Östergötlands skog :D. Min Blog är tyvärr bara tysk 😉

    I like so much what you create … so wonderful. Autumn and yummy. German greetings out of our little red house in the swedish woodlands in Östrgötland 😀 My Blog is a only german one 😉

    Ich liebe was du hier erschaffst und kreierst … so wundervoll. Herbstlich und lecker. Deutsche Grüße aus em roten Häuschen in Östergötlands Wald :D. Mein Blog ist leider nur deutsch 😉

    Reply

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