Almond & apple tart 2016

Almond & apple tart

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(7 ratings)

Prep: 1 hr Cook: 1 hr, 15 mins plus at least 1 hr 20 mins chilling

More effort

Serves 8

This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream

Nutrition and extra info

Nutrition: per serving

  • kcal846
  • fat53g
  • saturates29g
  • carbs74g
  • sugars48g
  • fibre2g
  • protein9g
  • salt0.7g


  • 4 Royal Gala apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • icing sugar to cover

For the sweet pastry

  • 165g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 80g caster sugar
  • 265g plain flour, plus extra for dusting
  • 1 egg yolk, lightly beaten

For the frangipane

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g icing sugar, sieved
  • 2 large eggs
  • 100g ground almonds
  • 50ml Calvados

For the Calvados Chantilly cream

  • 250ml double cream
  • 50g icing sugar
  • 50ml Calvados
  • ½ vanilla pod, halved lengthways and seeds scraped out


  1. First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it’s fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.

  2. For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.

  3. Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack – patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.

  4. Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there’s a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.

  5. Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.

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Comments, questions and tips

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zoe allen
12th May, 2020
Used exact measurements except for calvados which I didn't have, the frangipane split and the pastry wouldn't hold together very well.
Passion Fruit
19th Jan, 2019
My first attempt at the frangipane did split badly. I think the butter may have been too cold. Second attempt was successful and I added the (beaten) eggs very gradually. There was slight splitting but all good in the end.
26th May, 2018
Definitely worth the effort! Flavours were delicious and the cream finished it off!
29th Oct, 2017
I have made this a few times now and is always a real hit. Pastry is tricky to roll out but you can piece together easy enough and whilst I do use calvados, in the cream I use just 30ml as 50ml was a tad strong the first time I did this receipe. Pls don't let the previous comment dissuade you from trying this. It's lush and I'll be using it a few times more yet.
22nd Oct, 2017
I made it without the calvados and it looked and smelt gorgeous. Sadly it tasted way too eggy! What a shame! If I made it again I’d reduce it to one egg in the almond filling.
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