Easy French apple frangipane crustless tart is effortless, speedy and a real show stopper that tastes amazing, and looks like you’ve just popped into your local French patisserie for dessert like any self-respecting French person would.
The base is made using sliced brioche loaf that is readily available in most supermarkets. Top the brioche with an almond frangipane mixture and top all of this off with thinly sliced apples, bake and glaze it with a golden lacquer of apricot jam.
This tart is autumn in its glory. It slices like an apple dream, and is delicious served warm with a scoop of speckled vanilla bean ice cream, or cold with softly whipped cream which is our preferred way of serving.
What is Brioche
Brioche is a classic, very rich French bread containing lots of eggs, milk and butter. The high fat contents of these ingredients is what makes this bread so exceptional. The texture is light, soft, airy and fluffy, with a slightly sweet and very buttery flavour. Part bread, and part pastry this is what forms the base for this dessert instead of spending time on making and par baking a pastry case. Win, win!
Have Everything Ready
Frangipane is very easily made, uncomplicated and probably one of the most useful recipes in a cooks baking repertoire. Traditionally soft, room temperature butter is briefly whisked with sugar then eggs, almond meal (flour), and a small amount of flour is added to the mix and lightly beaten, and voila your frangipane is ready to go. Super easy and delicious!
Make The Batter
There are apples, and apples and with so many varieties world wide it’s best to choose one that holds up well when cooked and doesn’t break down and collapse.
Best Apple Varieties for Baking
The best apples for baking need to keep their structure, which keeps the slices of apple from turning into apple mush after a stint in the oven.
- Pink Lady is our apple of choice for two reasons. Firstly it doesn’t oxidise quickly meaning that once you slice them they will hold their colour and not turn all brown and unappetising visually. Secondly, they have a delicious sweetness and crispness to them, and hold up well when baked
- Jonathon, or Jonagold are similar when baked. Both hold their shape well when baked
- Honeycrisp are sweet and are excellent for baking
- Fuji are firm, crisp, juicy and hold up well when baked
- Granny Smith is a universally used baking apple, although is a little tart in our opinion for this tart
Watch How To Make Easy French Apple Frangipane Crustless Tart
Check out Some More Winning Apple Desserts
French apple cake is really a lot of apple with a little bit of batter joining the apples together, baked till tender then a sugary, butter topping finishes off the cake. It’s more of a crustless tart than a cake, and perfect for serving after a hearty meal.
Apple Tart Tatin
Apple Tarte Tatin (tah-TAN) has to be one of the greatest desserts ever. How flour, butter, sugar and apples can turn into one of the finest desserts in the world is simple, but it does have two distinct watchpoints. Absolutely delicious caramel apples infused with star anise and vanilla baked till golden with a flaky, buttery pastry is on its way!
Apple Blueberry Crumble Cake
We love a good cake and this apple blueberry crumble cake hits all the notes. Moist and not too sweet, with an abundance of apples, blueberries and a crunchy crumble topping, finished with almonds and sugar. Delicious.
Fresh Apple Crumble Cake
Fresh apple crumble cake is a little winner, and very easy to make. We’re always on the hunt for the next delicious apple cake recipe, and this cake delivers big time.
The base is like a shortbread, with thinly sliced pieces of apple that sort of melt into the sandy shortbread, it’s then baked for a second time, with a delicious creamy custard poured over the apples, then topped off with a buttery, cinnamon crumble. What’s not to like.
We would love to hear from you in the comments below when you make this ridiculously easy French Apple Frangipane Crustless Tart.
This absolutely French patisserie worthy tart is supremely easy to make. This recipe has been slightly adapted from a Mary Berry recipe. We all know you can entirely trust her recipes.
- 5-6 slices of brioche bread cut into thick sandwich slices (about 1 1/4cm / 1/2 inch)
- 175g softened butter (6 oz) plus extra for buttering the pie dish
- 175g caster sugar (6 oz) plus an extra 1-2 tablespoons for sprinkling over the apple slices before baking
- 175g almond meal (almond flour) (6 oz)
- 3 large eggs
- 25g plain flour or gluten free flour (1 oz)
- 3-4 good sized pink lady apples, cored and thinly sliced with skin on
- 2 tablespoons apricot jam - or strawberry, or raspberry
- 2 tablespoons fresh lemon juice plus 1/4 cup extra caster sugar for tossing apple slices with - optional, see notes
preheat oven to 200c (390f) on bake, not fan
- generously butter a shallow pie plate about 28cm (11 inches) in diameter
- slice apples thinly either by hand or using a mandolin
- this step is optional see notes - toss apple slices with lemon juice and 1/4 cup caster sugar and allow to sit for 10 minutes till pieces are slightly softened (you will end up with a few tablespoons of liquid which you don't use) - this step can be omitted altogether - see notes
- arrange the brioche slices to cover the base, filling in all the gaps, but do not overlap the pieces
- cream butter and sugar with a hand mixer for 1 minutes till well mixed
- add the almond meal (almond flour), eggs and flour and beat till incorporated, do not over-mix
- evenly spread the frangipane mixture over the brioche slices
- arrange drained apple slices in a concentric pattern on top of the frangipane mixture
- sprinkle with 1-2 tablespoons of caster sugar
- TIP - take a piece of handtowel and wipe the excess butter from the side of your pie plate above the batter. This is so the butter doesn't burn and gives your final presentation a much cleaner look.
- bake on centre shelf for 40-45 minutes or until the batter and apples are a light golden colour and the frangipane is set - you may need to foil the outside rim towards the end of cooking so the apples and batter don't go too dark around the edge
- remove from oven
- gently heat the apricot jam with a tablespoon of water over low heat until jam is fluid - you can sieve this if you like
- brush apricot jam over the apple slices
- allow to cool or serve warm
- you can skip step 3 altogether if you like. We opted for a fancier look to our finished tart by softening the apple slices in the lemon juice and 1/4 cup of sugar so they were flexible enough to create a rose pattern
- you can instead simply start laying the slices from the outside of your tart dish in a concentric pattern and lay the apple slices on their sides, slightly overlapping each piece for a quicker presentation
Amount Per Serving Calories 468Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 118mgSodium 251mgCarbohydrates 64gFiber 7gSugar 25gProtein 12g
Nutritional information provided here is only intended as a guide.