Tuesday, June 9, 2020

Fast and Easy Impressive Apple Frangipane Puff Pastry Tarts

Craving for homemade apple pies or tarts?

Yes but I'm always busy... Wishing that I have more time to bake.

Nothing beats a freshly baked apple pie or tart that is made from scratch. If you are looking for such apple pie or tart recipes that are also fuss-free and easy (with less sugar!!!), please stay tune as I will have more to share in the future...

As for now, I have a really good cheat's recipe to share. If you don't mind using the ready made puff pastry, I will show you how to bake an impressive apple tart with frangipane.

Fyi... Frangipane is an almond pastry cream that is made of butter, sugar, eggs, flour and finely ground almonds. It is commonly used as a filling in tarts, cakes and pastries.

I really like this puff pastry plus frangipane idea that I learned from here. And I can use any fresh fruits from any seasons to bake these fast and easy fruit pastry tarts. Trust me... These tarts are impressive and delicious!

quick easy fuss free apple frangipane puff pastry tart
It is so easy to bake these impressive Apple Frangipane Puff Pastry Tarts.
I will show you how...

Needless to say much, here's a quick video showing how I assembled the ingredients and baked these yummy apple tarts. It's so easy. You'll see that you don't need to pre-cook the fruits and any special equipment to mix the ingredients and bake these tarts.

Music: Bensound

Plus, you may wish to know that you can use any fruits that are suitable for baking to make these tarts.

During autumn, you can use the apples (Granny Smith, Pink Lady or Braeburn), pears (Beurré Bosc or Anjou). During summer, you can use with any stone fruits such as peaches, plums, cherries or nectarines. You don't have to peel the stone fruits but I still prefer to add lemon juice to stop the fruits from browning.

quick easy fuss free apple frangipane puff pastry tart
It took me about 15 mins to assemble and 40 mins to bake these tarts.
So easy!!!
quick easy fuss free apple frangipane puff pastry tart
Within minutes, these tarts were gone!
They remind me of the Danish pastries with fruit but these are not soft due to their flaky crispy pastry base.

Like my recipes? I'm trying my best to share more but both baking and sharing need time.

Due to the ongoing Covid-19 infection and social distancing practice, I have been juggling a lot while working on site and at home plus managing my family life. I must admit it is never easy! Nevertheless, I will try my best to share at least one recipe in every one or two weeks and it will be really nice if you can support a hardworking blogging mum like me.

Please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids because every LIKE, SHARE and FOLLOW from you motivates me to bake and share more. Thank you!!!

Here's the recipe that I used with the traditional non-runny frangipane

Makes four 10cm square apple tarts

For the apples:
2 medium Granny Smith apples, peeled, cored and cut into 0.5 cm thin slices
freshly squeezed juice from half a lemon
15g caster sugar

For the frangipane:
50g unsalted butter, soften at room temperature
50g (1/4 cup) light brown sugar
1 medium egg yolk, about 15g at room temperature
1/2 tsp vanilla paste or extract
10g (1 tbsp) plain or all-purpose flour
1/4 tsp salt
50g (1/2 cup) almond meal

To assemble:
1 sheet ready rolled puff pastry (20 x 20 cm each), thawed for 15 mins - I used the 25% fat reduced one.
10g (1 tbsp) light brown sugar, to sprinkle
1 egg yolk plus 1 tbsp milk, combine and use it as egg wash

To finish:
1 tbsp apricot jam or jelly
1/4 tsp vanilla paste or extract
1 tsp rum, optional

For the apples:
Combine apples, lemon juice and sugar in a large bowl. Toss until the apples are well-coated with the other ingredients. Set aside for the apples to "sweat" for about 15-20 mins.

Preheat the oven to 190ºC / 375ºF. Line a baking tray with baking paper.

For the frangipane:
Use a wooden spoon, beat butter and sugar until combined and fluffy. Add egg yolk and vanilla and beat until combined. Sift in flour and salt. Add almond meal and use a spoon or spatula to mix until just combined.

To assemble:
Use a knife to cut the pastry into 4 equal 10 cm / 4-inch squares and arrange pastry on the prepared baking tray.

Divide the frangipane mixture into 4 equal portions. Spread each portion on each pastry square, leaving a rim of 1-2 cm at all edges uncovered.

Remove any excess liquid from the apples and use paper towels to blot dry the apples. Arrange apple on the pastry squares, distributing the slices evenly. Sprinkle brown sugar on the apples. Brush the uncovered pastry with egg wash.

Bake for 40 mins, or until the apples are tender and the pastry are golden brown and crisp.

Allow tart to cool slightly for about 10 mins. Transfer onto a wire rack to cool further. Using a microwave or low stove heat, warm the apricot jam or jelly slightly. Add vanilla and rum and mix until combines. Brush the apples and the pastry generously with all of the jam or jelly mixture.

Serve warm or at room temperature.

Best to consume within the day of bake. Storing the tart at room temperature might cause the pastry to become soggy on the next day. To store, wrap the uneaten tart tightly in plastic wrap and freeze for up to 1 month. To reheat, thaw frozen tart in a fridge overnight, bake in preheated oven at 180°C / 375°F for 10-15 mins or until the apples are thoroughly warm and pastry is crisp again.

Happy Baking
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  1. So happy to see you are back! I missed your posts so much! :)

  2. Zoe,
    You are the answer to my search.
    I have been looking at Apple Tart recipes and I bought all the ingredients yesterday.
    Am excited to come across your recipe and will embark on it tomorrow.
    Thank you so much for this and I will keep you posted of the outcome.

    Meanwhile, stay safe.