And we’re back! Before I talk about my super delicious apple frangipane, let me update you. Taking a week off of blogging was strange, but I think I needed that time to focus on some other things. Like this news….I’m officially selling vegan baked goods locally! I’ve always wanted to sell my desserts, but never knew how. After lots of support from loved ones, I was finally able to do it and I’m super excited. Anaheim/OC folks, tell your friends! :p
But on a more bloggy note, while I was waiting to get my licenses, I worked on the most fun recipe in my baking career. Of course, if you’re not new here, you know about my obsession with GBBO. And one of the things I’ve seen them make time and time again? Frangipane. What’s that? It’s a soft, almond-flavored batter that is almost like underbaked cupcakes. It remains doughy, but has a beautiful texture and flavor.
I know an apple frangipane is very common in Europe, and fall is apple season, so I wanted to give it a humble vegan attempt. Y’all, I was a trainwreck making this! First, I didn’t have anything to weigh my crust down during its blind bake, so it puffed up (I ended up stacking clean pans over it to deflate). Then, I didn’t write down how much butter to put in the frangipane, and I realized I didn’t have applesauce after I was almost halfway done with the whole tart.
It ended up working out, but I’m so glad I was the only one in the kitchen that day. It was a mess, literally and figuratively. But at the same time, it was quite literally the most beautiful creation to come from me. Presentation isn’t my strongest suit, and blogging my recipes has made me more aware of that. Once this frangipane came out of the oven, I was in complete awe of its beauty!
When I made those carrot cake donuts, I had the same thought. That it was so gorgeous and I’ve never made anything prettier. I was SO reluctant to cut into this apple frangipane, it was that nice! But honestly, once I did, I could not stop. I really don’t like apple pie, so I thought this might be too similar, and I won’t end up liking it. Wow, was I wrong. Usually, everyone else will eat all of my baking before I can have too much, but I’m pretty sure I single-handedly defeated this one.
Pumpkin is still very much hogging the spotlight, but if you’re looking for something to shake up your autumn palate, give this one a shot. It’s super tasty, can very easily be gluten-free, and has such a unique almond flavor that I haven’t found in anything else. And for any apple pie-deniers like myself, this dessert will definitely be a game-changer. Just make sure to take a picture before slicing into it, and try not to eat the whole thing in one sitting.
Fall-Time Apple Frangipane Recipe
Fall-Time Apple Frangipane
- 2 cups flour
- ¼ cup sugar
- pinch of salt
- ½ cup cold butter cubed
- 6 tbsp cold water
- 4 apples thinly sliced
- 2 tbsp butter
- 3 tbsp lemon juice
- ¾ cup almond flour (or finely ground almonds)
- ¼ cup flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- 6 tbsp softened butter
- ⅓ cup sugar
- ⅓ cup applesauce
- 1 flax egg
- ½ tsp almond extract
- ¾ tsp vanilla extract
- 1 tbsp melted butter for topping
- Preheat the oven to 400º F. Combine flour, sugar, and salt in a bowl
- With a fork, food processor, or your hands cut the butter into the dry ingredients until a crumbly mixture forms.
- One tbsp at a time, add the cold water until you form a dough.
- Coat the tart pan in baking spray or butter. Roll out the dough to about ¼-inch thickness and press into tart pan evenly
- Cut the excess dough off the edges, and poke all over the bottom of the tart with a fork. Bake for about 15 minutes* and let cool
- Thinly slice about 4 apples. These need to be thin enough to bend but thick enough not to collapse
- In a saucepan on the stove, melt the butter. Add the apple slices and saute until apples are soft
- Add all of the cooked apples to a bowl, and pour in lemon juice (should be about half a lemon) and coat. Set aside while you make frangipane
- Turn the oven to 375º F. In a small bowl, whisk together the almond flour, regular flour, cornstarch, and baking powder
- In a larger bowl, cream together the butter and sugar. Mix in the applesauce, flax egg, almond extract, and vanilla extract.
- Add the flour mixture to the wet ingredients and stir until just combined. The batter will be thick, but if it's too dry, add 1-3 tbsp of non-dairy milk
- Smooth the filling onto the cooled tart crust and set aside
Apple Design Assembly
- Start with any thicker slices of apple, and arrange skin-side-up around the outer edge of the tart
- Put each layer close together, basically covering any frangipane
- Once you get to the center, take the thinnest slices of apples (make sure they are bendable), and create the middle of the "rose" — start with a circle in the very middle, and wrap the other apple slices around it
- Use photos of apple tarts or roses for reference to make the center, but this can look any way you want!
- Once the apples are arranged, brush butter over the top of the entire tart
- Bake for 50 min. Let the tart cool in the pan.
- Once cooled, remove sides of pan and divide into 8 slices. Enjoy warm or completely cooled!½
- When I made this, I made homemade applesauce because I realized I didn’t have any midway through baking! If this happens to you, here’s a very easy recipe for homemade applesauce: Cook about half of a peeled & sliced apple on the stove until softened. Add a little bit of sugar and lemon juice (plus a dash of cinnamon if you want). Mash with a fork or blend & voila!
- For the design on top of the tart, really let your creativity shine! I did an apple rose because I’ve seen so many on Pinterest and thought “I could never,” but I could! You can do whatever you’d like, and don’t be afraid to add more toppings like toasted almonds, cinnamon, or powdered sugar.