• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Bake Offs
  • Recipes
  • Travel
  • About
  • Work With Me
  • Nav Widget Area

    • Facebook
    • Instagram
    • Pinterest
The Pancake Princess

The Pancake Princess

A baking blog curating internet recipes.

You're here: Home > Pancake Princess

Apple Frangipane Tart (with almond pulp!)

by erika Leave a Comment

JUMP TO RECIPE PRINT RECIPE

If you caught my Instagram stories on the day of the banana bread bake off, you might have seen some highlights from the doughnut-making session that Jessica and I shadowed from midnight until 5am at a local Houson bakery, Morningstar.

For baking nerds like us, getting behind the scenes to see how doughnut dough is made (if you didn’t know, the grand majority of all commercial doughnuts are made from mixes), rolled (takes some serious arm strength), fried (they use the longest chopsticks I’ve ever seen to flip doughnuts!) and decorated (soooo many different glazes and toppings!) was FASCINATING. Not to mention eating doughnut holes fresh from the fryer, what a magical experience.

Anyway, during one of the lulls in the actual doughnut making, one woman was straining a huge cheesecloth full of ground blanched almonds to make their housemade almond milk. She was about to toss the giant pouch of leftover grounds when I threw my body in front of the trash, screaming “SAVE THE ALMONDS!!!”

Just kidding, I asked if I could take home the grounds and she said yes. Later that morning, I lugged a plastic sack of almond meal home, spread the damp grounds onto baking sheets and dried them out in a 200 degree oven while I took a nap from 6-9am, and then for a few more hours after I finished baking my 10 banana bread loaves.

This leftover almond meal is commonly dubbed “almond pulp,” and though most of the flavor of the almonds is extracted into the milk, the leftover pulp is rich in fiber and looks exactly like almond meal (aka the priciest of special flours)! Once you dry it out, you can basically use it exactly like almond meal in banana bread, cookies, crackers (even hummus) and more. My first use for it was to to make a frangipane filling for a long-time Pinterest to-do of mine: an apple rosette tart!

Though I haven’t done a tart bake off yet, I did my best with Dorie Greenspan’s buttery tart crust (cutting the butter down to a more convenient single stick) and based the filling off of this delightful-looking Baking Sense tart , subbing the almond pulp for the ground almonds. Normally I bake with Granny Smith apples for the tart contrast, but I loved using the apples that Envy Apples sent me! Envy is a cross between Gala and Braeburn apples with a sweet and crisp (but not overly crunchy) texture that is so good that Aussie Bae ate two of them before I could get to baking. In the tart, they meld gorgeously with the sweet almond filling and buttery crust.

In summary, I highly recommend trying out almond pulp in a recipe if you haven’t tried it yet, ESPECIALLY if you make your own nut milk at home and have been tossing the grounds! If you don’t make nut milk at home, I encourage you to call up or visit your local juice bar or coffee shop to see if they’re regularly tossing their nut meal and might let you take some home. Reduce food waste and save your wallet: it’s a win win!

Notes:

  • Make sure to grease your tart pan VERY well to keep the crust from sticking (you can see some crumbling occurred when I removed my tart)
  • This makes a lot of frangipane; it will look close to overflowing in a 9″ tart pan. You can use up to a 12″ tart pan for a better distribution of filling–you’ll just have to roll the crust slightly thinner.
  • I brushed half the tart with a sour cherry jam as that’s all I had on hand, but apricot preserves (called for in the original recipe) would probably look prettier, so that’s what I called for in the recipe.

Unofficial directions for making your own almond meal:

  • Spread wet almond pulp on a baking sheet (preferably lined with a Silpat or parchment paper) in a 200 degree oven for 2+ hours, depending on how much pulp you have and how thickly it is spread on the sheet. Stir every 30-45 minutes and remove from the oven when the pulp is mostly dry. Let cool.
  • Store in a freezer-proof bag. Use as needed!

Thank you Envy Apples for sponsoring this post! All opinions are my own. And if you live in Houston, check out Central Market for a sure-fire place to find a good stock of Envy!

PRINT PIN

Apple Frangipane Tart

Servings 1 9-inch tart

Ingredients

  • For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon fine sea salt
  • 8 tablespoons 1 stick very cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • For the filling:
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter softened to room temperature
  • 2 large eggs
  • 1 cup leftover almond pulp or almond meal
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • To assemble:
  • 3 large apples preferably Envy
  • 1/2 cup 6 oz, 170g apricot preserves, optional

Instructions

  • For the crust: Grease a 9" tart pan well. Add the flour, confectioners' sugar, and salt in a food processor and pulse to blend. Add butter and pulse until butter is cut in coarsely. Add the yolk and pulse to combine until the dough forms clumps. Turn the dough out and gather into a ball, incorporating all the floury bits. Quickly and gently press dough evenly into the greased tart pan, prick the crust all over with a fork and then freeze for 30-60 minutes while you make the filling.
  • For the filling:
  • Combine all ingredients in a blender and blend on high speed until smooth. (Alternatively, you can whisk the ingredients, though the mixture will be slightly more grainy.)
  • To assemble:
  • Preheat the oven to 350 degrees.
  • Remove the chilled crust from the fridge and bake for 15-20 minutes, until lightly browned (you may need a little longer if the tart is thoroughly frozen). Set aside to cool.
  • While the crust is cooling, peel, core, and slice the apples into 1/4" slices (a mandoline makes this very easy). Add the filling and arrange the apple slices in your desired pattern. Bake until the filling is set, about 45 minutes. Turn on the broiler and broil for a few minutes to brown the top of the tart. Remove, let cool, and brush with the preserves, if using.

Notes

Adapted from Baking Sense and Dorie Greenspan.

Did you try this recipe?

Tag @thepancakeprincess on Instagram!

FacebookTweetPin43

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Baking recipe curator and tester.

I’m here to give you confidence that you are finding the recipe that’s right for you.

I test recipes side-by-side and use a data-driven approach to analyze and rank the “best” recipes and put it all together for you.

Get to know me.

  • Email
  • Facebook
  • Instagram
  • Pinterest

Subscribe to get the latest

Popular Now:

best lemon poppy seed muffin bake off Best Lemon Poppy Seed Muffin Bake Off
Gingerbread Coffee Cake
Best Gingerbread Cookie Bake Off
Campfire Crunch Cookies
nine slices pecan pie Best Pecan Pie Bake Off
Best Parker House Roll Bake Off // The Pancake Princess Best Parker House Roll Bake Off
Sara Cornelius’ Pureed Zucchini Bread
Best Coffee Cake Bake Off // The Pancake Princess Best Coffee Cake Bake Off

Instagram

Best lemon poppy seed muffin bake off is live!! Li Best lemon poppy seed muffin bake off is live!! Link in profile and tap the photo to see all the participating recipes/bloggers 🎊🎊

I always love to hear your guesses—based on looks alone, who do you think won?! 

And excitingly there is a bonus recipe at the end! I love lemon poppy so much that when a certain blogger I love (ahem @ful.filled) reached out with her intriguing looking recipe after the fact, I immediately tried it and reported my thoughts at the end of the post 💕
#pancakeprincessbakeoff #muffins #lemonpoppyseed #bakeoff
New year, new profile pic surrounded by cookies ✨

For those of you who like to plan, here’s a very tentative guide to what I’m envisioning for this year’s bake offs (if the world doesn’t blow up). Thank you, as always, for your constant enthusiasm and support for the bake offs! 💕💕💕 

🍪Jan: lemon poppy muffins, Levain choc/pb cookies?
🍪 Feb: cream cheese kolaches, loft house copycat cookies, flourless chocolate cake?
🍪 March: carrot cake
🍪 April: liege waffles??
🍪 May: tres leches
🍪 June: key lime pie 
🍪 July: tiramisu
🍪 August: oatmeal cookies
🍪 Sept: doughnuts 
🍪 Oct: shortbread?
🍪 Nov: Mac n cheese 
🍪 Dec: ginger molasses or chocolate crinkle cookies

Photo credit: @juliejulez.jpg 👹💕
{HOUSTON GIVEAWAY} Hi friends! If you’ve been f {HOUSTON GIVEAWAY}

Hi friends! If you’ve been following me for a little bit, hopefully you know how obsessed I am with @happyearthcompost and their mission to make composting more accessible and easy for the Houston community! Here is just a sneak peek of all the eggshells and lemon peels from the lemon poppy seed muffin bake off that are going straight into my Happy Earth compost bucket instead of the trash 🎊

I’m thrilled to be partnering with @happyearthcompost to do a giveaway for one lucky winner! Here are the deets:

🌱 you will win 2 free months of monthly pick ups from @happyearthcompost! You’ll get a little counter top bin (pictured here) and a larger bucket to keep outside (in the second pic)
🌱 must be located in Houston or Bryan/College Station to win
🌱 to enter, just make sure you’re following me and @happyearthcompost and tag a friend in the comments! Each comment is a separate entry
🌱 giveaway will close this Saturday (1/16) at midnight! GOOD LUCK!!!
Thankful for another year of bake offs with you gu Thankful for another year of bake offs with you guys! Loving the appreciation for the coffee cake, blueberry muffin, pecan pie, gingerbread and Levain cookie bake offs (more Levain to come in 2021 hopefully!) 🎊💕

While on vacation, I’ve scraped a lot of recipes for future bake offs (thanks to your help) and I feel refreshed and ready to get back to baking ASAP! On the list for 2021 bake offs: carrot cake, oatmeal cookies, copycat lofthouse cookies, Levain chocolate pb cookies, shortbread, lemon poppyseed muffins, etc. Let me know if there’s anything else you’re dying to see in the comments!

THANK YOU for all of your support, your kind comments, your reviewing of different recipes and your spreading of joy through baked goods this past year. Thanks to my tasters for their critical tasting and hilarious comments. Can’t wait to do it all over again next year 💕
Gingerbread bake off is up! Commence all the ginge Gingerbread bake off is up! Commence all the gingerbread baking!! 🎄🎄🎄

Tap the pic to see all participating recipes and tell me which one looks the best or which recipes you’re most excited to try!! You really can’t go wrong with any of them 🎊🎊🎊 and if you’re planning on baking any other holiday cookies this weekend, gimme the deets on what you’re making! I need more inspo for my cookie boxes 🍪🍪🍪 #pancakeprincessbakeoff
@THEPANCAKEPRINCESS

Footer

Back to Top
Bake Offs
Recipes
Travel
About
Work With Me

Subscribe to get the latest:

  • Email
  • Facebook
  • Instagram
  • Pinterest

Recent Posts

  • Best Lemon Poppy Seed Muffin Bake Off
  • Gingerbread Coffee Cake
  • Best Gingerbread Cookie Bake Off
  • Campfire Crunch Cookies
  • Best Pecan Pie Bake Off

Privacy Policy and Terms of Service · © Pancake Princess · Site by Meyne