If you ever make nut milk and find yourself with somewhat tasteless almond pulp, try turning it into frangipane for this beautiful apple tart! A fan of tart apples on top of a rich filling of almond pulp enhanced with eggs, sugar and butter on a buttery crust is absolutely delicious!
If you’ve ever made nut milk at home, you’re probably familiar with the mound of almond pulp leftover from the process. If you’ve ever wondered what to do with the pulp, frangipane is one of my favorite uses! Specifically, using frangipane as a base for this beautiful apple rosette tart.
(As a side note, I don’t regularly make almond milk at home. But I ended up taking home a huge bag of almond pulp from a local coffee shop that makes housemade almond milk. We were there to shadow the doughnut making process, and the crack of dawn just happened to be when they also processed their almond milk!)
Once you have the pulp, all you’ll need to do is spread the almond grounds onto some baking sheet and essentially dry them out in a warm oven for a few hours. You can store it in the freezer for months!
What is almond pulp?
This leftover almond meal is commonly dubbed “almond pulp.” While 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 (the priciest of special flours)!
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!
This recipe is adapted from Dorie Greenspan’s buttery tart crust (it uses slightly less butter for a single stick). The filling is adapted from Baking Sense, subbing the almond pulp for the ground almonds. Normally I love baking 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! In the tart, they meld gorgeously with the sweet almond filling and buttery crust.
Tips and Tricks
- Grease your pan well to avoid sticking: In the photos, you can see some crumbling occurred when I removed my tart. I recommend liberally greasing with a nonstick spray or a used butter wrapper.
- Use a larger pan for a thinner tart: This recipe 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.
- Top with the preserves of your choice: I brushed half the tart with a sour cherry jam as that’s all I had on hand. I generally prefer apricot preserves for the lighter color and more neutral flavor, but you can use any kind of preserves you like!
- How to find leftover almond pulp: If you don’t make your own nut milk at home or produce your own almond pulp, try calling a local juice bar or coffee shop. They might just let you take some home!
To make your own almond meal
- Spread about 2-4 cups of fresh, wet almond pulp on a half sheet baking sheet lined with a Silpat or parchment paper. Bake at 200 F 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 to prevent from going rancid. Use as needed!
Apple Frangipane Tart
For the crust:
- 1 1/2 cups all-purpose flour 195g
- 1/2 cup confectioners’ sugar 57g
- 1/4 teaspoon fine sea salt
- 8 tablespoons very cold unsalted butter, cut into small pieces 113g
- 1 large egg yolk
For the filling:
- 1 cup granulated sugar 200g
- 6 tablespoons unsalted butter, melted and cooled 85g
- 2 large eggs, at room temperature 100g
- 1 cup leftover almond pulp or almond meal 85g
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3 large Envy apples
- 1/4 cup apricot preserves, optional 85g
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. Freeze while you make the filling (you can also make the crust ahead of time and freeze or refrigerate it overnight).
For the filling:
- Combine all ingredients in a blender and blend on high speed until smooth. (Alternatively, you can whisk the ingredients together by hand in a bowl, though the mixture will be slightly more grainy.)
Bake the tart:
- 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.