My grandfather loves apple pie, and before a recent visit to him, I was trying to come up with a twist on a typical pie to bring with us. While I didn’t end up making one to bring (we ended up buying a delicious peanut butter silk pie while we were there — he wasn’t missing out on any sweets), the thought of one had been planted…. SO…
I did a bit of research and stumbled on this Honey & Apple Frangipane Tart from Sweet Paul Magazine. If you follow me on Insta, you know I love a frangipane tart. If you don’t follow me….well, get on that! haha
We’re not huge honey people in this family, so I thought I’d try making a few changes with maple syrup.
Ohhh, it was good. While the maple syrup was purposeful modification, I also made a couple others that were actually the result of me not reading the recipe closely… but they worked out.
Scoop some softened vanilla bean ice cream over the finished tart and drizzle with some salted caramel… and you’re golden. Pure baking bliss.
Apple & Maple-Cinnamon Frangipane Galette
Perfect for a cold winter day.
Recipe modified from Sweet Paul Magazine.
- 1 slightly thawed package of pre-made, refrigerated pie dough
- Sugar in the raw (to press into dough) Frangipane:
- 3.5 ounces softened butter
- 1/4 cup real maple syrup, room temperature
- Approximately 1 teaspoon ground cinnamon (you can use less if you’d like a less-spiced final product!)
- 1 pinch ground cloves (I went very light on this)
- 1 egg
- 2⁄3 cup almond flour
- 2 teaspoons all-purpose flour Apples:
- 1 lemon, juiced
- 3 to 4 apples, sliced thin (I did not peel, if you don’t enjoy the texture, feel free to peel your fruit)
- 2 Tablespoons raw sugar Egg-Wash:
- 1 egg
- 1 Tablespoons milk
- 1.5 Tablespoons brown Sugar
- Pinch of nutmeg Glaze:
- Apricot jam
DirectionsCrust: Roll out your pie crust to whatever shape you like, but I make mine larger than the original disk. Sprinkle with sugar in the raw on both sides and press into the dough. Place the dough on a baking sheet lined with parchment and put in the fridge to chill while you make your frangipane.
Frangipane: In a stand mixer, whip together butter and maple syrup until combined and light and fluffy (maple syrup does make this mixture more wet than honey). Once whipped, add spices, egg, and almond flour. Once combined, add all purpose flour and stir until just combined.
Take dough out of the fridge, and spread frangipane in a thin layer over the dough, leaving approximately 1-2 inches at the edges to overlap final tart. Once spread, place sheet pan back into refrigerator while prepping apples.
Also, preheat your oven to 425 degrees Fahrenheit at this time.
Apples: Thinly slice apples and squeeze lemon juice over then to prevent browning. Once sliced, remove tart from refrigerator and arrange apples in a single layer on top of frangipane in whatever design you like. Once arranged, fold over your edges to form a crust. Place entire tart into freezer for 10 minutes.
Final steps: Meanwhile, combine egg wash. After 10 minutes, remove tart and brush edges with egg wash. Sprinkle top of tart with raw sugar. Place tart into the oven and bake for 15 minutes, after 15 – check to see if tart needs rotating (the sugar in the egg wash does make things brown quickly, so keep an eye on it!) and then drop the temperature to 350, and continue to bake for 30-35 minutes.
Glaze: Warm apricot jam with a little water until it’s the consistency of a glaze. When tart is done, brush apples with apricot jam.
Serve immediately. Perfect with some vanilla bean ice cream.