Skip to main content
Coles

Apple rose frangipane tart

Skip to IngredientsSkip to Method

Show your appreciation for someone you love with our quick and easy Apple Rose Frangipane Tart recipe. Made with aromatic cinnamon, a hint of brandy and juicy apples, this simple yet delicious sweet treat is sure to impress.

  • Serves10
  • Cook time1 hour 5 minutes
  • Prep time20 minutes, (+ 45 mins resting & 10 mins standing time)

Ingredients

  • 1¾ cups (260g) plain flour
  • ⅓ cup (55g) icing sugar mixture
  • 125g butter, chilled, chopped
  • 1 tbs chilled water
  • 2 Coles Brand Australian Free Range Egg yolks
  • 100g butter, extra, softened
  • ½ cup (110g) caster sugar
  • 1 Coles Brand Australian Free Range Egg
  • 1 cup (120g) almond meal
  • 1 tbs brandy or orange juice

Apple roses

  • 3 red or green apples (such as Jazz or Granny Smith)
  • ¼ cup (60ml) lemon juice
  • 2 tbs caster sugar
  • ¼ tsp ground cinnamon

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place 1½ cups (225g) of the flour in a food processor. Add the icing sugar and chopped butter and process until the mixture resembles fine breadcrumbs. Add the water and 1 egg yolk and process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.
  2. Step 2

    Roll out the pastry on a lightly floured surface to a 30 x 40cm rectangle. Line a 12 x 34cm fluted tart tin with removable base with pastry. Use a small knife to trim excess. Place in the fridge for 15 mins to rest.
  3. Step 3

    Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights and bake for 8 mins or until light golden. Reduce oven to 180°C.
  4. Step 4

    Use an electric mixer to beat extra softened butter and caster sugar in a bowl until pale and creamy. Add the egg and remaining egg yolk and beat to combine. Stir in the almond meal, brandy or orange juice and remaining flour. Spread over pastry case.
  5. Step 5

    To make apple roses, use an apple corer to core apples. Halve lengthways, then cut crossways into 1mm-thick slices. Place in a large bowl. Add lemon juice, caster sugar and cinnamon. Toss to combine. Set aside for 10 mins or until softened. Place 3-5 apple slices, overlapping slightly, on a clean work surface and roll up tightly. Arrange over tart. Bake, covering with foil if necessary to prevent overbrowning, for 35-45 mins or until light golden and cooked. Serve warm or at room temperature.

Apple rose frangipane tart

Apple rose frangipane tart
  • Serves10
  • Cook time1 hour 5 minutes
  • Prep time20 minutes, (+ 45 mins resting & 10 mins standing time)
Ingredients
  • 1¾ cups (260g) plain flour
  • ⅓ cup (55g) icing sugar mixture
  • 125g butter, chilled, chopped
  • 1 tbs chilled water
  • 2 Coles Brand Australian Free Range Egg yolks
  • 100g butter, extra, softened
  • ½ cup (110g) caster sugar
  • 1 Coles Brand Australian Free Range Egg
  • 1 cup (120g) almond meal
  • 1 tbs brandy or orange juice

Apple roses

  • 3 red or green apples (such as Jazz or Granny Smith)
  • ¼ cup (60ml) lemon juice
  • 2 tbs caster sugar
  • ¼ tsp ground cinnamon
    Description

    Show your appreciation for someone you love with our quick and easy Apple Rose Frangipane Tart recipe. Made with aromatic cinnamon, a hint of brandy and juicy apples, this simple yet delicious sweet treat is sure to impress.

    Method
    1. Step 1

      Place 1½ cups (225g) of the flour in a food processor. Add the icing sugar and chopped butter and process until the mixture resembles fine breadcrumbs. Add the water and 1 egg yolk and process until dough just comes together. Turn onto a lightly floured surface and knead until just smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.
    2. Step 2

      Roll out the pastry on a lightly floured surface to a 30 x 40cm rectangle. Line a 12 x 34cm fluted tart tin with removable base with pastry. Use a small knife to trim excess. Place in the fridge for 15 mins to rest.
    3. Step 3

      Preheat oven to 200°C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights and bake for 8 mins or until light golden. Reduce oven to 180°C.
    4. Step 4

      Use an electric mixer to beat extra softened butter and caster sugar in a bowl until pale and creamy. Add the egg and remaining egg yolk and beat to combine. Stir in the almond meal, brandy or orange juice and remaining flour. Spread over pastry case.
    5. Step 5

      To make apple roses, use an apple corer to core apples. Halve lengthways, then cut crossways into 1mm-thick slices. Place in a large bowl. Add lemon juice, caster sugar and cinnamon. Toss to combine. Set aside for 10 mins or until softened. Place 3-5 apple slices, overlapping slightly, on a clean work surface and roll up tightly. Arrange over tart. Bake, covering with foil if necessary to prevent overbrowning, for 35-45 mins or until light golden and cooked. Serve warm or at room temperature.