Frangipane Shortbread Recipe
fresh apples, apple butter, almonds, whipped cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shortbread Base
Frangipane Filling
Topping
Method
Shortbread Base Preparation
- 1
Cream the Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy.
- 2
Add Vanilla and Dry Ingredients
Mix in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until just combined. Do not overmix.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Frangipane Filling Preparation
- 4
Combine Ingredients
In a separate bowl, mix together the almond flour, granulated sugar, eggs, vanilla extract, apple butter, and a pinch of salt until smooth and well combined.
- 5
Set Aside
Set the frangipane filling aside while you prepare the shortbread base.
Assembly and Baking
- 6
Preheat Oven
Preheat your oven to 350°F (175°C).
- 7
Roll Out Shortbread Dough
On a lightly floured surface, roll out the chilled shortbread dough to about 1/4 inch thick.
- 8
Transfer to Baking Dish
Transfer the rolled dough to a greased 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- 9
Add Frangipane Filling
Spread the frangipane filling evenly over the shortbread base.
- 10
Prepare Apples
Core and slice the fresh apples thinly. Arrange the slices on top of the frangipane filling.
- 11
Bake
Bake in the preheated oven for 35-40 minutes, or until the frangipane is set and the apples are tender.
- 12
Cool and Serve
Allow the tart to cool for at least 15 minutes. Serve warm or at room temperature with whipped cream on the side.