This frangipane tart recipe is gluten free and easy to make. A classic apple tart built on an almond-oat crust, filled with frangipane (a sweet almond filling) and topped with thin apple slices. It’s elegant enough for holidays and simple enough for a relaxed Sunday dinner.
This apple frangipane tart feels rustic and refined at the same time. It looks impressive on the table but is straightforward to prepare — perfect when you want a dessert that tastes special with minimal fuss.
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The almond-and-oat crust is easy to make and complements the nutty frangipane filling. Thin apple slices on top add freshness and a pleasing texture contrast, making this tart ideal for gatherings or a cozy dessert after Sunday dinner.
What is frangipane?
Frangipane is a sweet almond-based filling commonly used in tarts and pastries. Traditional frangipane is made with butter, eggs, ground almonds, sugar and a small amount of flour. In this recipe, oat flour replaces wheat flour to keep the tart gluten free — if you need a strict gluten-free version, be sure to use oats labeled gluten free.
The flavor is distinctly almond-sweet, and the texture is slightly dense yet tender and creamy when baked.
Ingredients you’ll need
- Almond flour — used in both the crust and the frangipane.
- Ground oats (oat flour) — make your own by pulsing rolled or quick oats in a food processor until fine; use certified gluten-free oats if needed.
- Confectioners’ sugar (powdered sugar) — for the crust.
- Unsalted butter, melted — used in both crust and filling.
- Kosher salt — a pinch for balance.
- Granulated sugar — sweetens the frangipane.
- Eggs — add structure and richness to the filling.
- Almond extract — a small amount to enhance the almond flavor.
- Apples — thinly sliced for the top; pears or plums are good alternatives.
- Brown sugar — for sprinkling over the apple slices before baking.
- Water and lemon or lime juice — to create a citrus bath that prevents apple slices from browning.
Make the almond-oat tart crust
Combine almond flour, oat flour, kosher salt and confectioners’ sugar in a bowl. Stir in melted butter and mix until the dough holds together. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill the crust in the freezer for 20 minutes to firm up before filling.
Prepare the apples
To prevent browning, make a citrus bath by mixing cold water, lemon or lime juice and a little granulated sugar in a medium bowl. Thinly slice the apples and let them sit in the citrus bath while you prepare the filling. When ready to arrange, pat the slices dry before placing them on the tart.
Make the frangipane filling
In a bowl, mix the almond flour, oat flour and granulated sugar. Add the melted butter and stir until combined. Beat in the eggs and almond extract until the mixture is smooth and uniform. The filling will be thick but spreadable.
Assemble and bake the tart
Pour the frangipane into the chilled tart crust and smooth the top. Remove small batches of apple slices from the citrus bath, pat them dry, and arrange them in overlapping concentric circles over the filling, starting at the edge and working toward the center. Once the tart is covered, sprinkle a little brown sugar on top for caramelization.
Bake the tart at 350°F (175°C) for about 30 minutes, or until the crust is golden and the filling is set. Let it cool on a wire rack before removing the tart ring and slicing. Cooling helps the frangipane finish setting and makes cleaner slices.
This tart is beautiful for special occasions — Easter, Christmas, birthdays — or a comforting Sunday dessert. Pink Lady apples work particularly well for their balance of sweet and tart, but Honeycrisp, pears or ripe plums are also excellent pairings with frangipane.
If you make this tart, please share a photo on social media and tag the baker you want to credit — it’s a joy to see home cooks bring this recipe to life.
More easy tarts and desserts
- Biscoff Caramel Tart
- Almond Berry Mascarpone Tart
- Coconut Pecan Tart
- Crumbly Almond Cake
If you try this recipe, please come back and leave a review and star rating — feedback helps other bakers and it’s always appreciated.
Frangipane Tart Recipe (Gluten Free)
This frangipane tart combines an almond-oat crust, a sweet almond filling and thin apple slices for a dessert that is both elegant and approachable.
30 minutes
30 minutes
20 minutes
1 hour 20 minutes
Ingredients
Almond Oat Tart Crust
- 1 cup almond flour, lightly packed (112g)
- ¾ cup oat flour* (75g)
- ¼ tsp kosher salt
- ¼ cup confectioners’ sugar (30g)
- 6 tbsp unsalted butter, melted (84g)
Apples
- 1 cup cold water (240mL)
- 3 tbsp lemon or lime juice (45mL)
- 2 tbsp granulated sugar (25g)
- 2 medium apples** (pears or plums also work)
Frangipane Filling
- ½ cup granulated sugar (100g)
- ½ cup almond flour (56g)
- ⅓ cup oat flour (32g)
- ½ cup unsalted butter, melted (113g)
- 2 large eggs
- 1 tsp almond extract
- Brown sugar, for dusting
Instructions
- Almond oat tart crust: In a bowl, combine almond flour, oat flour, salt and confectioners’ sugar. Add melted butter and stir with a fork until the mixture holds together. Press into a non-greased 9-inch tart pan with a removable bottom. Freeze for 20 minutes.
- Preheat the oven to 350°F (175°C).
- Apples: Make a citrus bath by mixing water, lemon or lime juice and granulated sugar. Thinly slice the apples and place them in the bath while you prepare the filling.
- Frangipane filling: Mix granulated sugar, almond flour and oat flour in a bowl. Add melted butter and stir to combine. Add eggs and almond extract and mix until smooth.
- Assemble: Pour the frangipane into the chilled crust. Remove apple slices a few at a time, pat dry and arrange in overlapping circles from the outer edge inward. Sprinkle with brown sugar. Bake about 30 minutes, until the crust is golden and the filling is set. Cool on a wire rack before slicing.
Notes
*Rolled oats blitzed to a flour-like consistency work well.
**I used medium Pink Lady apples; Honeycrisp is a nice alternative.
***If using plums, the citrus bath can be omitted.
Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Information
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 326
Total Fat: 22g
Saturated Fat: 9g
Cholesterol: 67mg
Sodium: 61mg
Carbohydrates: 29g
Fiber: 4g
Sugar: 19g
Protein: 6g
The nutrition information is an estimate and may not be entirely accurate.