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Apple rose frangipane tart with ice cream

Apple Rose Frangipane Tarts

This delicious apple rose tart is delicious, affordable and the perfect snack for any time of the day.

Course Dessert
Cuisine French
Keyword almond, apple rose, apple tart, frangipane filling
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 150 kcal
Author Lauren Harris


  • 5 Tbsp Caster sugar
  • 100 g (½ Cup) Ground almonds
  • 3 Tbsp Butter, softened
  • 2 Tbsp Milk
  • 1 Tsp Ground flaxseed
  • 1 Tsp Almond extract
  • 5 Medium pink lady apples (I recommend the pink lady variety)
  • Lemon juice
  • 200 g Puff pastry, refrigerated
  • 1 Tbsp Flour


  1. Prepare frangipane by placing the caster sugar into a grinder for 10 seconds till a fine powder forms. Add the ground caster sugar, almond flour, flaxseed, butter and milk into a separate bowl then stir till a paste forms. Set it aside while it thickens.

  2. Cut apples horizontally in half and remove the cores with a spoon. Thinly and evenly slice the apples (preferably using a mandoline slicer) and add them into a bowl with water.

  3. Place the bowl into the microwave for 15-second intervals, turning the slices over each time. Do this till they are slightly softened and pliable but not smushy. This step is easier if your slices are even. Gently towel dry each slice and coat with lemon juice.

  4. Remove the pastry from the refrigerator and generously sprinkle flour onto a cold surface. Roll out the pastry into approximately 8 thin 1/2 cm thick strips of 20 cm (8 in) x 6 cm (2.5 in). (This is only a guide to make it easier. It doesn't have to be exact. I recommend making 2 - 3 roses at a time and placing the pastry back into the fridge so that it remains cold and easy to work with).

  5. Spread the bottom half of each strip with a thin coating of frangipane and begin placing the apple slices on the top half of the pastry. Each new slice should overlap half of the previous slice to get a nice rose shape. Fold the bottom the pastry over to cover the slices. 

  6. Place each tartlet into a cupcake tray and cover with foil.

  7. Bake at 150 C (325 F) for 40 minutes.

  8. Cool for at least 10 minutes. Sprinkle with icing sugar and serve with ice cream.