Easy Apple Frangipane Tart (Rustic Hazelnut Galette)
This apple hazelnut galette is inspired by a classic apple frangipane tart, but with a more rustic, Swiss hazelnut, free-form approach.
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What Is a Frangipane Tart?
A frangipane tart is a classic European dessert made with a rich, creamy filling traditionally made from almonds, butter, sugar, and eggs. When baked, it becomes soft and slightly fluffy, creating a delicate layer beneath fruit like apples or pears.
In this version, the filling leans into hazelnuts instead of almonds, giving it a deeper, more rounded flavor that pairs beautifully with the baked apples. It’s a subtle twist, but one that makes the whole dessert feel a little more special.
Apple season always pulls me straight back into baking mode – maybe it’s the cool air, maybe it’s the cozy fall mood here in Quebec, or maybe it’s that so many of my favorite apple desserts come from my Swiss roots. Even though I didn’t grow up in Switzerland, the food traditions have always been a big part of my family story, and they’ve definitely shaped the way I cook and bake today.
This Apple Hazelnut Galette leans into that Swiss influence in the best way: simple, seasonal, unfussy, and built around ingredients that show up again and again in Swiss kitchens. It has the rustic charm of Swiss Apple Wähe, but with a creamy hazelnut layer tucked under the apples – a little nod to the nut-filled bakes I grew up loving through family recipes and visits.
It also carries hints of other favorites, like my Swiss Apple Tart, the cozy apple notes you’ll find in my Spiced Baked Apples, and the apple–nut pairing that shows up in my Apple Marzipan Babka. And if you’re deep into apple season (as I always am), you’ll probably love my Spiced Apple Donuts too.
The best part? It looks impressive but comes together with almost no fuss. Bake it for Sunday brunch, bring it to a fall dinner, or serve it warm with ice cream on a quiet weeknight. However you enjoy it, it brings that mix of Swiss-inspired comfort and Quebec autumn coziness – the best of both worlds.
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What you’ll love about apple frangipane tart recipe
- Swiss-inspired but totally approachable. It has that Wähe-like base, but with a creamy hazelnut layer for something a bit special.
- Far easier than pie. No crimping, no fuss – just fold and bake.
- A celebration of fall apples. Sweet, tart, soft, caramelized… perfection.
- Customize it your way. Use pears, swap nuts, add spices – it all works.
- Looks impressive, tastes cozy. The dream combo.
Variations & Substitutions
- Use almonds instead of hazelnuts if you want something more like a classic French galette.
- Swap apples for pears for a softer, more delicate flavor profile.
- Add warming spices like cardamom or nutmeg to lean into a cozy winter vibe.
- Brush edges with apricot jam after baking for a glossy finish (very Swiss bakery style).
- Make it dairy-free by using vegan butter and coconut cream in the filling.
Ingredients Explained
- Flour – gives your apple galette that tender, buttery, flaky base.
- Cold butter – essential for flakiness.
- Ice water – helps pull the dough together without overworking it.
- Hazelnut flour – the Swiss secret! Warm, nutty, perfect with apples.
- Egg yolk + butter – makes the frangipane-style filling rich and creamy.
- Vanilla & cream – just enough to make it silky.
- Lemon juice – keeps apples bright and balances sweetness.
- Apples – firm varieties (Honeycrisp, Gala, Pink Lady) hold shape beautifully.
- Sugar + cinnamon – simple fall classics.
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Step-by-Step Instructions
How to make your Apple Frangipane Tart:
1. Make the crust
In a bowl, whisk the flour, sugar, and salt. Add the cold butter cubes and rub them into the flour with your fingertips until it looks like coarse crumbs – like you’re making scones. Drizzle in ice water, one tablespoon at a time, until the dough just comes together. Don’t overthink it. Shape it into a disc, wrap it up, and chill it while you do everything else.
2. Mix the hazelnut cream
In a small bowl, stir together the hazelnut flour, sugar, softened butter, egg yolk, vanilla, and cream. It’ll look a little like a nutty pastry cream – thick but spreadable. Set it aside and try not to taste-test too much of it.
3. Prep the apples
Toss your apple slices with sugar, cinnamon, and lemon juice. They should smell like fall immediately.
4. Roll the dough
Preheat the oven to 400°F (200°C). Roll the chilled dough into a rough 12-inch circle. It doesn’t need to be perfect – the rustic edges are the charm. Transfer it to a parchment-lined baking sheet.
5. Assemble
Spread the hazelnut cream in the center, leaving a border all around. Layer the apples on top – overlapping, shingle-style. Fold the dough edges over the apples, letting the folds fall naturally.
6. Bake
Bake 35–40 minutes until the crust is golden and the apples look soft and glossy.
7. Serve
Let your apple frangipane tart rest for 10 minutes (it sets beautifully), then slice and serve with ice cream, custard, or nothing at all.
Apple Frangipane Tart (Hazelnut Galette)
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and cut it in until the mixture looks like coarse crumbs. Add ice water 1 tablespoon at a time until the dough just comes together. Shape into a disc, wrap, and chill for at least 30 minutes.
- Prepare the Hazelnut Cream
- In a small bowl, mix the ground hazelnuts, sugar, softened butter, egg yolk, vanilla, and cream until smooth and spreadable. Set aside.
- In another bowl, combine the sliced apples with sugar, cinnamon, and lemon juice.
- Preheat oven to 400°F (200°C).
- Roll your chilled dough into a 12-inch circle and transfer to a parchment-lined baking sheet. Spread the hazelnut cream over the center, leaving a 2-inch border. Arrange the apples on top. Fold the edges of the crust over the fruit.
- Bake for 35–40 minutes, or until the crust is golden and the apples are tender. Let cool slightly before slicing.
- Serve warm with vanilla custard or ice cream.
Notes
- Keep the butter cold for the flakiest crust – pop the dough back in the fridge if it softens.
- Thin slices = pretty layering. A mandoline gives the cleanest look, but a sharp knife works too.
- Use tart apples (Honeycrisp, McIntosh, Cortland) for best flavor balance.
- Don’t skip chilling the dough – this prevents shrinkage and keeps the shape.
- For extra shine, brush the apples with a little warmed apricot jam after baking.
- Make ahead: The dough chills beautifully for up to 48 hours.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
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Serving Ideas
How to serve your apple frangipane tart:
- Warm with vanilla ice cream
- With crème anglaise or custard
- With whipped crème fraîche for a tangy contrast
Kitchen Tips to Making the Perfect Frangipane Tart
- Keep the butter cold. The colder your butter, the flakier the crust – non-negotiable.
- Slice the apples thinly and evenly. This gives you perfect layering and even baking.
- Chill the assembled galette for 10 minutes before baking if your kitchen is warm.
- Don’t overfill the center. The apples should overlap neatly, not pile vertically.
- Bake your apple frangipane tart until the crust is deeply golden. Pale crust = underbaked = less flavor.
Storage & Make-Ahead
- Room temperature: 1 day
- Fridge: 3 days (reheat at 325°F for 10 minutes to revive the crust)
- Freezer: Freeze unbaked (assembled) apple frangipane tart for up to 2 months. Bake from frozen + add 5–10 minutes.
Frequently Asked Questions
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There’s something about this Apple frangipane tart that feels like the sweet spot between simple and special. It’s not fussy, it’s not overly sweet, but it brings so much comfort to the table – a little Swiss-inspired, a little Quebec autumn, and very much “baked at home with love.”
If you make it, I’d love to hear how it turns out for you – let me know in the comments, or tag me on Instagram @poetic_road so I can see your version. And if you’re in the mood for more cozy bakes, you might also want to sign-up for my newsletter. No spam, just good recipes like this one sent straight to your inbox.
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