Easy Apple and Hazelnut Frangipane Tarts

I’m very happy to share this recipe, which I have made several times over the last few months. These apple and hazelnut frangipane tarts are quick to make and tasty. I find it hard to stop at one, so it’s best to make them while other people are around too. 🙂 I think a nectarine variation will be nice in summer!

Although these use only a small amount of rice malt syrup instead of refined sugar, I should clarify: they are definitely still a treat! I’m pretty sure that puff pastry doesn’t really qualify as a ‘whole food’. Feel free to change up the frangipane mixture – use all almond meal or all hazelnut meal if that’s what you have. Sometimes I make a double batch of frangipane and keep the leftovers in the fridge to make another round later in the week!

Apple and Hazelnut Frangipane Tarts

  • Servings: Makes 9
  • Print

  • 1 sheet ready-rolled puff pastry, defrosted
  • 1 egg, lightly beaten
  • 50g butter, softened (for frangipane), plus extra 10g melted butter (for glazing)
  • 1/4 cup rice malt syrup
  • 1/4 cup ground hazelnut / hazelnut meal
  • 1/4 cup ground almonds / almond meal
  • 1 tbsp wholemeal plain flour
  • 1/4 tsp vanilla powder
  • 1 – 2 red apples (I use royal gala), quartered, core removed, and very thinly sliced

1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper. Cut the sheet of puff pastry into 9 squares. Inside each square, cut two ‘L shapes’ into the opposing borders of the square. Lift the corners of the L shapes, and cross them over each other, to the opposite corner. This forms the sides of the pastry case (see image below). Alternatively, for an easier option, just score a border inside each square, which will puff up slightly.

2. Prick the base of the squares with a fork and brush lightly with HALF the beaten egg (save the other half for the frangipane). Place on the baking tray and bake for 10 minutes, until pastry is half-cooked and has puffed up. Remove from oven and gently press the base of each square to flatten. Allow to cool – this is important, to prevent the frangipane from melting on the hot pastry base.

3. Meanwhile, to make the frangipane, use an electric beater to cream the softened butter and rice malt syrup. Beat in the remaining egg, nut meals, flour and vanilla, until well combined.

4. Spread the frangipane across the base of each pastry square. You will think you have too much frangipane mixture. You don’t. Really pack it on! 🙂 Top with apple slices and brush with melted butter. Bake for 20 minutes. Allow to cool slightly.

5. Serve warm or cold, on their own or with greek yoghurt and cinnamon. These are best eaten on the day while fresh, but can be stored in a sealed container in the fridge for up to two days.

Easy Apple and Hazelnut Frangipane Tarts


  1. jessirose2031 says:

    These look lovely but they are NOT low fructose. Fructose is found in wheat and in apples both of which are key ingredients in this recipe! Maybe low sugar, but certainly not low fructose- as someone with fructose malabsorption, I would be seriously ill if I ate this!

    • Erin says:

      Hi Jessirose,
      Thanks for your comment – I have updated the recipe to reflect this. I was referring to the fructose-free sweetener that is used, but it’s useful for me to know about wheat too – thanks for the heads up. Each piece only uses about 1/8-1/6 of a small apple, and can also be substituted with other fruits.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: