Apple Walnut Frangipane Tart Recipe

This Apple Walnut Frangipane tart is almost as stunning as it is delicious! It contains the complementary flavors of apples and walnuts - with the walnuts starring in the frangipane base. What is frangipane? Most commonly it is a baked pastry cream made with finely ground almonds, eggs, butter and various flavorings. If you have ever had a Bakewell tart - you have had frangipane. This recipe replaces the almonds with walnuts since they are the perfect pairing with apples.

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Jump to:

• About this tart
• Ingredients
• Partially bake tart crust
• Frangipane instructions
• Assemble tart
• Bake and serve the tart
• FAQs
• 📋 Recipe

About this tart

Most of us have that dessert recipe that becomes a classic in our homes - and this recipe is our classic! I first made the Walnut Apple Frangipane Tart in pastry school. When I brought it home for taste-testing we all agreed it was the best pastry I had made since I started school - and I had already made some great ones! I have made this countless times since and know the recipe by heart. It does take some time - but the results are well worth the extra effort! I hope this recipe becomes a classic in your home.

Ingredients

• Walnuts: The walnuts do not need to be toasted but they should be coarsely ground. Not to the point of the walnuts becoming a flour - you still want a little texture remaining. I suggest placing walnut pieces in a food processor and pulsing until they are there are no large nuts remaining.
• Butter and eggs: bring the eggs and butter to room temperature before starting to mix the frangipane.
• Apples: use apples with the outer peel still on as it enhances the look of the tart. Honey Crisp, Granny Smith and Fuji apples work wonderfully.
  • Consider using a combination of red and green apples.
  • Soak the apples in a pot of warm water with a few tablespoons of vinegar for 10 minutes, then scrub the apples gently to remove any dirt or wax.
  • Slice the apples thinly - less than ⅛ of an inch works well. This will allow you to bend the slices easily while arranging in the tart.
• Optional: Feel free to add two fluid ounces of dark rum to the frangipane. The rum adds yet another complementary flavor to this dessert.
• Flour, brown sugar and granulated sugar: the all-purpose flour may be replaced with an equal amount of gluten-free flour if desired.
• Cinnamon and baking powder

Partially bake tart crust

• Use a 9 or 10 inch tart pan with a removable bottom - this will ensure your crust does not break when plating the tart.
• My sweet dough recipe is perfect for this tart. It produces a soft-cookie like crust that browns nicely and is a dream to work with. Roll the dough to less than a ¼ inch thick.
• The tart shell should be partially baked before assembling the tart as the baking time is only 35 - 35 minutes which is not sufficient time to properly bake the dough.
  • Using a dinner fork, poke holes in the dough in the bottom of the pan. Sprinkle a dusting of flour on the dough (this will help prevent the foil from sticking to the raw dough).
  • Place a sheet of aluminum foil on top of dough. The foil should reach to the bottom of the pan and over the sides. Parchment paper may also be used for this process.
  • Place pie weights (or dried beans or rice) on top of the foil. The weights should cover the bottom of the pan and halfway up the sides.
  • Bake for 15 minutes at 350°. Remove from oven, lift foil and weights out of the pan, return to oven and bake another 10 minutes. Set aside to cool.
  • The tart shell should only be partially baked and starting to turn golden. It will be fully baked after the tart is assembled and baked.
  • Allow the tart shell to cool completely before assembling.

Frangipane instructions

Make the frangipane cream by following the instructions below:

Assemble tart

• Using an offset spatula, spread the frangipane evenly in the bottom of the tart shell. Freeze any leftover frangipane you may have.

• Slice apples thinly.

• Insert apple slices into the frangipane in the tart shell. Place slices down so the apple peel is facing upwards. Work in a circle starting at the outer edge of the tart shell and work inwards.

Bake and serve the tart

• Place tart pan on a cookie sheet and bake for 30 - 35 minutes in preheated oven (350°). The frangipane will have risen and be set when the tart is done.

• Cool for approximately two hours. Remove tart by pressing upwards on removeable pan bottom and place on a serving platter.

• This tart is spectacular on its own and needs nothing else! Drizzle with cinnamon caramel or place a scoop of vanilla ice cream on the dish if you want to dress the plate up a little.

FAQs

How should I store the Apple and Frangipane Tart?

Place the tart in an airtight container or cover in plastic wrap and place in the refrigerator. If desired you may reheat the tart. Place in a 300 F oven for 5 minutes to warm slightly.

Can I freeze this tart?

Yes! Wrap the tart well - or any leftovers you may have - and place in the freezer for up to 3 months. To defrost, remove tart from freezer and place in the refrigerator to defrost overnight. The unbaked frangipane cream also freezes well.

📋 Recipe