This 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.

apple tart recipe

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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.

Tips for Making the Walnut Frangipane Apple Tart

  • Ingredients:
    • 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.
    • Feel free to add two fluid ounces of dark rum to the frangipane. The rum adds yet another complementary flavor to this dessert.
    • Bring the eggs and butter to room temperature before starting to mix the frangipane.
    • Use apples with the outer peel still on as it enhances the look of the tart. Honey Crisp and Fuji apples work wonderfully so pick the brightest red ones you can find. 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 1/8 of an inch works well. This will allow you to bend the slices easily while arranging in the tart.
  • Making the Walnut Frangipane:
    • Place the brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).
    • Begin mixing the brown sugar and butter together on medium speed. Continue to mix until the mixture is lightened and creamy (approximately 3 – 4 minutes). Scrape the bottom and side of the bowl as needed.
    • Add the ground walnuts and granulated sugar and mix on low speed until combined.
    • Begin adding the room temperature eggs one at a time, mixing on low speed until combined. Scrape bottom and sides of bowl between each addition.
    • Remove the bowl from the mixer and fold in the flour, cinnamon and baking powder.
  • Assembling and Baking the Tart:
    • 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 1/2 of an inch.
    • 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.
    • Using an offset spatula, spread the frangipane evenly in the bottom of the tart shell. Freeze any leftover frangipane you may have.
    • Insert apples in the frangipane already spread in the tart shell. Place down so the apple peel is facing upwards. Work in a circle starting at the outer edge of the tart shell and work inwards.

Baking and Serving 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.

apple frangipane recipe

Walnut Frangipane Apple Tart

Walnut frangipane with apples in a sweet crust.
5 from 15 votes
Course Dessert
Servings 10

Equipment

Ingredients
  

  • 1 Pre-Rolled Dough in Tart Pan Our Sweet Dough recipe works nicely for this dessert!
  • 5 Ounces Ground Walnuts (2/3 Cup)
  • 4 Ounces Brown Sugar (½ Cup)
  • 8 Ounces Butter, Room Temperature (2 Sticks)
  • 4 Ounces Granulated Sugar (½ Cup plus 1 Tablespoon)
  • 4 Large Eggs Room Temperature
  • 2.5 Ounces All-Purpose flour (⅓ Cup)
  • ½ tsp Baking Powder
  • ½ tsp Ground Cinnamon
  • 1 ½ Lbs Apples (Honey Crisp and Fuji)

Instructions
 

Par-Bake Tart Shell

  • Preheat oven to 350° (note: Tart shell should be cold before baking)
  • 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.
  • 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.

Make the Walnut Frangipane

  • Preheat oven to 350°
  • Place the brown sugar and softened butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).
  • Begin mixing the brown sugar and butter together on medium speed. Continue to mix until the mixture is lightened and creamy (approximately 3 – 4 minutes). Scrape the bottom and side of the bowl as needed.
  • Add the ground walnuts and granulated sugar and mix on low speed until combined.
  • Begin adding the room temperature eggs one at a time, mixing on low speed until combined. Scrape bottom and sides of bowl between each addition.
  • Remove the bowl from the mixer and fold in the flour, cinnamon and baking powder.

Assemble the Tart

  • Wash apples to remove any dirt or wax. It is not necessary to peel the apples.
  • Using an offset spatula, spread the frangipane evenly in the bottom of the tart shell (tart shell should be completely cooled).
  • Slice apples thinly (approximately ⅛" thick).
  • Insert apples in the frangipane already spread in the tart shell. Place 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 / Serve 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.
  • Enjoy!

Video

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Tried this recipe?Let us know how it was!

2 Comments

  1. NanaJ

    Reply

    5 stars
    This is the prettiest and tastiest dessert I have ever made. Thanks for the video.

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