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apple frangipane recipe

Walnut Frangipane Apple Tart Recipe

Walnut frangipane with apples in a sweet crust.
5 from 9 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine French
Servings 10
Calories 425 kcal

Equipment

  • 1 9" Tart Pan with removable bottom
  • Hand Mixer or
  • Stand Mixer
  • Pie Weights (or dried beans or dried rice)
  • Bowls, measuring cups and spoons

Ingredients
 
 

  • 1 Pre-Rolled Dough in Tart Pan Our Sweet Dough recipe works nicely for this dessert!
  • ⅔ Cup Ground Walnuts
  • ½ Cup Brown Sugar
  • 1 Cup Unsalted Butter Softened
  • ½ Cup Granulated Sugar
  • 4 Large Eggs Room Temperature
  • ⅓ Cup All-Purpose flour
  • ½ teaspoon Baking Powder
  • ½ teaspoon Ground Cinnamon
  • 1 ½ Lbs Apples Honey Crisp, Fuji, Granny Smith all work well

Instructions
 

Par-Bake Tart Shell

  • Preheat oven to 350° (note: Tart shell should be cold before baking)
  • Using a dinner fork, poke holes in dough in the bottom of the pan. Sprinkle a dusting of flour on dough (this helps prevent 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 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 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 brown sugar and butter together on medium speed. Continue to mix until the mixture is lightened and creamy (approximately 3 - 4 minutes). Scrape bottom and side of the bowl as needed.
  • Add 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 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

Nutrition

Calories: 425kcalCarbohydrates: 43gProtein: 3gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 49mgSodium: 98mgPotassium: 149mgFiber: 3gSugar: 28gVitamin A: 607IUVitamin C: 3mgCalcium: 44mgIron: 1mg
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