Walnut Frangipane Apple Tart Recipe
Walnut frangipane with apples in a sweet pie crust.
Equipment
- 1 9" Tart Pan with removable bottom
- Stand Mixer or hand 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℉ (180℃) (note: Tart shell should be cold before baking)
- Use a dinner fork to poke about 15 holes in the bottom and up the sides of the dough. Lightly dust the surface with flour—this helps keep the foil from sticking during baking.1 Pre-Rolled Dough in Tart Pan
- Place a sheet of aluminum foil on top of dough. The foil should reach to the bottom of pan and over the sides.
- Line the pan with foil, then pour in pie weights (or dried beans or rice) so they cover the bottom and reach about halfway up the sides.
- Bake for 15 minutes. 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℉ (180℃)
- Place brown sugar and butter in the bowl of a stand mixer fitted with the paddle attachment (note: a hand mixer may also be used).½ Cup Brown Sugar, 1 Cup Unsalted Butter
- Begin mixing 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 to the mixing bowl. Mix on low speed until combined.⅔ Cup Ground Walnuts, ½ Cup Granulated Sugar
- 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.4 Large Eggs
- Remove bowl from the mixer and fold in the flour, cinnamon and baking powder.⅓ Cup All-Purpose flour, ½ teaspoon Baking Powder, ½ teaspoon Ground Cinnamon
Assemble the Tart
- Wash apples to remove any dirt or wax. It is not necessary to peel the apples.1 ½ Lbs 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 . 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
Tried this recipe?Let us know how it was!