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Saturday, November 20, 2010

Apple Tart with Walnut Frangipane

This apple tart recipe is just perfect - ever since trying it a few years ago, I have yet to make an apple pie. Try it and you will see why!

What you will need:

1 Recipe Walnut Frangipane:
  • 5 oz. walnut pieces
  • 4 oz. granulated sugar
  • 4 oz. brown sugar
  • 8 oz. softened butter
  • 1/2 tsp. cinnamon
  • 1/2 fluid oz. dark rum (optional)
  • 4 large eggs
  • 2.5 oz. AP flour
  • 1/2 tsp. baking powder

Tart Topping:
  • 8 apples
  • 2 oz. melted butter mixed with cinnamon and sugar to taste
To Assemble:
  1. Make the Pate Sucree and let rest in refrigerator for a few hours.
  2. Grease and line a half-sheet baking pan with parchment paper.
  3. Roll out Pate Sucree to approximately 1/4" thick and put on baking pan; let rest in refridgerator.
  4. Make Walnut Frangipane:
    • Grind walnuts and granulated sugar together in a food processor until finely ground
    • Cream butter and brown sugar until light and fluffy
    • Beat walnut/sugar mixture and rum into the creamed butter
    • Beat in eggs
    • Whisk flour and baking powder together; add to mixer and stir until flour is absorbed
  5. Spread the frangipane mixture evenly on the Pate Sucree
  6. Core and peel apples, Slice in 1/4" slices and fan out heavily across the frangipane
  7. Brush butter/cinnamon/sugar mixture over apples
  8. Bake at 350 degrees for 25 minutes or until frangipane is set.
I like to top this dessert off with cinnamon or vanilla ice cream, caramel sauce, and sprinkle with chopped walnuts.