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

1 Recipe Pate Sucree

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.