Toasted pecans ground into a fine crumb, with brown sugar and maple syrup make a flavourful frangipane for this apple tart. The beautiful pink kissabel apples not only look really pretty but have a lovely flavour.Jump to Recipe
The colour was just so surprising and vibrant. Though any tart apple variety will work well.
Generally i make franipane with ground almonds, but i thought the nutty flavour of pecans with the brown sugar and maple would work really well.
The vibrant pink colour remained after baking. It is delicious served with some creme fraiche, ice cream or maple sweetened whipped cream.
Apple and pecan frangipane tartCourse: Dessert
- For the pastry
220g plain flour
110g chilled unsalted butter cut into cubes
2 tbsp icing sugar
1 tsp salt
4-5 tbsp cold water
- For the filling
100g pecans plus 40 grams
75g unsalted butter
1/4 tsp salt
75g soft light brown sugar
1 tbsp maple syrup plus more for brushing
zest of half a lemon
30g plain flour
1/4 tsp ground cinnamon
1 tbsp caster sugar
2 -3 apples
- To make the pastry
- To make the pastry
Cut the butter into small cubes, in a bowl add the flour, sugar and salt and mix. Rub the butter in to the flour until is resembles fine flakes. Add 4 tbsp of water and mix, add more water as needed until it comes together into a ball.
Cover and chill for 25 minutes.
- Preheat the oven to 180c
Roll out the pastry until it is nice and thin and line the tart tin with it. ( I used a shallow fluted 11 inch one)
Place some baking paper or foil inside and fill with baking weights. Blind bake for 20 minutes. Then remove the baking beans and paper and bake for a further 15 minutes.
- For the frangipane
- While the pastry case is baking toast the pecans in a dry pan until they start to colour (Approx 5-8 minutes). then let cool.
Using a food processor grind 100g of the pecans until they are a fine consistency, like sand.
Coarsely chop the remaining 40 grams of pecans.
- Whip the butter, sugar and orange zest until thick and creamy. Add the maple syrup and vanilla bean paste and mix again, then add the eggs one at a time while whisking. Mix the flour with the ground pecans and add salt and cinnamon, Stir into the wet ingredients until combined.
- Peel and thinly slice the apples using a sharp knife or a mandolin. Squeeze over some lemon juice.
Spread the frangipane into the baked tart case then sprinkle on the chopped pecans. Arrange the apple slices on top then sprinkle with 1 tbsp of sugar. Bake for 20-25 minutes until the frangipane is puffed up. Brush with maple syrup and serve with whipped cream, creme fraiche or ice cream.