Apple Tart with Hazelnut Frangipane
User Reviews
5
Apple Tart with Hazelnut Frangipane
Description
This tart combines the nutty richness of hazelnut frangipane with fresh apple slices on a puff pastry crust. Hazelnuts are first roasted to deepen their flavor, then processed with sugar, egg, butter, and vanilla extract until creamy to form the frangipane. The puff pastry is rolled and shaped to create a border, then spread with the frangipane, leaving an edge free for folding. Apple slices peeled and sliced about half an inch thick are layered overlapping atop the frangipane. Sugar is sprinkled over the apples and part of the border, and pieces of butter dotted across the surface add richness.
Baking at 375°F for about an hour browns the pastry to a crisp, golden finish and softens the apples while allowing the frangipane beneath to set. Once removed from the oven, the tart is brushed with a warm glaze composed of orange marmalade mixed with calvados, adding brightness and a subtle depth of flavor.
The finished tart balances the creamy nut filling with sweet, tender apples and flaky pastry. It works well as a dessert or elegant snack, especially when served slightly warm. The calvados marmalade glaze adds a classic touch to the presentation and adds subtle acidity.
Ingredients
FOR THE FRANGIPANE
- 1 cup hazelnut shelled
- ¼ cup sugar
- 1 egg
- 1 tablespoon butter sweet
- ½ teaspoon vanilla extract
FOR THE TART
- 1 puff pastry Pepperidge Farm
- 4 Gala apples peeled, cores removed, and sliced in ½ inch thickness
- 3 tablespoons sugar
- 2 tablespoons butter sweet
- 1 cup orange marmalade or jam
- 2 tablespoons calvados
Instructions
- Preheat oven to 375F
- Place the hazelnuts on a cookie sheet and roast in the hot oven for 7 to 8 minutes. Transfer the nuts to a food processor, add the ¼ cup sugar, egg, butter, and vanilla extract. Process until creamy paste forms.
- Roll out the puff pastry to 15 inches long by 10 inches wide. Transfer it to a parchment-lined cookie sheet. Spread the frangipane on the dough stopping about 1 ½ inch away from the edges.
- Arrange the apple slices over the frangipane on an overlapping pattern to cover well the frangipane underneath. Fold the edge of the dough over the apples to make a 1 to 1 ½ inch border.
- Sprinkle 2 to 3 tablespoons sugar over the apples letting some of the sugar sprinkled over the border dough. Break the 2 tablespoons of sweet butter and scatter them over the apples. Bake for 1 hour the dough should be nicely crystallized all over.
- Remove the finished tart from the oven and cool on a wire rack until still a bit warm to the touch. Mix together the orange marmalade with the Calvados and glaze the surface of the tart spreading it carefully on the apples and the border crust. Use the back of the spoon to easily spread.
- Serve at room temperature cut into small wedges. Serve with whipping cream or ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 145mg | 6% |
| Potassium | 242mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 45g | 90% |
| Vitamin A | 238IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
