Two weeks ago, I visited my family in the Black Forest to celebrate my niece’s birthday. And on our way back we stopped at Lake Constance to enjoy the beautiful view and get some apples. The region is very famous for its apples (and all veggies for that matter). And what to do when you have fresh and delicious apples in your pantry? You bake.
Apple pie is my favorite (well, actually it’s my mum’s apple custard tart). But there are so many delicious ways to incorporate apples in baked goods. So I tried something new this time.
I wanted to make kind of a French apple tart but with frangipane (an almond-butter-egg-mixture) instead of a custard filling. I consulted several recipes and came up with what I thought would make a great cake. But it didn’t work out. The crust was too crumbly, the filling too firm – real baking fail. Fortunately, the taste was still fine, so I transformed it into a trifle with yogurt and berries (I cannot throw food away – I just can’t).
So this week I gave it another go. I remembered that we made a similar tart when I attended the Institute of Culinary Education in New York. So I dug out the recipe booklet, made a few modifications, and the apple tart with walnut frangipane turned out great. I substituted almonds for walnuts because I think they go very well with the apples. And I used white spelt flour to avoid the wheat flour (I am trying to stay away from it where possible). Usually, you are supposed to peel the apples. And yes, it makes the tart more delicate. But I didn’t do it. Because it’s just too much work and you get rid of a lot of vitamins contained in the skin. And, you’ve guessed it, because I don’t like to throw away food.
This apple tart with walnut frangipane is a new favorite when it comes to baking with apples. And the perfect fall treat! Although you should still try this whole-grain apple cake with mascarpone icing and this apple pie.
Have fun baking!
Love,
Marion
Apple Tart with Walnut Frangipane
Ingredients
- For the crust:
- 270g / 10oz white spelt flour
- 50g / 2oz raw cane sugar
- 90g / 3oz organic butter
- 2 organic free-range eggs
- For the filling:
- 100g / 3.5oz walnuts
- 100g / 3.5oz raw cane sugar
- 85g / 3oz butter
- 3 organic eggs
- 2 1/4 teaspoon dark rum (or water + vanilla extract)
- 50g / 2oz white spelt flour
- 1/3 teaspoon baking powder
- 4-5 medium-sized apples
- 1 tablespoon cinnamon sugar, optional
Directions
- Step 1 For the crust, combine flour, sugar, baking powder and salt in a large mixing bowl. Add the cold butter and beat with the paddle attachment of your standing mixer on low speed until incorporated. If you don’t have a standing mixer, use your fingertips to rub in the butter very finely. The mixture should remain cold and powdery.
- Step 2 Add the eggs and mix until the dough holds together. Shape into a ball, wrap in plastic wrap and refrigerate for at least 1 hour, ideally overnight.
- Step 3 To make the frangipane filling, add walnuts and half of the sugar to a food processor and grind finely.
- Step 4 In a medium bowl, beat butter and the rest of the sugar with the paddle attachment on low to medium speed until it turns pale.
- Step 5 Add ground walnuts, cinnamon, rum (or water and vanilla extract) and beat in the eggs, one at a time. Combine flour and baking powder and beat in on low speed until just incorporated. Set aside.
- Step 6 Preheat the oven to 350°F/180°C. Grease a 28cm / 11 inch tart pan.
- Step 7 Remove the dough from the fridge. On a lightly floured surface, roll the dough into a disk slightly larger than your tart pan. Fit the dough into the tart pan and ease into the side of the pan. Trim the dough even with the edge of the pan.
- Step 8 Spread the frangipane evenly in the tart crust. Core the apples and cut them into thin slices. Arrange them on the pastry.
- Step 9 Sprinkle with cinnamon sugar (if using) and bake for about 35 minutes or until the frangipane is set.
- Step 10 Remove from the oven and transfer to a wire rack to cool completely.
Your frangipane filling says add the eggs, however the recipe doesn’t say how many eggs involved ( only for pastry)
Jan, I am so sorry for this. You are absolutely right, I did forget to include the eggs for the frangipane. I just added it to the recipe. Thanks for letting me know. I hope it’s not too late for you to try this recipe. I think you’d really like it! Love, Marion