Apple Tart with Hazelnut Frangipane

Recipe courtesy Jacques Pepin

Show: Emeril LiveEpisode: Cooking with Jacques

Rated: 5 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
1 hr 8 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 40 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 8 min
Total:: 2 hr 48 min

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Ingredients

1 1/4 cups all-purpose flour, plus more for dusting
8 tablespoons (1 stick) unsalted butter, very cold and cut into thin slices
1 teaspoon sugar
Dash salt
2 tablespoon cold water

For the filling:

1 cup shelled hazelnuts
1/4 cup plus 2 tablespoons sugar, divided
1 large egg
3 tablespoons unsalted butter, divided
Dash vanilla
4 large russet apples (about 2 pounds)
1 cup apricot preserves
1 tablespoon calvados or water
Plain cream, sour cream, creme fraiche, or ice cream, to serve

Directions

Preheat the oven to 375 degrees F.

For the dough:

Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.

Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.

Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.

Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.

Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.

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Comments & Reviews

recipe Apple Tart with Hazelnut Frangipane
Rosanna Astoria, NY 09-14-2009
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I'M HOOKED...LOVE THIS
Rated: 5 stars out of 5

I love this tart and I love french pastry. This is amazing and the crust is just out of this world. Emeril thank you for such... a wonderful and light tasting pastry. The thing I love about this tart is that you can use different fruit and different nuts. I hope you can show us how to make cookies similar to this tart. Thanks again RosannaRead more
recipe Apple Tart with Hazelnut Frangipane
Janice (Jan) Union, MI 09-10-2009
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THIS DESSERT IS AMAZING!!!!!!!!!!!!!!
Rated: 5 stars out of 5

EMERIL- I LIKE DOING THIS RECIPE SO MUCH THAT I AM MAKING TWO OF THEM FOR A PARTY THAT I AM GOING TO TOMORROW... NITE. I WILL MAKE THE APPLE, OF COURSE, AND THEN I AM GOING TO TRY PEACH. THANKS SO MUCH FOR YOUR ENCOURAGEMENT TO DO TARTS -- THEY ARE BETTER THAN PIE AND LESS WORK. JANICE CAUFFMAN UNION, MICHIGANRead more
recipe Apple Tart with Hazelnut Frangipane
Rebecca Spencer, NY 10-08-2008
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Pretty Amazing
Rated: 4 stars out of 5

Per pervious comments I doubled the crust recipe. This made for a bit thicker crust but I believe that helped. My mother... who is a good pie maker said that the crust was amazing what recipe did I use. I thought that was pretty good being that she is pretty pick abotu her pie crust. I made the dough in my stand mixer after cutting the butter into thin slices. I used Cortland apples and they held their shape pretty well. I prefer more cooked apples and crunchy so they worked well. I also used apple jelly as the glaze. I plan on trying the dough in a regular pie. I think that next time I will use pears and almonds.Read more
recipe Apple Tart with Hazelnut Frangipane
Susan Palm Beach, FL 07-13-2008
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Fabulous French Apple Tart
Rated: 5 stars out of 5

This is truly superb. I have finally achieved the flaky tart that I have bought in French bakeries. That said, I agree with... the other reviews that it is not enough dough for 4 apples. It needs twice the dough. But it was so delicious that it didn't matter. Thank you, Jacques. We need more chefs like you on Food Network.Read more
recipe Apple Tart with Hazelnut Frangipane
Michael Spring Hill, FL 07-07-2008
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Instructive & tasty.
Rated: 4 stars out of 5

This gave me a bit on an education on rolling out a stiff dough and I learned to appreciate the French-style, tapered rolling... pin. It worked out nicely and stayed fairly crisp for about two days, then softened quickly. The only thing I'll do differently next time will be to use a sweeter apple and increase the sugar in the dough, as my taste tend to go that way. And then, I'll try using peaches instead of apples, and maybe pears as well, perhaps a combination of fruits. Watching Chef Pepin was a treat, as was making this dish, myself.Read more
recipe Apple Tart with Hazelnut Frangipane
Kim Tifton, GA 11-24-2007
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A Little Dissappointed
Rated: 4 stars out of 5

Wished I had read the reviews first because I agree that 1.5x the dough should be used. I was also hoping to get that rustic... apple pie flavor...I did not partially because of the apricot preserves. A little too chunky for our taste, perhaps using jam so it could have that sheen instead. Also, I would eat right away...we waited and the crust softened too much and wasn't as good reheated in microwave the next day.Read more