California Walnut Frangipane Fruit Tart

By California Walnuts
Total Time
1 Hr, 45 Mins
Serves
6
Serving Size
1 Tart
Course
Desserts

DESCRIPTION

This tart is baked with a walnut crust and a walnut frangipane filling and topped with glazed fresh fruit.

Prep Time
40 Mins
Cook Time
1 Hr, 5 Mins
Total Time
1 Hr, 45 Mins
Calories
600 cal
Total Fat
40 g
Saturated Fat
14 g
Polyunsaturated Fat
15.1 g
Monounsaturated Fat
7.987 g
Cholesterol
80 mg
Sodium
270 mg
Carbohydrates
57 g
Dietary Fiber
4 g
Total Sugars
36 g
Protein
8 g
Calcium
50 mg
Iron
2 mg
Potassium
220 mg

Ingredients

Walnut Crust:

  • 1/2 cup granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup finely ground California Walnuts
  • 3/4 cup flour

Walnut Frangipane:

  • 1 1/2 cups California Walnuts
  • 2/3 cup sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 egg, at room temperature

Topping:

  • 6 tablespoons apricot preserves
  • 2 teaspoons lemon juice
  • 1/2 ripe pear, cored and thinly sliced
  • 1 cup blueberries
  • 12 raspberries

Preparation

  1. To prepare crust, cream sugar, butter, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until pale and fluffy, scraping down the sides as needed.
  2. Add walnuts and flour and mix on low until just combined. Shape into a ball and cut into 6 equal pieces. Using fingertips, firmly press dough onto the bottom and sides and bottom of 6 (3-inch) tart pans with removable bottoms. Chill for 30 minutes to an hour.
  3. Preheat oven to 350℉. Line each crust with a piece of parchment or foil, that is slightly larger than the pan. Fill with pie weights or dried beans to just cover bottom. Bake for 20 minutes or until lightly browned; remove parchment and weights and let cool.
  4. To prepare the walnut frangipane, place walnuts, sugar, butter, vanilla, and salt in a food processor. Process until smooth, scraping down the sides at least once. Add egg and process just until combined. Spread equal amounts into each cooled tart.
  5. After crusts have cooled remove weights and parchment or foil. Spoon equal amounts of filling into each crust. Smooth the tops with a spoon and bake for 20 minutes or until the frangipane has lightly browned on top and is slightly domed; let cool.
  6. Bring preserves and lemon juice to a simmer in a small sauce pan, then turn off heat.
  7. Decorate the top of each tart with a few slices of pear, a small handful of blueberries and a couple raspberries, then brush lightly with apricot glaze to coat. Refrigerate until ready to serve.