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This Apple Pecan Tart is an absolute showstopper. It looks impressive, but it’s incredibly easy and perfect for Thanksgiving or any fall gathering!
Traditionally, apple tarts have a “frangipane” filling which is essentially a sweetened almond paste. Here, I used the same idea but swapped the almonds with toasted pecans and added warm spices. The result is a mix between a pecan pie and an apple pie and just incredible!
And while there are a lot of things I love about this Apple Pecan Tart, but one of my favorite things is how you can customize it. You can make this as pretty or as rustic as you like. Here, I made a frame for the apples out of the puff pastry and lined the apples up in tight rows. Alternatively, you can roll the dough out in an oval, spoon the pecan filling in the middle and fold over the edges for a more rustic look. Either way, it’ll taste the same.
So gather your ingredients for an impressive dessert for your fall gathering with this Apple Pecan Tart!
ingredients:
- Chopped, Toasted Pecans
- Granulated Sugar
- Kosher Salt
- Unsalted Butter
- Large Egg
- Almond Extract
- Vanilla Extract
- Ground Cinnamon
- Maple Syrup
- Whiskey or Bourbon (Optional)
- Light Brown Sugar
- Lemon Juice
- Lemon Zest
- Orange Zest
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Puff Pastry
- All-Purpose Flour
- Pink Lady Apples
- Water
- Turbinado Sugar (Optional)
- Vanilla Ice Cream (Optional)
step-by-step:
step one: preheat the oven
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
step two: make the filling
In a high speed blender, combine the pecans, sugar, and salt. Pulse until the pecans are finely ground, similar to the texture of almond flour.
Add the butter and pulse until the mixture is smooth.
Use a rubber spatula to scrape down the sides. Add the eggs, almond extract, vanilla extract, and cinnamon and blend until you have a cohesive mixture. Set aside until you’re ready to assemble.
step three: make the glaze
In a small bowl, whisk together the maple syrup, whiskey (if using), brown sugar, lemon juice, lemon zest, orange zest, cinnamon, nutmeg, and ginger. Set aside.
step four: make the crust
Whisk together the egg and water to make your egg wash. Set aside.
Add a sheet of parchment paper to your work surface and dust with flour. Carefully unfold a sheet of puff pastry onto the board. Dust your rolling pin with flour and begin to roll out the dough to a 16” x 12” rectangle. Slide the pastry and the parchment onto a baking sheet. Using a pairing knife, slice a 1” border around all sides so that you have 4 long strips. Brush the borders of the dough rectangle with a bit of egg wash and carefully place the strips of dough back on top of the dough, like you’re making a picture frame.
step five: add the filling
Spread 2/3 cup of pecan filling in an even layer in the center of the “frame.” Carefully arrange the sliced apples on top of the pecan filling in rows, overlapping them tightly. Use a pastry brush to brush the apples with 1/3 of the glaze, reserving the rest.
step six: bake the tart
Brush the sides of the tart with the egg wash and sprinkle the sides of the dough with a bit of turbinado sugar (if using).
Transfer to the oven on the middle rack and bake for 20 minutes. At the 20 minute mark, brush the apples with another 1/3 of the glaze. Reduce the heat to 350°F and cook for an additional 10 minutes until the crust is puffed, apples are cooked, and the glaze is caramelized.
step seven: cool and serve
To serve, brush with the remaining glaze and serve warm with vanilla ice cream, if desired.
recipe faqs:
Yes! This entire tart can be baked up to 24 hours in advance. You can store and serve it at room temperature or reheat it in the oven at 350°F for about 10 minutes if you want to serve it warm. Be sure to cover it with foil to prevent the crust and filling from browning too much.
I hope this Apple Pecan Tart becomes a staple for your family’s fall gatherings. Comment below and let me know how it comes out!
looking for more fall dessert recipes? try these!
No-Bake Pumpkin-Pecan Pie Paleo Bites
Apple Pecan Tart
Ingredients
For the Filling:
- 3/4 cup roughly chopped toasted pecans
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, chilled, cut into 1/4-inch pieces
- 1 large egg, room temperature, beaten
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
For the Glaze:
- 1/4 cup maple syrup
- 1 tablespoon whiskey or bourbon, optional
- 2 tablespoons light brown sugar
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For Assembly:
- 1 large egg, beaten
- 1 teaspoon water
- all-purpose flour, for dusting
- 1 sheet puff pastry, thawed
- 3 medium pink lady apples, cored and thinly sliced (2 to 3 cups)
- turbinado sugar (optional)
To Serve:
- vanilla ice cream (optional)
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
For the Filling:
- In a high speed blender, combine the pecans, sugar, and salt. Pulse until the pecans are finely ground, similar to the texture of almond flour. Add the butter, and pulse until the mixture is smooth. Using a rubber spatula, scrape down the sides. Add the eggs, almond extract, vanilla extract, and cinnamon, and blend until you have a cohesive mixture, similar to the texture of a natural nut butter (it’ll still have some texture to it, not completely creamy). Set aside until you’re ready to assemble.
For the Glaze:
- In a small bowl, whisk together the maple syrup, whiskey (if using), brown sugar, lemon juice, lemon zest, orange zest, cinnamon, nutmeg, and ginger. Set aside.
For the Crust:
- In a small bowl, whisk together the egg and water. Set aside.
- Add a sheet of parchment paper to your work surface and add a dusting of all-purpose flour. Carefully unfold a sheet of puff pastry onto the board. Dust your rolling pin with flour and begin to roll out the dough to a 16” x 12” rectangle. Slide the pastry and the parchment onto a baking sheet. Using a pairing knife, slice a 1” border around all sides so that you have 4 long strips. Brush the borders of the dough rectangle with a bit of egg wash and carefully place the strips of dough back on top of the dough, like you’re making a picture frame.
- Spread 2/3 cup of pecan filling in an even layer in the center of the “frame.” Carefully arrange the sliced apples on top of the pecan filling in rows, overlapping them tightly. Use a pastry brush to brush the apples with 1/3 of the glaze, reserving the rest.
- Brush the sides of the tart with the egg wash and sprinkle the sides of the dough with a bit of turbinado sugar (if using).
- Transfer to the oven on the middle rack and bake for 20 minutes. At the 20 minute mark, brush the apples with another 1/3 of the glaze. Reduce the heat to 350°F and cook for an additional 10 minutes until the crust is puffed, apples are cooked, and the glaze is caramelized.
- To serve, brush with the remaining glaze and serve warm with vanilla ice cream, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is lemon juice meant to be mentioned twice in the glaze ingredients? I’m confused if I should be adding 2 tbsp or 4 tbsp…
So sorry for the confusion! It should be 2 tablespoons of lemon juice.
Can you make this gluten free?
If you have a Sprouts market near you, they sell great gluten free frozen puff pastry sheets 😊 in the frozen pastry & pie shell case.
Any recommendations to make this GF?
Tasty dessert! However, the orange zest in the glaze overpowered the other flavors in the tart like the almond, apple, and pecan. I was disappointed that all we could taste was orange. Will make again but will leave out the orange zest.
Absolutely delicious and a hit! Made it for friends as a dessert to their comfort home cooked meal (also from the DD). Mistakenly bought crescent dough for puff pastry’s and it turned out just fine.