Maple Pecan Frangipane Tart Recipe

Prepare the Tart Crust

In a large mixing bowl, combine 1.5 cups of all-purpose flour, 0.25 cups of sugar, and 0.5 tsp of salt. Add 0.5 cups of cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs. Gradually add 3 tbsp of ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Roll and Pre-Bake the Crust

Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Set aside to cool.

Make the Frangipane

In a mixing bowl, cream together 0.5 cups of softened unsalted butter and 0.5 cups of sugar until light and fluffy. Beat in 2 large eggs, one at a time, followed by 1 tsp of vanilla extract and 0.25 cups of maple syrup. Gradually mix in 1 cup of almond flour and 0.25 cups of all-purpose flour until fully combined.

Fill the Tart

Spread the frangipane filling evenly over the cooled tart crust, smoothing out the top with a spatula.

Prepare the Topping

In a bowl, mix together 1 cup of pecan halves, 0.25 cups of maple syrup, and 0.5 tsp of cinnamon until well combined. Arrange the pecans evenly over the frangipane filling.

Bake the Tart

Bake the filled tart in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the pecans are golden and the filling is set. Allow to cool before slicing and serving.