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Walnut Frangipane Tart

Servings: eight to ten.

After the bouillabaisse has been cleared, serve this tart warm with a glass of Armagnac.


For the tart shell:

  • 4 1/2 oz. (1 cup) all-purpose flour
  • 3 oz. (6 Tbs.) cold unsalted butter, cut into small cubes
  • 1/4 tsp. table salt
  • 1 1/2 tsp. granulated sugar
  • 1/4 cup water

For the frangipane filling:

  • 4 oz. (1 cup) chopped walnuts, toasted
  • 4 oz. (8 Tbs.) unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 tsp. Armagnac or brandy
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 1 Tbs. unsalted butter, melted

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 330
  • Fat Calories (kcal): 230
  • Fat (g): 25
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 90
  • Sodium (mg): 85
  • Carbohydrates (g): 23
  • Fiber (g): 1
  • Protein (g): 4


To make the tart shell:

  • In a mixing bowl, combine the flour, butter, salt, and sugar. Mix well so that all the butter is coated. Add half the water. Using two knives, cut through the mixture to disperse the water and reduce the size of the butter cubes by half. Add the remaining water, pouring it over the dry portions of the dough and continue to cut until all the flour is damp.
  • Gather the dough together by hand; knead it very briefly to be certain the butter is well-coated with flour and then compress the dough into a circular shape. Wrap the dough in plastic and refrigerate at least 1 hour before rolling.
  • Roll the dough into a 12-inch round. Transfer the dough to a baking sheet and refrigerate while you prepare the frangipane.

To make the frangipane:

  • Heat the oven to 400°F. In a food processor, grind the walnuts to a coarse cornmeal texture. Put the butter in a mixing bowl and beat it until smooth and soft. Add the sugar and continue beating until well combined. Add the Armagnac and vanilla extract. Add the eggs one at a time, beating all the while. Stir in the ground nuts until well combined.
  • Spoon the frangipane onto the pastry round, leaving about a 2-inch border all around. Draw the border up and over the edge of the filling. Brush the melted butter over the edge of the dough. Bake until the frangipane is set and the pastry is well browned, about 50 minutes. Let cool slightly and serve warm.


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