This Apple Pecan Tart is a true showstopper for autumn gatherings. It looks elegant on the table but comes together with surprisingly little fuss. The tart blends the cozy warmth of spiced apples with a pecan-based frangipane-style filling, producing a cross between pecan pie and apple tart — rich, nutty, and perfectly seasonal.
Traditional frangipane is made from sweetened almond paste. For this tart I replaced the almonds with toasted pecans and added warm fall spices for depth. The pecan filling becomes slightly textured and buttery, forming a flavorful bed for thinly sliced apples. A maple-spice glaze finishes the tart with a glossy, caramelized shine.
One of the best things about this recipe is its flexibility. You can create a refined, framed tart using puff pastry or opt for a rustic galette-style fold. In the version shown here, I roll the puff pastry into a large rectangle, cut and layer a raised border to make a “frame,” spread a layer of pecan filling in the center, and tightly arrange the apple slices in neat rows. If you prefer a more rustic look, roll the dough into an oval, spoon the filling in the center, fold the edges, and bake. The flavor is the same either way.
Prepare this Apple Pecan Tart for Thanksgiving, a fall dinner party, or anytime you want an impressive seasonal dessert. Below you’ll find the full ingredient list, clear step-by-step instructions, and helpful notes for serving and storing.
Ingredients
- 3/4 cup chopped, toasted pecans
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, chilled and cut into pieces
- 1 large egg (for the filling), room temperature, beaten
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (for the filling)
- 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 (for the glaze)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 sheet puff pastry, thawed
- All-purpose flour, for dusting
- 3 medium Pink Lady apples, cored and thinly sliced (about 2–3 cups)
- 1 large egg + 1 teaspoon water (egg wash)
- Turbinado sugar (optional, for sprinkling)
- Vanilla ice cream, for serving (optional)
Step-by-step Instructions
1. Preheat the oven
Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper and set it aside while you prepare the filling and crust.
2. Make the pecan filling
In a high-speed blender or food processor, combine the toasted pecans, granulated sugar, and kosher salt. Pulse until the pecans are finely ground to a texture similar to almond flour.
Add the chilled butter and pulse until the mixture becomes smooth and cohesive. Scrape down the sides with a rubber spatula, then add the beaten egg, almond extract, vanilla extract, and 1/4 teaspoon ground cinnamon. Blend until the mixture comes together into a slightly textured, spreadable filling. Set aside.
3. Make the maple-spice glaze
In a small bowl, whisk together the maple syrup, optional whiskey or bourbon, light brown sugar, lemon juice, lemon zest, orange zest, 1 teaspoon cinnamon, nutmeg, and ginger. Keep the glaze nearby for brushing during baking.
4. Prepare the puff pastry crust
Whisk the egg and water together to make the egg wash and set aside. On a lightly floured sheet of parchment, carefully unfold the thawed puff pastry and roll it into a roughly 16″ x 12″ rectangle. Transfer the rolled pastry (on the parchment) to your prepared baking sheet.
Using a pairing knife, cut a 1-inch border around the rectangle, creating four long strips of dough that remain attached at the corners. Lightly brush the inner edge of this border with egg wash, then lift and press the cut strips back in place to form a raised frame—this helps contain the filling during baking.
5. Assemble the tart
Spread about 2/3 cup of the pecan filling in an even layer within the framed center of the pastry. Arrange the thinly sliced apples in tight, overlapping rows on top of the pecan layer. Use a pastry brush to coat the apples with one-third of the glaze, reserving the remainder for later.
6. Bake the tart
Brush the pastry edges with the remaining egg wash and, if desired, sprinkle lightly with turbinado sugar for extra crunch. Bake on the middle rack at 400°F for 20 minutes.
After 20 minutes, brush the apples with another third of the glaze, reduce the oven temperature to 350°F (177°C), and bake for an additional 10 minutes. The crust should be puffed and golden, the apples tender, and the glaze nicely caramelized.
7. Cool and serve
Remove the tart from the oven and brush the apple surface with the remaining glaze while still warm. Allow the tart to cool for a few minutes before slicing. Serve warm with vanilla ice cream if desired.
Recipe Notes & FAQs
Can I make this in advance? Yes. The tart can be baked up to 24 hours ahead of serving. Store at room temperature covered loosely with foil. To serve warm, reheat in a 350°F oven for about 10 minutes; cover loosely with foil to prevent over-browning.
Nutrition (per serving)
Calories: 258 kcal; Carbohydrates: 28 g; Protein: 3 g; Fat: 15 g; Saturated Fat: 4 g; Fiber: 2 g; Sugar: 15 g. Nutrition information is an estimate and should be used as a guideline only.
Additional Information
Author: Alex Snodgrass
Course: Dessert — Serves: 12 — Prep: 30 mins — Cook: 40 mins — Total: 1 hr 10 mins
Looking for more fall desserts?
- Grain-Free Pumpkin Loaf
- No-Bake Pumpkin-Pecan Pie Paleo Bites
- Paleo Pecan Pie Blondies
This Apple Pecan Tart pairs well with coffee, spiced tea, or a scoop of vanilla ice cream. Whether you present it neatly framed or opt for a rustic fold, it’s a crowd-pleasing seasonal dessert that celebrates apples and toasted pecans in every bite. Enjoy, and if you try this recipe, leave a comment to share how it turned out!