French Apple Pastry

Baked on the Large Round Stone with Handles, this classic apple tart will impress the most discriminating guest - and it's easier than apple pie! 


  • 1 package (15 ounces) refrigerated pie crusts (2 crusts)
  • 1 cup toasted walnuts, finely grated
  • 5 tablespoons sugar, divided
  • 2 tablespoons all-purpose flour
  • 3 medium red baking apples (about 1 1/4 pounds)
  • 1 teaspoon Cinnamon Plus® Spice Blend
  • 1/2 cup apricot preserves
  •  Vanilla ice cream (optional)


  1. Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Grate walnuts into Small Batter Bowl using Rotary Grater. Add 3 tablespoons of the sugar and flour; mix thoroughly and set aside. 

  2. Lightly dust Large Round Stone with Handles with small amount of additional flour. Unfold one pie crust and place in center of baking stone. Using Kitchen Spritzer, spray lightly with water. Unfold second pie crust and place over crust on baking stone, matching edges and pressing down to seal. Using Baker's Roller®, roll both crusts out together to edge of crust under forming an even border. Using smooth end of pastry tool, form a decorative edge. Spray lightly with water.

  3. Spread walnut mixture evenly over prepared crust. Using Apple Peeler/Corer/Slicer, core and slice apples, leaving peels on. Cut slices in half. Starting at outside edge of crust, arrange apple slices, slightly overlapping, over nut mixture in a circular pattern. Fill center with slices to form a blossom shape. 

  4. Combine spice blend and remaining 2 tablespoons sugar in Flour/Sugar Shaker; sprinkle over apples. Bake 30-35 minutes or until apples are tender and crust is golden brown. Remove to Stackable Cooling Rack

  5. Microwave preserves in Small Micro-Cooker® on HIGH 30 seconds or until melted. Brush over apples and crust edge with Chef's Silicone Basting Brush. Cool at least 10 minutes. Cut into wedges using Chef's Knife. Serve warm or at room temperature with ice cream, if desired.


  • 12  servings

Nutrients per serving:

Calories 300, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 7 mg, Carbohydrate 39 g, Protein 3 g, Sodium 140 mg, Fiber 2 g 

U.S. Diabetic exchanges per serving:

1 starch, 1 1/2 fruit, 3 fat (3 carb)

Cook's Tips:

Ground cinnamon can be substituted for the Cinnamon Plus® Spice Blend, if desired. 

To toast walnuts, preheat oven to 350°F. Place nuts on Small Bar Pan; bake 10-12 minutes or until nuts begin to brown.

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