Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch tart pan or pie dish, pressing it firmly against the bottom and sides. Prick the bottom with a fork and chill in the refrigerator while preparing the filling.

2. 2

   In a food processor, pulse the pecans and granulated sugar together until the nuts are finely ground into a meal. Be careful not to over-process into a paste.

3. 3

   Transfer the nut mixture to a bowl and beat in the softened butter until creamy. Add the eggs one at a time, followed by the flour, maple syrup, and vanilla extract. Mix until smooth to create the pecan frangipane.

4. 4

   Spread the pecan frangipane evenly over the bottom of the chilled crust.

5. 5

   Arrange the apple slices over the filling in a decorative spiral pattern or slightly overlapping concentric circles.

6. 6

   Bake in the preheated oven for 35 to 40 minutes, or until the filling is set, puffed, and golden brown, and the apples are tender.

7. 7

   Remove from the oven. While still warm, brush the apple slices gently with the warmed apricot jam to give the tart a beautiful shine.

8. 8

   Allow the tart to cool slightly on a wire rack before slicing to let the filling set completely.