“Apple Walnut Tart”

Today was one day you’re not sure whether to go out or stay inside. Bursts of heavy rain and gusty winds made up my mind real quick so I baked. Perfect situation because I had been wanting to use up some apples. Guess what? The creation was my Apple Walnut Tart.

Made in my favorite tart pan by Fat Daddio’s and a scrumptious apple filling that will win over the pickiest dessert eater. Even better, this recipe doesn’t take alot of time to make. Also, you can use other fruits both fresh and frozen.

But to start off, this Apple Walnut Tart is the ringleader. Juicy apples, crunchy walnuts, spices and a sugary crust make a mighty fine dessert anytime.

Apple Walnut Tart

First, let’s talk tart pans. With so many brands available, it’s hard to choose. That said, I’m going to help you with that decision. As I mentioned prior, the Fat Daddio tart pan is my favorite because it does so much and holds up like thy say.

The 2-inch depth allow you to make both tall and flat tarts including baked and unbaked. Besides I like the graduated edge instead of the straight edge. This is only my opinion so please use what you like. However, the deep version works best for this recipe and is worth the investment.

Second, I used granny smith apples because it happened to be what was on hand. That said, if you need to purchase apples select grannies or whatever apple you like. Using a sweeter apple means using less sugar so adjust it accordingly.

Checkout this article from Food Network on choosing the right apple for baking and the ones to stay away from. With new varieties showing up more often throughout the year, hopefully markets will get better at telling us what the new one’s best use is. That would be very helpful, yes? Yes!

Last is the infamous ingredient that’s the vessel for the luscious filling. It makes no difference in the recipe or to me if you use store-bought or homemade crust. This particular recipe used store-bought crust which I keep on hand. Time is always of the essence!

I believe it’s time to bake. YAHOO!

Apple Walnut Tart

I know you want to know how to make this delicious tart and serve for dinner one night soon.

1. Start by grabbing your ingredients, a large mixing bowl, tart pan, and a sheet pan. You can also use your favorite spoons and spatulas when needed.
2. Bring crust to room temperature or roll out homemade crust into 2 crusts.
3. Toast the walnuts if you haven’t already. It’s a good idea to toast more than needed in a recipe so you always have them on hand another time. I do this with pecans and almonds. Toast nuts by placing them in a dry skillet over medium heat for about 5 minutes or until lightly brown then cool.
4. Your apples can be diced ahead of time (one day) and drizzled with lemon juice in the recipe.
5. Place apples, cornstarch, granulated sugar, nutmeg, salt, lemon juice, and toasted walnuts in bowl and mix until thoroughly mixed. Set aside.
6. Take one pie crust and line the bottom of tart pan. Be sure it’s even all the way around. Do not press crust into pan.
7. Evenly spoon apple pie filling and juices into crust. Dot apples with butter.
8. Place remaining crust on top of apples. Tuck edges of crust behind edges of crust in tart pan.
9. Flute edges of crust with your thumb, sealing edges of both crusts together. This helps to keep juices inside tart. Cut heat vents in top of crust as desired.
10. Brush tart with egg wash (egg + 1 T. water) or heavy cream. Sprinkle top with cinnamon sugar as desired.
11. Place tart on baking sheet and bake at 350* for 45 to 50 minutes or until golden brown.
12. Remove to wire rack to cool and serve.

Apple Walnut Tart

Are you ready for a taste test? If you’re an apple lover especially in baking, give this recipe a try. So much better than store-bought pie filling. Plus, you can customize this apple tart recipe to your own liking.

How about peaches, plums, raspberries and pears? Take advantage of what’s in season where you live. Sounds like a road trip is in store…hmmm?

Spices can be added or omitted as desired as well. Not a fan of cinnamon, use mace, allspice, cardamom, or cloves, etc. Use brown sugar instead of white sugar but be sure to adjust for sweetness.

Last word, if need be, you can make this apple walnut tart in a 9-inch-deep pie pan. Presentation will be different. I truly hope you bake this tart real soon. Grab some whipped cream or ice cream and enjoy. You’ll love it as much as I do. Happy Baking!

Apple Walnut Tart

If you make this recipe, like or leave a message below, #chowdownlowdown, @chowdownlowdown, or @michelleheyden.

 

Apple Walnut Tart

4 cups peeled, diced apples (3 large Granny Smith)

3 T. cornstarch

1/2 to 3/4 cup granulated sugar, to taste

3/4 t. ground cinnamon

1/4 t. ground nutmeg

1/4 t. sea salt

Juice of half lemon

1/2 cup chopped toasted walnuts

3 T. softened butter

1 package Pillsbury pie crust, (2-crust)

Heavy cream or egg wash, for brushing top

Cinnamon sugar, for topping, optional

 

Heat oven to 350 degrees. Prepare a 9” deep removable bottom tart pan by placing one crust in pan and set aside.

In a large bowl, combine diced apples, cornstarch, sugar, cinnamon, nutmeg, salt, lemon and walnuts.

Spoon apple mixture evenly into tart pan and dab butter over apples.

Using remaining crust, place crust over apples and tuck top crust behind other crust. Flute edges of crust to seal in apples. Brush with egg wash or heavy cream and sprinkle top with cinnamon sugar.

Place tart pan on a baking sheet to catch any juices.

Bake for 45 to 50 minutes until golden brown.

If crust is browning too quickly, cover with foil and continue baking.

Allow tart to cool completely on wire rack.

To serve, carefully run a knife around edges and press from the bottom to remove tart to a serving platter. Cut in wedges and serve as desired. Enjoy!

 

Makes 8 servings.