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    You are in: Home / Recipes / Apple Walnut Tart Recipe
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    Apple Walnut Tart

    Apple Walnut Tart. Photo by Galley Wench

    1/1 Photo of Apple Walnut Tart

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    1 hrs

    40 mins

    SusieQusie's Note:

    Adopted from Recipezaar account 9/15/2006. Recipe courtesy of Mean Chef.

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    Ingredients:

    Yield:

    9inch t ...

    Units: US | Metric

    Directions:

    1. 1
      Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.).
    2. 2
      Peel, core and slice apples.
    3. 3
      Sprinkle with lemon juice.
    4. 4
      Arrange apple slices in tart shell.
    5. 5
      Scatter walnuts on top of fruit.
    6. 6
      Combine sugar, flour and cinnamon in small bowl.
    7. 7
      Add butter and work with fingers to form a crumb topping.
    8. 8
      Sprinkle over tart.
    9. 9
      Bake at 400 for about 40 minutes or until top is golden brown.

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    Ratings & Reviews:

    • on March 23, 2008

      55

      This was DELICIOUS! I had a bunch of apples that I needed to use up, and this was the perfect way. I used a frozen pie crust, but other than that, I followed the recipe exactly. Hubby loved it too. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2007

      55

      This was a great tart!! I was debating whether it is "Outstanding" or "Great". The taste is outstanding. I had 2 minor problems with preparation. First, I used Mean Chef's Sweet Tart dough, as suggested. My dilemma was that I did not know at what temp and how long to prebake the tart shell, per step 1. I decided on 350 for 15 minutes. I don't think that was really enough, as the bottom of the shell ended up a bit soggy. My second technical difficulty was that I seemed to have too much 'filling' for a 9" tart pan. I even used fairly small apples. What this meant is that I had a pretty well heaped pile of apples in my tart shell. Then I had to scatter on the walnuts and then the topping. I think because of the very domed shape, the topping ended up being rather thick in parts. This made it a little difficult to slice up nicely. I think I shall either find a larger tart pan, use less apples, or maybe even mix a little of the walnuts and topping into the apples for the bottom layer. Despite what sounds like compaints, please do not consider them so. These were really just a few minor items that are easily fixed.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2007

      55

      This recipe was outstanding. It gets even better after two days in the refridgerator. I will make it two days in advance next time before we plan on eating it. The topping is not too sweet and a perfect balance with the tart apples.The sweet tart dough recipe makes 2 crusts and I still think the crust was a little thick. so I will modify that as well.I didn't have apricot jam so I used some fig jam. This is a keeper and my guests raved about it. Thank you SusieQ for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Apple Walnut Tart

    Serving Size: 1 (1058 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1809.2
     
    Calories from Fat 770
    42%
    Total Fat 85.5 g
    131%
    Saturated Fat 32.9 g
    164%
    Cholesterol 122.1 mg
    40%
    Sodium 29.9 mg
    1%
    Total Carbohydrate 269.0 g
    89%
    Dietary Fiber 18.7 g
    75%
    Sugars 207.2 g
    829%
    Protein 14.4 g
    28%

    The following items or measurements are not included:

    sweet tart crust

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