Apple Walnut Tart

Submitted by SusieQusie

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

 

• Ready In: 1hr 40mins
• Ingredients: 9
• Yields: 1 9inch tart

ingredients

• 1 sweet tart crust (see Mean Chef's Sweet Tart Dough)
• 2 tablespoons apricot preserves, thinned with water
• 4 granny smith apples
• 2 teaspoons lemon juice
• 1⁄2 cup walnuts, coarsely chopped
• 2⁄3 cup sugar
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, softened

directions

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. Peel, core and slice apples.
3. Sprinkle with lemon juice.
4. Arrange apple slices in tart shell.
5. Scatter walnuts on top of fruit.
6. Combine sugar, flour and cinnamon in small bowl.
7. Add butter and work with fingers to form a crumb topping.
8. Sprinkle over tart.
9. Bake at 400 for about 40 minutes or until top is golden brown.

Reviews

[L-Burden]

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!

 

[MsBindy]

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.

 

[BluMing]

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!

 

[Galley Wench]

EXCELLENT!!!!!!!!! Only problem was we didn't have any vanilla ice cream! I had phyllo dough in the freezer and used it instead of the sweet tart crust. . . next time I'll make the sweet tart crust! Thanks Susie for sharing!