By SusieQusie on November 18, 2002
Photo by Galley Wench
Photo by Galley Wench
"Adopted from Recipezaar account 9/15/2006. Recipe courtesy of Mean Chef."
Serving Size: 1 (1058 g)
Servings Per Recipe: 1
"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!"
"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."
"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!"
"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!"