Apple Walnuts Tart

Helena Radulovic Toffolon
Oct 15, 2021
5 min read

Updated: Jul 7

Apple Walnuts Tart

Deliciously Nutty Apple Walnut Tart Recipe

Deliciously Nutty Apple Walnut Tart Recipe

I am a big fan of cake and Italian dough, and I have been making their specialties for years. My passion for baking has led me to experiment with various flavors and textures, but one of my all-time favorites is this delightful dessert featuring a perfect blend of apple and walnut cream.
This tart not only showcases the sweet and tart flavors of fresh apples but also incorporates the rich, earthy taste of walnuts, creating a harmonious balance that is simply irresistible.
The crust of this tart is a culinary masterpiece in itself. It is crafted from a traditional Italian dough that is both crispy and soft, providing the ideal base for the luscious filling.
When baked, the crust achieves a golden-brown hue that adds to the visual appeal of the dessert. The combination of butter and flour in the dough gives it that melt-in-your-mouth quality, making each bite a truly pleasurable experience. The contrast between the crunchy texture of the walnuts and the tender, juicy apples enhances the overall enjoyment of this dessert
.As you prepare this tart, you will find that the process is not only straightforward but also immensely rewarding. The aroma that fills your kitchen while the tart is baking is enough to make anyone’s mouth water in anticipation.
Once it’s out of the oven and cooled slightly, you can dust it with a sprinkle of powdered sugar or serve it with a dollop of whipped cream for an extra touch of indulgence. This dessert is perfect for gatherings, celebrations, or simply as a comforting treat to enjoy at home.

Conclusion

Be sure to make it because the recipe is great! I encourage you to gather your ingredients and follow the recipe closely for the best results. Each step is designed to bring out the flavors and textures that make this tart a standout dessert. Whether you are a seasoned baker or a novice in the kitchen, this apple walnut tart will impress your family and friends, leaving them asking for seconds. So roll up your sleeves, and get ready to create a dessert that is not only delicious but also a testament to the joys of baking!

Ingredients: mold 28 cm ( 25 cm width of the bottom of the tray with sides is 28 cm), very easy /standing dough 40 min/cooking time : 80 min/total time: 120 min.

Shortcrust pastry:

530 g of flour 00+ 1 Tbsp for the work surface
2 whole eggs/ room temperature
1 egg yolk/ room temperature
180 g of butter/at room temperature in thin pieces
120 g of granulated sugar
1 teaspoon of baking powder
pinch of salt
1 lemon peel/ grated
1 tsp vanilla extract

Apple, Walnut Dressing:

4 apple/ grated
1 lemon juice/filtered
260 g of walnuts/ ground
3 Tbsp granulated sugar

For Sprinkle:

1 scrambled egg for coating before baking
powdered sugar

apple-walnuts-tart-in-round-mold — **Apple Walnuts Tart**

Preparation:

Dough:

Pour the butter and sugar into a deep plastic bowl, beat well with a mixer until the mixture becomes compact, add eggs, yolk, a pinch of salt, grated lemon peel, vanilla extract and mix again.
After that, put the mixer attachment for a stronger dough on the mixer. Gradually add flour mixed with baking powder, stir until the mixture becomes compact, and then proceed to mix with your hands on the floured surface of the worktop.
The dough must be compactly even and smooth.
Then make a ball of dough and wrap it in nylon foil and let it stand for 40 minutes in the fridge.
During that time, prepare Apple walnuts dressing.

Apple Walnuts Dressing:

During this time, wash and peel the apples, remove the seeds.
Grate the apples, pour lemon juice over them and mix well.
Pour apples into a deep pot. Add 3 tablespoons of sugar, vanilla sugar (if the apples are sweet, add 2 full tablespoons of sugar, I have used green apples). Pour the walnuts when the cream becomes thicker and the liquid disappears, stir well mixture and cook for 5 minutes more.
Do everything over a moderate heat, stirring occasionally.
Allow the cream to cool for 30 minutes.

Processing:

Take a round mold of 28 cm, coat it with butter and flour, evenly. Shake off excess flour.
Take the dough out of the fridge, put a baking paper on the work surface, add the dough. On top of the dough, add again baking paper. With the help of a rolling pin, roll out the dough to a thickness of 7-8 mm.
When the dough is ready, separate the paper from the surface of the dough, transfer it to the mold with the help of another paper. After that, remove the paper and start forming the dough into a mold.
Stick the dough to the edges of the mold with your hands and press it gently by hand from all sides evenly.
Remove the excess dough from the edges of the mold with the help of a knife.
Prick the dough with a fork, without edges.
Pour the prepared cold apple cream with walnuts over the dough and smooth it well.
Make a ball again from the rest of the dough, roll it out with a rolling pin, cut it into strips up to 1-1.5 cm thick.
Arrange the strips diagonally, like the second row, one over the other.
Preheat the oven to 180 °C.
During this time, if desired, with the help of a brush spread the strips with 1 beaten egg. I do this regularly, and it gives a nice color to this pie.
Bake the cake in an oven heated to 180 °C for 25–30 minutes.
Put aluminum foil as needed if your oven is working harder 15 minutes before the end.
Turn the mold from time to time in the oven while it is baking.
The cake must get an impressive golden yellow-brown color.
Leave the finished cake to cool in the oven with the door open.
Cooled cake, sprinkled with powdered sugar.