Best Apple Walnut Tart With Datenut Crust Recipes

APPLE WALNUT TART

Steps:

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

APPLE WALNUT TART WITH DATE/NUT CRUST

Steps:

• First make the date/nut crust -- best to do in 2 batches in your blender or food processor.
• Add 1 1/4 cups walnuts with 1 1/4 cups dates in blender or processor and pulse for 40 secons until coarse. Remove and add the remainder of nuts and dates and repeat process.
• Press in 9-inch tart pan. Put aside.
• Tart Directions:.
• Squeeze the juice of 1 lemon and add to the 2 Celsius water.
• Slice cored apples into fourths. Slice crosswide into 1/4 " slices.
• Put in lemon water and drain in a colander when all apples are sliced.
• Place apples in a large skillet and add the apple juice, honey, raisons, cinnamon, allspice, and cloves. Cook about 10 minutes over medium heat, stirring frequently.
• Remove apples with a slotted spoon to a bowl and cool completely.
• Reduce liquid to about half. Remove from heat and cool.
• Spread apples over crust. Brush syrup over the apples. Chill at least 2 hours.
• Enjoy!

RUSTIC APPLE TART WITH HONEY, DATES, AND NUTS

Steps:

• For crust:
• Combine flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until mixture resembles coarse meal. Mix 3 tablespoons ice water and vinegar in small bowl. Pour over flour mixture. Stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes.
• For filling:
• Melt butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and almost tender, about 15 minutes. Reduce heat to medium; mix in cardamom. Pour 1/3 cup honey over and cook 1 minute.
• Position rack in top third of oven; preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of paper. Sprinkle crust evenly with nuts. Replace paper atop crust and roll to 13-inch round, embedding nuts in dough (crust will be thin). Invert crust onto rimless baking sheet. Remove top paper. Spoon half of apple mixture over crust, leaving 2-inch plain border. Sprinkle dates over apples. Top with remaining apple mixture. Using paper as aid, fold outer edge of crust over apples (dough is delicate; press together any tears). Whisk egg and milk in bowl. Brush edges generously with egg mixture. Sprinkle crust and apples with raw sugar.
• Bake tart until crust begins to brown, about 15 minutes. Reduce heat to 375°F; bake until crust is golden brown, about 10 minutes longer. Loosen tart from parchment paper with spatula. Cool on baking sheet until warm, about 45 minutes.
• Beat cream and 2 tablespoons honey in large bowl until peaks form.
• Slide 9-inch-diameter removable tart pan bottom under tart and transfer to platter. Serve with honeyed whipped cream.