APPLE WALNUT TART WITH DATE/NUT CRUST
This comes from The World's Healthiest Foods website. It is indeed very good for us and it tastes wonderful! Prep time does not include chill time. Your home will smell heavenly while you are cooking the apple mixture!
Provided by Debaylady
Categories Tarts
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 390.7, Fat 24.1, SaturatedFat 2.3, Sodium 5.2, Carbohydrate 45.3, Fiber 6.6, Sugar 34.1, Protein 6.6
APPLE WALNUT TART
Make and share this Apple Walnut Tart recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h40m
Yield 1 9inch tart
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1809.2, Fat 85.6, SaturatedFat 33, Cholesterol 122.1, Sodium 30, Carbohydrate 269.1, Fiber 18.8, Sugar 207.3, Protein 14.4
APPLE RAISIN TART
Provided by Anne Burrell
Time 2h50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Crust: Combine the butter, flour and salt in the food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Filling: Cook's Note: Enough for 2 tarts. It's easier to make a larger quantity and it will last in the refrigerator for months.)
- In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed. Gradually add the flour. Once the flour is incorporated, add the eggs, 1 at a time. Beat in the vanilla bean seeds.
- Apples: In a large saute pan over medium heat, melt the butter. Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes. Pull the pan off the burner and add the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins and reserve.
- Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
- Dust a clean work surface with flour. Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides. Schmear half of the filling into the bottom of the tart pan and top with the apple mixture. Fold the dough overhang over the top of the apples. Brush the dough with the egg wash. Refrigerate the other half of the filling for another use.
- Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes. Remove the tart from the oven, cut into wedges and serve.
APPLE AND WALNUT TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
- In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
- In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
- To serve, while still warm cut into squares or wedges and serve with ice cream.
APPLE TART WITH TOSSED GREENS, CANDIED WALNUTS AND SHERRY VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Clean the greens and dry them with paper towels and/or a salad spinner to remove excess moisture.
- Preheat oven to 400 degrees F.
- Lay the pastry on a parchment lined baking sheet, and cut into 6 (4-inch) circles, removing the excess dough. In a small bowl toss the apple slices with cinnamon, nutmeg, brown sugar and juice. Brush the puff pastry with the egg wash and arrange the apple slices daisy-petal style on top of each circle. Bake for 12 to 15 minutes, remove to a rack and let cool.
- Place the vinegar, onion, chives, and oil in a container and shake to combine. Toss the greens, tomatoes and candied walnuts in the dressing to coat, and season with salt and pepper.
- Arrange the seasoned greens on top of the puff pastry and serve immediately.
APPLE-WALNUT GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
- Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
- Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
- Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
- Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.
APPLE WALNUT SNACK CAKE
Our state has many outstanding apple orchards. I've tried many apple recipes and this is one of my favorites. It's great for company.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the eggs, sugar, milk and vanilla. Combine the flour, cinnamon, baking powder and salt; add to egg mixture and mix well. Stir in the apples and walnuts. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into squares. Serve with whipped topping if desired.
Nutrition Facts : Calories 225 calories, Fat 7g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 122mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
APPLE WALNUT TORTE
Provided by Melissa Roberts
Categories Food Processor Mixer Dessert Bake Thanksgiving Apple Walnut Winter Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F with rack in middle.
- Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
- Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
- Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
- Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
- Pulse walnuts with remaining cup sugar in a food processor until finely ground.
- Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
- Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
- Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.
APPLE SHORTBREAD TART
This delicious Apple Tart is an easy way to use up your apples. Wonderful served warm with ice cream.
Provided by Kimke
Categories Tarts
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Place the dry ingredients for the crust in a large bowl and blend them.
- Add the butter, egg yolk, and cream.
- Using your hands, work the mixture quickly until it is crumbly.
- Press it into the bottom of a 9-inch spring form pan.
- For the filling, arrange the apples in a pattern over the dough.
- Mix the rest of the filling ingredients together until crumbly.
- Sprinkle this over the apples.
- Bake for about 40 minutes.
APPLE-AND-BLACK-WALNUT-FRANGIPANI TART
The versatile black walnut can enhance any menu -- from the first course to dessert.
Provided by Molly O'Neill
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the dough, put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until the dough begins to pull away from the sides of the bowl. (Add water a teaspoon at a time if the dough seems too dry.) Wrap the dough in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ease it into a 10-inch tart pan. Trim the edges. Refrigerate for at least 30 minutes.
- Preheat the oven to 325 degrees. Spread the chilled crust with the frangipani. Peel, halve, core and thinly slice the apples. Fan the apples over the frangipani. Combine the sugar and the cinnamon in a small cup, mix well and sprinkle over the apples. Bake until the crust is browned and the apples are soft, about 40 to 50 minutes. Remove from the oven and cool.
- Remove the tart from the pan. Warm the apple jelly in a small saucepan over low heat until it is just melted. Brush the hot jelly over the surface of the tart. Brush the crust with jelly and dust the crust with ground walnuts. Dust the crust again with powdered sugar. Slice and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 89 milligrams, Sugar 29 grams, TransFat 0 grams
RUSSIAN APPLE TART
Amazing Russian apple tart from my grandma's collection. Thin, crispy crust topped with sweet apples with a great cinnamon and lemon flavor.
Provided by Natalia
Categories Fruit Tarts
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
- Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
- Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
- Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
- Bake in the preheated oven for 30 minutes.
- While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
- Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
- To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 45.6 g, Cholesterol 40.9 mg, Fat 13.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 12.6 mg, Sugar 24.4 g
APPLE-WALNUT CAKE
Provided by Sandra Rudloff
Categories Cake Fruit Nut Dessert Bake Quick & Easy Apple Walnut Fall Winter Christmas Eve Bon Appétit California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter and flour 8x8x2-inch baking pan. Mix diced apples, sugar, butter and egg in large bowl to blend. Sift flour, cinnamon, baking soda and salt over. Add chopped walnuts; mix thoroughly. Transfer mixture to prepared pan.
- Bake until cake is brown and crusty on top and tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
WALNUT TART
Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.
Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.
WALNUT CARAMEL TART
Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h5m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.
- Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.
- To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.
- Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.
Nutrition Facts : Calories 539 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
APPLE WALNUT BARS
If you need a homespun snack or bake sale treat that can be assembled in a hurry, try these moist nutty bars. The squares are sweet, flavorful and loaded with chopped apple and nuts. Best of all, they won't break the bank because they cost only 15¢ per bar. -Jennifer Dzubinski San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, just until combined. Stir in apple and walnuts., Pour into a greased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 171 calories, Fat 9g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 114mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
WALNUT APPLE DESSERT
The neighbor who shared this recipe with me predicted that I'd serve it often, just as she has for more than 30 years. It's easy to put together and is wonderfully fruity. I like to serve it with ice cream or a dollop of whipped cream. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place apples in a greased 13x9-in. baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. In a bowl, cream butter and remaining brown sugar. Beat in eggs. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts., Bake at 350° for 45-55 minutes or until the apples are tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 362 calories, Fat 17g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 136mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE WALNUT PIE
My family is fond of any treat featuring apples, but this pie is the one they like best. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. Everyone agrees the flavor of nuts pairs well with apples in this fall favorite. -Evonne Wurmnest, Normal, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 468 calories, Fat 24g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 325mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
APPLE WALNUT CAKE
This slightly spicy cake is better if you use butter and it's delicious warmed up the next morning.
Provided by JEWELJAY
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
- Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
- Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
- Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 75.2 g, Cholesterol 104.6 mg, Fat 28 g, Fiber 2.7 g, Protein 7.8 g, SaturatedFat 12.9 g, Sodium 564.9 mg, Sugar 44.1 g
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RUSTIC APPLE WALNUT TART - HOOSIER HOMEMADE
From hoosierhomemade.com
4.8/5 (4)Estimated Reading Time 3 minsServings 6Total Time 1 hr 5 mins
- FILLING - in a large bowl, add apples and toss with lemon juice, add 1/4 cup granulated sugar, brown sugar, flour, raisins and spices, stir until well coated
- CRUST - cut 1 crust in half, and combine with another crust into a ball, roll out on a lightly floured surface to 12-14 inches and about 1/8 inch thick, does not have to be round
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3.5/5 (52)Total Time 50 minsServings 4Calories 506 per serving
- Cut the puff pastry into 4 squares. Line 4 cups of a muffin tin with the squares, allowing the corners to stick out.
- In a small bowl, combine the apple, walnuts, and brown sugar. Divide the mixture among the puff pastry squares and bake until the crusts are golden brown, 22 to 25 minutes. Let cool for 10 minutes before removing from the tin.
- Meanwhile, in a medium bowl, beat the cream and confectioners' sugar until soft peaks form. Serve with the tarts.
APPLE AND WALNUT CREAM TART RECIPE - PATRICK O'CONNELL
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- In a bowl, stir the 1 1/3 cups flour with the sugar and salt. Using your fingers, rub the butter and shortening into the flour until the mixture resembles coarse crumbs. Sprinkle the ice water on top and stir just until combined. If the dough is sticky, work in 1 more tablespoon of flour. Shape the dough into a ball and pat it out to a 6-inch disk. Wrap in wax paper and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 400°. On a lightly floured surface, roll out the dough to a 13-inch circle. Transfer the dough to an 11-by-1-inch tart pan with a removable bottom. Trim the overhang flush with the rim and prick the bottom all over with a fork. Butter a large piece of foil, set it buttered side down on the dough and fill with rice or pie weights. Bake for about 20 minutes, or until the edges are golden. Remove the foil and weights and bake for about 5 minutes longer until the bottom is just cooked through. Let cool slightly. Lower the oven temperature to 375°.
- In a food processor, pulse the walnuts until finely ground but not pasty. In a medium bowl, beat the butter with 1/3 cup of the sugar. Beat in the egg, rum and flour until blended. Fold in the walnuts; the mixture may look curdled, but it won't affect the tart.
- Peel, halve and core the apples and cut them lengthwise into 1/8-inch slices. Transfer to a medium bowl and toss with the lemon juice, cinnamon and nutmeg.
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