Applewalnuttart Recipes

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.

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.

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.

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!

Steps:

• Press store bought shells into a 9 inch tart pan. Place a sheet of parchment paper over the top. Add 2 cups of beans. Bake shell for 10 minutes, remove parchment and beans and bake another 5 minutes until set.
• Boil sugar and water until it bubbles and changes color. Scald cream in separate pan. Add the hot cream to the hot sugar mixture. Let new mixture boil a few minutes together. Wait until cool. Beat egg and yolk together and add to the cooled cream. Add melted butter and vanilla. Pour walnuts into the tart. Pour mixture over that. Bake tart at 350 degrees F for 40 minutes.
• Once cooled boil water and place metal bowl on top (creating a double boiler effect). When boiling turn off heat. Melt chocolate (heat from steam will melt chocolate) and spoon it over tart by drizzling it back and forth.

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.

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.

Steps:

• For pastry: Combine flour and sugar in large bowl; cut in butter until mixture resembles coarse meal.
• Blend in yolks and vanilla; gather dough into a ball.
• Turn out onto lightly-floured surface.
• Using heel of hand, smear dough a little at a time across surface to blend butter and flour thoroughly.
• Flatten into disk.
• Wrap and refrigerate 1 hour.
• Preheat oven to 390F.
• Roll dough out between sheets of wax paper to thickness of 1/8 inch.
• Fit into 11 inch tart pan and trim edges.
• Pierce shell all over with fork.
• Line with foil and fill with pie weights or dry beans.
• Bake until pastry is set, about 10 minutes.
• Reduce oven temperature to 350F.
• Remove pie weights and foil.
• Bake until crust is golden-brown, about 10 minutes.
• Reduce oven temperature to 300F.
• Blend all filling ingredients.
• Pour into crust.
• Bake until filling is set and looks dry, about 35 minutes.
• Cool and decorate with walnut halves.
• This is sublime served warm with a scoop of walnut ice cream melting over top.

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.

Steps:

• In bowl, combine the walnuts, brown sugar, egg, milk 1 T butter, vanilla and 1/4 t lemon juice.
• Line a 9-inch pie plate with bottom pastry; trim even with edge of plate.
• Spread nut mixture over crust.
• In 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 lattice crust, if desired.
• Trim, seal and flute edges.
• Brush top with additional milk, if desired.
• Bake at 375 degrees for 50-60 minutes or until golden brown.
• Serve warm.

Steps:

• Preheat oven to 400°F. Transfer crust to 9-inch tart pan with removable bottom, folding in overhang to form double-thick sides. Freeze crust while preparing filling.
• Whisk cream, sugar, corn syrup, vanilla, and cinnamon in heavy large saucepan. Stir in walnuts. Simmer over medium heat until mixture is bubbling and darkens slightly, stirring until sugar dissolves, about 3 minutes. Spread filling evenly in crust. Bake tart until filling is deep golden brown and crust is golden, about 25 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Remove tart from pan and serve.

Steps:

• To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
• Cut in butter or margarine and shortening until mixture is crumbly.
• Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
• Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
• To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
• On a lightly floured board, roll pastry disks to 1/16" thick.
• Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.

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.