Beth's Apple Walnut Tart Recipe | ENTERTAINING WITH BETH


#entertainingwithbeth Learn how to make my delicious Apple Walnut Tart recipe. A great pie recipe for Thanksgiving dinner! SUBSCRIBE for more great recipes! SUBSCRIBE to my gardening channel! VISIT MY WEBSITE FOR PRINTABLE RECIPES: YOU CAN FIND THE COOKIE CUTTERS HERE! (These links go to amazon where I am an affiliate partner) PUMPKIN PIE SPICE HERE: BETH'S APPLE WALNUT TART Serves 8 INGREDIENTS: For Crust base: 1 ¼ cups (150g) flour 3 tbsp (31 g) powdered sugar ½ tsp (2.5 ml) salt ½ cup (120 g) butter, chilled and diced into cubes 1 egg yolk and egg white separated 2 tbsp (30 ml) ice water For decorative leaves: 1 ¼ cups (150g) flour 3 tbsp (31 g) powdered sugar ½ tsp (2.5 ml) salt ½ cup (120 g) butter, chilled and diced into cubes 1 egg yolk and egg white separated 2 tbsp (30 ml) ice water Filling: ½ cup (120 ml) unsweetened apple sauce 3 cups (450g) gala apples, skin on, diced (approximately 3 apples) 2 tbsp (23 g) brown sugar 1 ½ tsp (7.5ml) pumpkin pie spice 2 tsp (10 ml) fresh lemon juice 2 tbsp (30 ml) water 1 tbsp (7 g) cornstarch (or cornflour) ½ cup (75 g) chopped walnuts 1 tbsp (15 g) butter diced Garnish: 1 egg white a dusting of powdered sugar Calvados Whipped Cream: 2 cups (475 ml) heavy cream 2 tbsp (13 g) powdered sugar ½ tsp (2.5ml) vanilla extract 2 tsp (10 ml) Calvados METHOD: In the bowl of a food process combine flour, powdered sugar and salt, pulse to combine. Then slowly add butter pulsing until a coarse meal forms. In a small bowl whisk, together the egg yolk and ice water and then slowly add this mixture to the food processor pulsing until a dough ball forms. Turn dough out onto a floured surface, flatten into a disk and wrap in plastic wrap. Chill in refrigerator for at least 1 hour. (you will make this dough twice, 1 for crust and 1 for decorative topping. This can be done the day before) Preheat heat oven to 400F (200C) Once dough is chilled, roll out 1 disk to 1/8" thickness and fit into a removable bottom tart tin. Trim edges of dough around rim and then fold crust into tin to create a double crust and trim edges. Place in freezer until ready to fill. Meanwhile, in a large bowl add apples, brown sugar, pumpkin pie spice, fresh lemon juice, cornstarch and water. Toss to combine. Then add walnuts and toss to coat. Set filling aside. Then roll out second disk to 1/8 inch (3 mm) thickness and cut out favorite fall shapes (leaves, acorns etc) transfer shapes to a baking sheet lined with parchment paper. Remove tart shell from freezer. Add ½ cup of apple sauce to bottom of the shell, smoothing out to cover the bottom of the surface. Add apple filling on top, smoothing out to form an even layer. Tuck in diced butter in and around the apples, burying it under the apples. Add decorative shapes on top. Brush shapes lightly with egg white. Bake at 400F (200C) for 15 mins. Then reduce temperature to 350F (175C) and bake for another 15 minutes. Allow to cool completely. Remove from tin and dust lightly with powdered sugar. Serve with homemade whipped cream. For whipped cream, combine cream, sugar, vanilla and calvados, in an electric mixer, whip on high until soft peaks form. Keep refrigerated until ready to use. Serve with tart! Enjoy! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

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