Apple Walnut Tart
By PutoPinoy on Sunday, November 28, 2010 At
Sunday, November 28, 2010
This one's loaded with apple slices, walnut chunks, and raisins. Serve it with the works for an unforgettable meal-ender.
For the crust:
For the crust:
- 4 cups flour
- 3/4 cup butter
- 1/3 cup shortening
- 1/4 Vi cup sugar
- l teaspoon salt
- 1/2 cup fruit juice
- 7 apples, peeled and sliced
- 1 1/2 cups sugar
- 1/2 cup flour finely grated cheese
- 1 tablespoon lemon rind
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 3/4 cup raisins
- 1/2 cup broken walnuts
- 1/2 cup butter
- 1 tablespoon lemon juice
- eggwash (1 egg beaten, mixed with 2 tablespoons water)
- Mix all ingredients for the crust (except fruit juice) with a pastry blender or a food processor until grainy in consistency.
- Pour in fruit juice a tablespoon at a time until you can form the mixture into a ball of dough.
- Divide the dough into 2 portions and form each into a ball. Wrap dough balls in wax paper and chill for 30 minutes.
- Preheat oven to 375°F.
- Prepare the filling: Combine all ingredients for the filling (except butter and lemon juice) in a heavy-bottom saucepan. Cook over low flame until well blended. The apples must be well-coated with a thick syrup-like coating. Remove from flame and add butter and lemon juice.
- Roll out half of 1 dough ball to fill the base of a 4- by 8-inch rectangular tart pan. Spoon filling onto the crust and cover with remaining dough. Repeat with the other dough ball to make two tarts. You can also use a tart ring or any size of tart pan you have on hand.
- Brush the top of the dough with eggwash and bake for 40 minutes. Serve warm with whipped cream, vanilla ice cream, or butterscotch syrup on the side.
