Apple and Walnut Cream Tart
Food & Wine 1995
Food & Wine Books, Editorial Director: Judith Hill, 1995,
American Express Publishing Corp.

“A layer of ground walnuts adds a fresh nutty flavor to this elegant
dessert, served at The Inn at Little Washington in Washington, Virginia.”

Wine Recommendation: The warm fruit and nut flavors are the perfect
foil for a classic sweet Sauternes. Look for a 1988, such as Château
Clos Haut-Peyraguey or Château Doisy-Vedrines.

8 servings

Pastry:
About 1 1/3 cups sifted all-purpose flour
Pinch of sugar
Pinch of salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold vegetable shortening
3 tablespoons ice water

Filling:
3/4 cup walnuts (about 3 ounces)
4 tablespoons unsalted butter, at room temperature
1/3 cup plus 2 tablespoons sugar
1 large egg
2 tablespoon dark rum
1 tablespoons all-purpose flour
3 large Granny Smith apples
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
2 tablespoons apple jelly or apricot jam

1. Make the pastry: 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 until just combined. If the dough is sticky, work in 1 more table-
spoon 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.
2. Preheat the oven to 400 degrees F. 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
degrees F.
3. Meanwhile, make the filling: 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 ground walnuts; the mixture may look curdled, but it won’t
affect the tart.
4. 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.
5. Spread the walnut mixture evenly in the tart shell. Arrange the apple
slices on top in concentric circles and sprinkle with the remaining 2
tablespoons sugar. Bake the tart for about 35 minutes, or until the
apples are browned at the edges and tender when pierced with a
knife. Let cool slightly on rack.
6. In a small saucepan, melt the apple jelly over low heat, stirring until smooth. (If using apricot jam, strain it after melting.) Brush the
apples with the jelly.

Make ahead: The tart can be kept at room temperature for up to 4
hours. It can be rewarmed gently in a 325-degree F oven. Remove
the sides of the pan and serve the tart warm.
- Patrick O’Connell
 

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