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.

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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 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.
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 re-warmed 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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