Wischefskis Walnut Apple Tart 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:

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

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.

Steps:

• Heat oven to 350 degrees F. Toss apple slices, 1/4 cup brown sugar and cinnamon in large bowl until evenly coated. Arrange apples in pie crust. Whisk sweetened condensed milk and melted butter in same bowl until smooth. Pour evenly over apples. Bake 30 minutes.
• Combine remaining 1/3 cup brown sugar and flour in medium bowl. Cut in 2 tablespoons cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over pie.
• Bake an additional 35 to 40 minutes or until apples are tender and topping is golden brown. Cool completely on wire rack.

Steps:

• In a large bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack.

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:

• To make the dough, put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until the dough begins to pull away from the sides of the bowl. (Add water a teaspoon at a time if the dough seems too dry.) Wrap the dough in plastic wrap and refrigerate for 1 hour.
• On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ease it into a 10-inch tart pan. Trim the edges. Refrigerate for at least 30 minutes.
• Preheat the oven to 325 degrees. Spread the chilled crust with the frangipani. Peel, halve, core and thinly slice the apples. Fan the apples over the frangipani. Combine the sugar and the cinnamon in a small cup, mix well and sprinkle over the apples. Bake until the crust is browned and the apples are soft, about 40 to 50 minutes. Remove from the oven and cool.
• Remove the tart from the pan. Warm the apple jelly in a small saucepan over low heat until it is just melted. Brush the hot jelly over the surface of the tart. Brush the crust with jelly and dust the crust with ground walnuts. Dust the crust again with powdered sugar. Slice and serve.

Steps:

• Follow directions for Mean Chef's Sweet tart Dough. When done shape dough into a disk and wrap in a zip-lock bag or plastic wrap (Remember to leave space if using plastic wrap). Put in cabinet for 1 hour.
• In a large bowl, combine sugar, flour, cinnamon, and nutmeg, stir. Add thin apple slices, lemon juice and walnuts(toast walnuts in oven for a while, also add a teaspoon of honey to them). Toss until apples are combined. Set aside.
• OR.
• (Optional) bring large saucepan to medium heat and add sugars, cinnamon, and butter. Stir in apples. Sautee until moist but not entirely soft. To long and they wiil detererate in the oven. Keep the left over juice and keep warm.
• On a lightly floured surface, parchment paper works great, roll out dough until the dough is 1/2 cm thick. Cut 1/3 of dough off and put aside. With the other 2/3, spread the dough on the bottom of the tart pan and cut off the extra. Transfer apple mixture to pan. Make sure the apples are spread evenly. With the remaining 1/4 of dough, make the top layer and trim off extra (I usually make the lattice top, the spoke wheel disgn with a flowers or leaves, just for decoration). Cut several slits in the top crust before baking, allowing steam to escape. Brush top in with milk and sugar mixture, 1 teaspoon of sugar.
• To prevent outer crust from burning, cover with foil. Bake at 375 degrees for 45 to 50 minutes or until golden brown. Make sure the filling is bubbling. Set on rack. Spread extra sautee juice on top of top crust for extra taste.
• Serve immediately.