RUSTIC APPLE AND WALNUT TART

They say the simplest things are often the best. That's certainly true of this rustic apple and walnut tart – no fuss, no tin required, so simple, with uncomplicated ingredients, and the result is as delicious as it is indulgent.

Ingredients: 

For the dough:

  – 250 g of flour

  – 50 g of starch

  – 150g of butter at room temperature

  – 70 g of sugar

  – 1 egg

  – 1 pinch of salt

For the garnish:

 – 3 large apples (approximately 450g)

 – 50g of brown sugar

 – 50g of crushed walnuts

 – 1/2 tsp cinnamon

 – 1 tbsp melted butter + 1/4 tsp cinnamon for brushing the apples

 Preparing the dough:

 In the bowl of a food processor, cream the softened butter with the sugar. Incorporate the egg, then the cornstarch and flour. Form into a ball, wrap in plastic wrap, and refrigerate while preparing the filling.

 You can perfectly well do it by hand. In this case, don't overwork the dough; just gather it together and then flatten it with the palm of your hand to make it homogeneous, then shape it into a ball and refrigerate.

Peel and grate 2 apples, then place them in a pan with the brown sugar and cinnamon over medium heat, stirring occasionally until the apples caramelize. Add the chopped walnuts, stir, cook for one minute, then remove from the heat and let cool.

Preheat the oven to 180°.

Remove the dough from the refrigerator and roll it out on a sheet of baking paper using a rolling pin to obtain a circle.

Spread the apple and walnut mixture on top, leaving a 4 cm border of dough. You can use a ring mold to help you, as shown in the photos.

Peel and core the third apple, cut into very thin slices and then arrange nicely on top of the layer of grated apples.

Fold the edges of the pastry over the apples to enclose the tart.

Brush the apple slices with the melted butter and cinnamon mixture.

Scatter the coarsely crushed walnuts on top.

Bake for 40 minutes, checking the progress.

Allow to cool slightly before serving.

You can brush the edges with a little milk to get a nice color when baking or sprinkle them with icing sugar before serving.

This tart is best enjoyed warm.

It's always a pleasure to publish a new recipe and to have you join me in my kitchen.

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