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Apple Walnut Cranberry Tart Recipe

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3.9 from 26 reviews

  • Author: Ava
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Apple Walnut Cranberry Tart is a delightful blend of tart Granny Smith apples, crunchy walnuts, and sweet dried cranberries baked into a buttery walnut-infused pastry crust. The tart features a creamy, slightly sweet walnut cream filling that complements the fresh fruit and nut combination. Perfect for autumn or holiday gatherings, the tart is best served warm with vanilla or cinnamon ice cream, providing a cozy and elegant dessert option.

Ingredients

For the Filling

  • 1½ cups walnuts, toasted and roughly chopped
  • 1 cup heavy cream
  • ⅓ cup sugar
  • 1 cup dried cranberries
  • 1 large Granny Smith apple, peeled and chopped into ½-inch dice

For the Walnut Pastry Crust

  • ½ cup walnuts, toasted and finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into 1-inch cubes
  • 1 large egg yolk
  • 3 tablespoons ice water

For the Topping

  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon butter, cut into small cubes

Instructions

  1. Toast the Walnuts: Preheat the oven to 300°F (150°C). Spread 2 cups of walnuts (for both filling and crust) on a baking sheet and toast for 10-12 minutes until lightly golden and fragrant. Set aside ½ cup toasted walnuts for the crust and roughly chop the remaining 1½ cups for the filling.
  2. Make the Filling: Line a 9-inch pie pan with plastic wrap and set aside. In a small saucepan, heat the sugar and heavy cream over medium heat, stirring occasionally until it boils and the sugar dissolves. Allow the cream to thicken slightly. Stir in the chopped walnuts, dried cranberries, and diced apples. Transfer the mixture to the prepared pie pan, spreading evenly. Cover loosely and refrigerate for at least 2 hours or overnight, letting the mixture set.
  3. Prepare the Walnut Pastry: Add the ½ cup toasted walnuts to a food processor and pulse until finely chopped. Add flour, sugar, and salt, pulsing to combine. Add cold butter cubes and pulse until the mixture resembles coarse meal with some pea-sized bits. In a small bowl, whisk egg yolk with ice water. Add this to the food processor and pulse about 8 times until dough just begins to come together.
  4. Form and Chill Dough: Transfer dough to a work surface lined with plastic wrap. Knead gently 3-4 times to bring dough together, form into a ball, then flatten into a disc. Wrap with plastic wrap and refrigerate for 20 minutes. For longer chilling, remove 20 minutes before rolling to prevent tearing.
  5. Assemble the Tart: Preheat the oven to 375°F (190°C) and position oven rack in the center. On a plastic wrap-lined surface, roll the chilled dough disc to a 12-14 inch circle. Remove the top plastic wrap, invert the dough onto a tart pan, peel away the plastic, and gently press the dough into the bottom and sides. Trim excess by rolling the pin over the edges to create a clean edge.
  6. Add Filling and Prepare for Baking: Remove the filling from the refrigerator and invert it into the prepared crust. Use a rubber spatula to smooth the surface. Transfer the tart pan carefully to a rimmed baking sheet to catch any drips.
  7. Add Topping and Bake: Combine sugar and cinnamon in a small bowl and sprinkle liberally over the tart. Dot with small cubes of butter. Bake for 30-35 minutes or until the crust is golden brown and filling is set.
  8. Cool and Serve: Allow the tart to cool for 15 minutes before slicing. Serve warm, ideally with vanilla or cinnamon ice cream.
  9. Storage: Keep the tart at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes before serving.

Notes

  • Ensure walnuts are toasted to enhance their flavor but watch carefully to avoid burning.
  • The plastic wrap lining helps in easy release of the filling and dough without sticking.
  • Chilling the dough disc prevents cracking and tearing during rolling.
  • Using Granny Smith apples adds tartness that balances the sweetness of cranberries and sugar.
  • To get a cleaner tart edge, trim the dough after pressing into the pan using the rolling pin method described.
  • Serve the tart slightly warm for the best flavor experience, especially with ice cream.
  • If planning ahead, prepare the filling a day before to allow flavors to meld perfectly.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/apple-walnut-cranberry-tart-recipe/