Apple Walnut Linzer Tart
A twist on the traditional raspberry-hazelnut Linzer tart. The crust is made with walnuts and the filling is made with fresh apples and cinnamon.
servings
Ingredients
Apple Filling
- 3 pounds apples (peeled, cored, ½" cubes)
- 4 oz granulated Sugar (½ cup)
- 2 oz real maple syrup (¼ cup)
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
Dough
- 6 oz walnuts (1 ½ cups)
- 10 oz all purpose flour (2 cups, see note)
- 8 oz granulated sugar (1 cup)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 8 oz unsalted butter (cut into 1" chunks, chilled)
- 3 egg yolks
- 1 teaspoon vanilla
Instructions
Apple Filling
- Combine 3 pounds apples (diced) with 4 oz granulated Sugar, 2 oz real maple syrup, ⅛ teaspoon salt1 teaspoon ground cinnamon. Set aside to macerate for at least 1 hour and as long as 3 hours. (See Note)
- Drain the apples, saving the juice. Combine ¼ cup of the juice with 2 tablespoons cornstarch. Set aside
- Put the apples and the rest of the juice in a large saucepan. Cook over medium-high until the juices begin to boil. Reduce the heat to medium-low and continue cooking until the apples are crisp-tender, stirring often. Don't overcook the apples. They should still have a bite to them and should hold their shape. How long they take to cook will depend on the type of apples. Estimate 10 minutes.
- Add the corn starch mixture to the apples. Increase the heat to medium-high and return to a boil, stirring constantly. Cook until the juices are thickened and become translucent. Transfer the apple filling to a container and cool to room temperature. Chill until ready to use. The filling can be made 2-3 days ahead.
Dough
- Combine 6 oz walnuts and ½ cup (2½ oz) flour in a food processor. Pulse until the nuts are finely ground. Add 8 oz granulated sugar, ½ teaspoon baking powder, ¼ teaspoon salt and 1 teaspoon cinnamon and pulse to combine. Add 8 oz unsalted butter and pulse until the pieces of butter are no larger than a pea. Add the rest of the flour and pulse until the mixture looks like wet sand. Add 3 egg yolks and 1 teaspoon vanilla and process until the mixture begins to form a ball.
- Dump the dough onto a floured surface and knead until the ingredients are completely combined. Divide the dough into 2 unequal portions (⅔ & ⅓). Wrap each piece of dough and refrigerate for several hours until firm. The dough can be made 2-3 days ahead of time.
Assemble the tart
- Preheat the oven to 350 °F. Roll the larger portion of dough between two sheets of parchment paper to fit a 12" tart pan with a removable bottom. Piece together any bits that crack off as you transfer the dough to the pan (see note). Spoon the apple filling into the tart shell.
- Roll the remaining portion of dough between two sheets of parchment to a 12" round. Use a pizza cutter or sharp knife to cut the round into 1" strips. Use a small spatula to lift the strips onto the filling (see note). Arrange the strips in a lattice pattern and press in place to stick to the edges of the pan. Use a small knife to trim the edge of the tart flush with the pan.
- Bake until the tart is golden brown and set in the center, about 40-45 minutes. Cool completely before removing the pan rim. Sprinkle with powdered sugar before serving.
- Serve slightly warm or room temperature. The tart will keep several days in the refrigerator but is best the day it is made.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Macerating the apples will prevent them from completely breaking down and becoming like apple sauce. See this post to read more about the science behind macerating fruit.
Alternatively, you can sprinkle chunks of dough into the pan and press them into place.
Alternately, you can take a small ball of dough and roll it into a rope for each strip of the lattice.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!