Tart With Apples,Walnuts Sage and Cranberries

By • January 4, 2012 • 11 Comments

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Author Notes: To be totally honest this came as an after thought, I wanted to enter a second recipe in the contest but was recipe blocked. I had some left over pie dough from the beef pot pies and it came to me. It's really simple but the flavors work well together. I used granny smith apples, fresh whole cranberries and what I feel makes this special is how the walnuts that are pan toasted in butter, sage and orange zest. I used Julia Childs pie dough recipe and wanted to include the link. The crust turned out really nice, I used cultured butter (Vermont Creamery) Kerrygold would work well also and leaf lard. http://www.food52.com/recipes/14751_julias_all_purpose_pie_dough_pate_brisee
sdebrango

Makes 1 tart

  • Your favorite pie crust or galette recipe (I used Julia Childs recipe for pie crust the link is in the headnote)
  • 2 granny smith apple peeled and thinly sliced
  • tablespoons 1 scant tbs of flour as a thickening agent
  • 1/4 cup brown sugar loosely packed
  • zest of half a lemon (about 1/2 tsp)
  • 1 tablespoon butter
  • 1/2 cup raw walnuts
  • 1/2 teaspoon dried sage
  • 1 teaspoon orange zest
  • 1 egg and splash of water for egg wash
  1. Heat oven to 375. Melt the butter in saute pan and add the sage and orange zest. Add the walnuts and toast on medium heat, it takes about 10 minutes, stir frequently and when you can smell the nuts and sage its done. Remove from heat and chop when its cool enough to handle.
  2. Peel and slice the apple, add the cranberries, lemon zest, brown sugar,flour and chopped walnuts and stir to combine. Roll your pie dough into approximately a 9 inch circle, dust with flour and roll onto your rolling pin, place on parchment lined baking sheet. Place the apple walnut mixture in the center and bring the edges of the circle around the apples. The center will be exposed. Bake for 45-55 minutes until golden brown. Let cool before serviing. NOTE: If you use the pie crust recipe I use it makes enough for a double crust pie, you can either make two or freeze the other disk of pie dough for later use.
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Anita_date

over 2 years ago Anitalectric

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

I love how this walks the thin line between sweet and savory. You could throw some savory ingredients in there and have it with dinner! Those are my favorite kind of baked goods.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Anita, yes it can so easily and deliciously become a savory tart. It does walk that fine line. Thanks so much!

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almost 3 years ago GiGi26

This looks wonderful.....It is on my to do list for this Sunday........As my granddaughters call it "Pie Sunday", this Sunday will be "Tart Sunday".

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks GiGI26, I like to bake with my grand daughters on either Saturday or Sunday also. This tart is delicious, the pie crust is really good and Iove the combination of flavors. Please let me know how you like it, Cheers!

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almost 3 years ago GiGi26

Tart Sunday was a hit!! They all loved your tart. The girls asked for it to be put on the "Pie Sunday" rotation, and so it is!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so thrilled that the tart was a hit, thank you so much for giving it a try and really happy the grand daughters enjoyed. Thank you so much for the feedback I truly appreciate it.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I forgot to put in the instructions that you should brush the dough with the egg wash and sprinkle with turbinado sugar before baking. Sorry.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Simply gorgeous!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I have to admit it tastes amazing. I think partly because of the pie crust, I used cultured butter and lard and the crust is so flaky and delicious. I kind of surprised myself.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh thank you so much!! I'm having fun!!

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

What a beauty!