Apple Walnut Tart that’s almost too pretty to eat… ALMOST!
Hello everyone!
I’m here in Minnesota, a quick pit stop and visit with my sister before the big move to Madison, WI on Friday. Last week was such a whirlwind with the packing and moving and leaving the house in Washington. . but I am starting to get excited about the move.
These next couple of weeks will be all about settling in and unpacking so I reached out to a few friends and asked for some guest post help.
I am SO thrilled to bring you this freaking GORGEOUS Apple Walnut Tart from my friend, Allie today. Allie blogs at 
Photo Credit: Nancy of GottaGetBaked.com. Left to right: 
This one has a bit of a fall spin, with tart and juicy apples (I used Macoun), a creamy maple custard, and a toasty walnut crust. And it’s gluten free!
Have you seen this “
Can you imagine this stunner on your Thanksgiving table! Your guests will be wowed!
If you’re making it in advance, I’d advise brushing the apples with a little warmed apricot jelly mixed with the juice of half a lemon. This will give the tart a gorgeous sheen as well as keep the apples from getting too browned. Although I do sorta like the antiquey look the oxidized apple roses give too!
Apple Walnut Tart with Maple Custard
Ingredients
For the Walnut Crust:
- 2½ cups walnut pieces don’t waste your money on halves
- 4 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 egg white
- ¼ teaspoon kosher salt
For the Custard:
- 1 1/2 cups milk I used 1%
- 6 egg yolks
- 1/2 cup pure maple syrup
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Additionally:
- 2 apples I used Macoun, quartered, cored, and thinly sliced (keep in lemon water until ready to use)
- juice of a lemon
- ¼ cup apricot jam warmed (optional)
Instructions
For the Crust:
- Preheat the oven to 400 degrees F.
- In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.
- Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
- Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake for 15 minutes.
For the Custard:
- Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
- In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.
- Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
- Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
- Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.
Assemble the Tart:
- Spread the maple custard in the walnut tart shell.
- Warm the apple slices in the microwave until pliable.
- Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
- Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).
Notes:
11/21/2014: THE APPLE WALNUT TART RECIPE CARD HAS BEEN UPDATED. For those who experienced problems with the custard, our sincere apologies. The recipe card above reflects a new custard recipe from Allie for the apple walnut tart. If you try this, please let us know. Thank you and again, our apologies for any issues some of you may have experienced.
*Walnut Tart Crust recipe adapted from 
Happy Housewarming, Alice! I think you are going to love Madison. Just bundle up, girlfriend! And thank you so much for the opportunity to talk at all your readers today! Hope you enjoyed, Hip Foodie Mom peeps!
