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!
Even before attempting this beautiful pie, I have a question. Since I don’t have a microwave what do you suggest I do in order to soften the apple slices?
Thanks.
Hi Janet! That is a really excellent question. I think the next best thing would probably be to blanch them in simmering water. It’s going to be a little bit of a trick to find that sweet spot, where they’re soft but not too soft. Once you get them just so, you might want to plunge them into an ice water bath to stop the cooking process. Maybe just do a handful at a time until you figure out how you like them. That is what I did with my microwave. I was figuring it out as I went along, lol! Good luck to you!
Thank you, Allie! 🙂
When I first looked at this pie I thought how beautiful it looked. I thought the roses were real and wondered if they were eatable. Then I read the recipe and realized they were apples. I was blown away. I know it tastes as good as it looks.
This is my Aunt Donna, Hip Foodie Mom readers!
Thank you so much, Aunt Donna! I felt the same when I first saw the idea on Pinterest. I just knew I needed to try it myself! It’s right up my alley.
Thanks for clicking over to my friend Alice’s blog! And for the sweet compliment 😉
Thank you so much for inviting me to guest post on your blog today! I had so much fun making this tart for your and your readers. 🙂
Holy shizz. Seriously. You guys. I love this guest post pairing because both of you ladies are fabulous. And Allie. Damn girl. This tart is beyond gorgeous. When I first saw the photos, my jaw actually dropped open. I’d never be able to make something this lovely and delicate but I’m glad to know that I have talented friends who can. Simply incredible!
Word. 🙂
Thank you Nancy! You just put a big smile on my face 🙂
It’s a jaw dropper for sure, but it’s not as hard to make as you might think. I think I had it done in a half hour or so, after all the individual components were made, that is. It took a little time to get the hang of it but once I got rolling… (no pun intended!)
Thanks for the sweet comment and I hope you have a fun Halloween!
Allie! This tart is too gorgeous to eat! My goodness, how did you get the apple slices to form such beautiful roses. I think I need a video tutorial. It was nice meeting you at IFBC!
Thanks, Bee! It was great meeting you too!
A video tutorial is such a great idea! Why didn’t I think of that???
And thanks for the sweet comment! 🙂
I second the video tutorial. If not, then several pictures of you slicing and assembling the apple slices would be helpful. Amazing to look at!
Thanks for your quick reply to my question. I have one more inquiry. Do you start building your roses from the inside out or visa versa.
Thanks again.
From the inside out. Start with a tight spiral with the first apple slice, and then build outward from there, concentrically (<–If that's an actual word). Then just fill in any blank spaces with smaller ones. Good luck and thanks for reading, Janet!
That is a lovely, lovely tart! And gluten free to boot! So gorgeous.
Gluten-free, woot woot!! yes, such a beauty. Too pretty to cut into!
This is JUST stunning! I know my Turkey Day guests would love this! Thanks for sharing 🙂
I know, right?! Allie totally outdid herself here. . 🙂
This is quite possibly the most beautiful tart I have ever seen!! What a showstopper! The IFBC sounds like it was so much fun. You two are so lucky that you formed such a great friendship!
Hi Cate! I do feel so lucky… Alice is such an inspiration!
I’m completely in awe with this tart and with your incredible talent Allie! You are a true artist!!
Fabulous Tart! Thanks for sharing and all the helpful hints. Congratulation on a beautiful blog. All the best. ela
This is absolutely stunning. I agree, what a visual impact, and so unique! I’ll have to try it sometime for a dinner party. Thanks for posting 🙂 and love that all of you were able to meet at IFBC! I can’t wait to go to a blogging conference too someday.
Me parece una tarta preciosa y muy delicada, Felicidades!!!
how can I pin this?? Why is there no way to do that?
Hi there. . . hmmm. . you should definitely be able to pin this post. If you roll over or hover over any of the images above, you should see my “pin it” button. Also, there is a Pinterest button at the bottom of my post, under “share this.” Anyway, I’ve pinned it here, so you can just re-pin from here: http://www.pinterest.com/pin/88242473924461730/
Also, if you’re viewing on a mobile device, you can definitely pin from the Pinterest button at the bottom of my post, under “share this.” Hope that helps!
This is just beyond gorgeous!
Regarding the apple slicing, do you slice the apples whole or cut them in half first? Do you slice parallel or perpendicular to the core?
Hi Paula! you slice the apples whole and perpendicular to the core, going around the apple so you can get long strips. Then, microwave the apple slices for about 40 seconds just to make them a little softer and more pliable to roll. Please let me know if that helps!!
why am I not getting the apple slicing?? Is there any kind of tutorial to view?
I am envisioning coring my apple, the placing the top of the cored whole apple on my mandoline and slicing whole, cored slices, then cutting down one side of the slices so I can wrap them into roses.
Am I close?
Thanks!
I’m confused. If you’re slicing the apples (perpendicular to the core), are you trying to keep it as one long strip or slice? I’m trying to imagine this in my head, but I’m failing at it. Some pictures or a video tutorial would be helpful since it seems a number of us are tripped up with this.
Argh, just lost my reply, sorry if it comes up twice…
Why am I not getting the slicing?
I am envisioning coring my apple, then slicing it whole starting at the top of the apple so that I have whole cored apple slices. Then stacking them, slicing down one side so I can start wrapping for roses…am I close?
Thanks!
Hey Miriam! I usually just quarter the apple first, from top to bottom (cut from stem end down through to blossom end). Then cut out the core and slice the quarters thinly so that you end up with half-moon shaped slices. Then I just warm them in the microwave until softened slightly, and twirl. Good luck; hope that helps!
Miriam, I am so sorry. . I just saw this comment and Allie has responded here. . hope this helps!!
How far ahead can you make this, and what is the best option for storing? Thanks!!
Hi Susanne, sorry for answering this comment so late! I just saw it. . I would make this a day before if you have to (same day is better) and store in the fridge. I would assemble it the DAY OF however, the apple roses and the warm the apricot jam etc. . so you can make the crust a day beforehand and the custard and keep the custard in the refrigerator. Again, assemble this tart the day of. I would not try to assemble it and then refrigerate it. Thanks!! Let me know how it goes! Happy Thanksgiving!
So I just popped it in, and now out of the fridge after reading this post. The thing looks beautiful
Hooray!!
I love everything apple and this is one of the prettiest I’ve seen!
It would undoubtedly be the star of any potluck!
I was a bit worried hearing all of he comments about the custard, but then saw that it has been revised! I’ve just made this, it’s currently cooling in the fridge, and so far so good. The roses will be a bit finicky, but I think that’s expected.
I made my custard in my trusty cusiniart mixer, as I so often do with baking. I put all but the milk in and whipped it, then drizzled the hot milk in, and transferred it to the pot to cook. It has come out thick and velvety smooth. I am hoping the apples go on with out a hitch!
Thanks so much for letting us know, Tanis!!! Thick and velvety smooth sounds great! I hope you love it!!
Thanks to my father who stated to me regarding
this weblog, this website is actually awesome.
Wollte Dir einfach mal in diesem Buch einen Gruss hinterlassen.
🙂
Made this over the weekend; my in-laws-to-be were all VERY impressed! It turned out beautiful! Not too sweet, and totally delicious!
We have a couple of people with nut allergies in the family, so I made it with a graham cracker crust:
— 1 1/2 cups graham cracker crumbs, 1/4 cup packed brown sugar, and 7 TBS melted butter.
— Mix and press firmly into the tart pan.
— Chill in refrigerator for 2 hours before filling.
Hi Heather! Hooray!! so happy to hear that!!! thank you for sharing!!
I made a cake version of this