APPLE AND WALNUT TORTA
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a small saucepan, heat the orange liqueur. Turn off the heat and add the cranberries, making sure all the cranberries are submerged in the liquid. Set aside.
- In a small bowl, mix together the cinnamon and the orange zest. Stir in the flour, baking powder, and salt. Set aside.
- In a large bowl, mix together the eggs, butter, sugar, and vanilla. Add the dry ingredients and stir to combine. Add the apples, walnuts, and drained cranberries. Spoon the mixture into a lightly greased 8 by 8 by 2-inch glass baking dish or 8-inch cake pan. Bake until a wooden skewer inserted in the center of the cake comes out clean, about 30 minutes.
- To serve, while still warm cut into squares or wedges and serve with ice cream.
WALNUT APPLE DESSERT
The neighbor who shared this recipe with me predicted that I'd serve it often, just as she has for more than 30 years. It's easy to put together and is wonderfully fruity. I like to serve it with ice cream or a dollop of whipped cream. -Diann Mallehan, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Place apples in a greased 13x9-in. baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. In a bowl, cream butter and remaining brown sugar. Beat in eggs. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts., Bake at 350° for 45-55 minutes or until the apples are tender. Serve warm, with ice cream if desired.
Nutrition Facts : Calories 362 calories, Fat 17g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 136mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH APPLE TARTS
These tarts are easy to make and bake. White sugar may be used in place of brown sugar.
Provided by Punkin
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 2h45m
Yield 16
Number Of Ingredients 11
Steps:
- In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
- While the dough is chilling, prepare the apple filling.
- In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
- Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
- Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
- Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.
Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g
APPLE WALNUT TORTE
Provided by Melissa Roberts
Categories Food Processor Mixer Dessert Bake Thanksgiving Apple Walnut Winter Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F with rack in middle.
- Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
- Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
- Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
- Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
- Pulse walnuts with remaining cup sugar in a food processor until finely ground.
- Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
- Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
- Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.
APPLE WALNUT TART
Make and share this Apple Walnut Tart recipe from Food.com.
Provided by SusieQusie
Categories Dessert
Time 1h40m
Yield 1 9inch tart
Number Of Ingredients 9
Steps:
- Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.).
- Peel, core and slice apples.
- Sprinkle with lemon juice.
- Arrange apple slices in tart shell.
- Scatter walnuts on top of fruit.
- Combine sugar, flour and cinnamon in small bowl.
- Add butter and work with fingers to form a crumb topping.
- Sprinkle over tart.
- Bake at 400 for about 40 minutes or until top is golden brown.
Nutrition Facts : Calories 1809.2, Fat 85.6, SaturatedFat 33, Cholesterol 122.1, Sodium 30, Carbohydrate 269.1, Fiber 18.8, Sugar 207.3, Protein 14.4
APPLE TART WITH HAZELNUT FRANGIPANE
Steps:
- Preheat the oven to 375 degrees F.;
- For the dough:
- Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
- Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
- Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
- Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
- Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.
RUSSIAN APPLE TART
Amazing Russian apple tart from my grandma's collection. Thin, crispy crust topped with sweet apples with a great cinnamon and lemon flavor.
Provided by Natalia
Categories Fruit Tarts
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
- Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
- Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
- Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
- Bake in the preheated oven for 30 minutes.
- While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
- Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
- To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 45.6 g, Cholesterol 40.9 mg, Fat 13.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 12.6 mg, Sugar 24.4 g
APPLE-AND-BLACK-WALNUT-FRANGIPANI TART
The versatile black walnut can enhance any menu -- from the first course to dessert.
Provided by Molly O'Neill
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- To make the dough, put the flour, sugar and salt in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg and pulse until the dough begins to pull away from the sides of the bowl. (Add water a teaspoon at a time if the dough seems too dry.) Wrap the dough in plastic wrap and refrigerate for 1 hour.
- On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and ease it into a 10-inch tart pan. Trim the edges. Refrigerate for at least 30 minutes.
- Preheat the oven to 325 degrees. Spread the chilled crust with the frangipani. Peel, halve, core and thinly slice the apples. Fan the apples over the frangipani. Combine the sugar and the cinnamon in a small cup, mix well and sprinkle over the apples. Bake until the crust is browned and the apples are soft, about 40 to 50 minutes. Remove from the oven and cool.
- Remove the tart from the pan. Warm the apple jelly in a small saucepan over low heat until it is just melted. Brush the hot jelly over the surface of the tart. Brush the crust with jelly and dust the crust with ground walnuts. Dust the crust again with powdered sugar. Slice and serve.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 57 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 89 milligrams, Sugar 29 grams, TransFat 0 grams
WALNUT APPLE PIE
Adding walnuts gives a slight twist to traditional apple pie recipes and adds a unique flavor we really enjoy.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss apples with lemon juice. Combine the sugars, nuts, tapioca, cinnamon and nutmeg; add to apples and toss to coat. Let stand for 15 minutes., Line a 9-in. pie plate with bottom pastry; trim even with edge. Add apple mixture; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 400° for 40-45 minutes or until crust is brown and filling is bubbly. cool on a wire rack.
Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 232mg sodium, Carbohydrate 60g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
WISCHEFSKI'S WALNUT-APPLE TART
This recipe was brought to me one day at my middle school. It's a creation that is best for the Thanksgiving feast, mostly just for those special family dinners. I combined a lot of my old tart recipes into one soft-crusted apple "tarie" (a tart and pie recipe). It is a combination of "The Better Home and Gardens" and the "Mean Chefs Sweet Tart Dough". Hopefully you'll love it and give me a review if possible. Thanks
Provided by Wischefski
Categories Dessert
Time 3h10m
Yield 8-9 serving(s)
Number Of Ingredients 12
Steps:
- Follow directions for Mean Chef's Sweet tart Dough. When done shape dough into a disk and wrap in a zip-lock bag or plastic wrap (Remember to leave space if using plastic wrap). Put in cabinet for 1 hour.
- In a large bowl, combine sugar, flour, cinnamon, and nutmeg, stir. Add thin apple slices, lemon juice and walnuts(toast walnuts in oven for a while, also add a teaspoon of honey to them). Toss until apples are combined. Set aside.
- OR.
- (Optional) bring large saucepan to medium heat and add sugars, cinnamon, and butter. Stir in apples. Sautee until moist but not entirely soft. To long and they wiil detererate in the oven. Keep the left over juice and keep warm.
- On a lightly floured surface, parchment paper works great, roll out dough until the dough is 1/2 cm thick. Cut 1/3 of dough off and put aside. With the other 2/3, spread the dough on the bottom of the tart pan and cut off the extra. Transfer apple mixture to pan. Make sure the apples are spread evenly. With the remaining 1/4 of dough, make the top layer and trim off extra (I usually make the lattice top, the spoke wheel disgn with a flowers or leaves, just for decoration). Cut several slits in the top crust before baking, allowing steam to escape. Brush top in with milk and sugar mixture, 1 teaspoon of sugar.
- To prevent outer crust from burning, cover with foil. Bake at 375 degrees for 45 to 50 minutes or until golden brown. Make sure the filling is bubbling. Set on rack. Spread extra sautee juice on top of top crust for extra taste.
- Serve immediately.
Nutrition Facts : Calories 200.7, Fat 8.3, SaturatedFat 3.9, Cholesterol 15.2, Sodium 3, Carbohydrate 32.9, Fiber 1.9, Sugar 28.3, Protein 1
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- In a bowl, stir the 1 1/3 cups flour with the sugar and salt. Using your fingers, rub the butter and shortening into the flour until the mixture resembles coarse crumbs. Sprinkle the ice water on top and stir just until combined. If the dough is sticky, work in 1 more tablespoon of flour. Shape the dough into a ball and pat it out to a 6-inch disk. Wrap in wax paper and refrigerate for at least 1 hour or overnight.
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