Apple and walnut tart

An extraordinary apple and walnut tart: crisp, buttery pastry, a layer of apples and a delicious walnut filling… Autumn is in full swing, so let’s make the most of what it has to offer. Perfect with a mug of warming tea.

Ingredients for the shortcrust pastry:

• 200 g plain flour
• 100 g cold butter, cut into cubes
• 30 g icing sugar
• a pinch of salt
• 3 tbsp cold water

Sift the flour into a bowl, add the butter and quickly rub in or chop with a sharp knife until the mixture resembles breadcrumbs. Add the sugar, salt and water and quickly bring the dough together (you can also use a food processor). Shape the dough into a ball, wrap in cling film and refrigerate for 30–60 minutes.

Grease a 25 cm tart tin with butter and dust with flour, shaking off any excess. Roll out the chilled pastry to approximately 3 mm thick and use it to line the tart tin. Refrigerate again for 30 minutes. Dust the chilled pastry lightly with flour, cover with baking paper and fill with ceramic baking beans or another suitable baking weight (dried beans or rice can also be used).

Preheat the oven to 220°C. Reduce the temperature to 200°C, place the tart in the oven and blind bake for 15 minutes. Remove from the oven and carefully take out the baking paper and weights. Reduce the temperature to 180°C, return the pastry to the oven and bake for a further 5–8 minutes, or until the base is lightly golden.

Ingredients for the walnut and apple filling:

• 1 cup walnuts
• 60 g butter
• 70 g caster sugar
• 1 large egg
• 1 tbsp dark rum
• 1 tbsp plain flour
• 3 large tart apples
• 1 tbsp lemon juice
• ground cinnamon and nutmeg, to taste (not too much)
• 2 tbsp sugar

All ingredients should be at room temperature. Finely chop the walnuts (you can use a food processor).

Place the butter and sugar in a mixing bowl and beat until light and fluffy. Add the egg, rum and flour and beat until thoroughly combined. Add the chopped walnuts and mix.

Peel and core the apples, then cut them into thin half-moon slices. Toss with the lemon juice, cinnamon and nutmeg.

Spread the walnut filling evenly over the blind-baked pastry. Arrange the apple slices on top in concentric circles, starting from the outside. Sprinkle with the sugar.

Bake at 180°C for approximately 35 minutes, until the apples are lightly browned around the edges. Remove from the oven and leave to cool slightly. While still warm, you can brush the tart with a little warmed and sieved apricot jam or heated golden syrup.

The apple and walnut tart can be stored at room temperature.

For brushing:

• a little apricot jam, sieved
• golden syrup

Enjoy!

Recipe source: mniammniam.com.